Braised Chicken Thighs with Leeks and Quince (or Whatever You’ve Got)

Braised Chicken Thighs with Leeks and Quince (or Whatever You’ve Got)

Serves 4

8 chicken thighs (roughly 3.5 Lb / 1.5 kg)
1 Tbsp olive oil
220 g leeks, white and pale green parts only from roughly 2 large leeks
400 g peeled quince sliced into thick pieces (about 3 medium quince)
2 garlic cloves, minced
1 Tbsp butter (or more olive oil)
1 cup dry white wine
1 cup unsalted chicken stock* or water
4-8 sprigs of thyme
80g creme fraiche (1/3 cup)
Chopped tarragon, chives, or parsley

*Brown Chicken Stock in the Instant Pot: https://youtu.be/euNqxnG3yrY
Brown Chicken Stock on the Stove: https://youtu.be/TF6Rrd9NmhI

Ideally, trim and salt the chicken a day or at least 2 hours before cooking (if not salting ahead, dry very well with paper towels and salt right before placing in the skillet so that the salt doesn’t make it damp).

Set a large skillet (if possible stainless steel) that can hold the chicken in a single layer over high heat. Add the olive oil. While the oil is heating up, dry the chicken very well with paper towels. Place the chicken in the skillet skin side down and cook without disturbing until brown and crisp, about 5 minutes. Regulate the heat so that the chicken doesn’t burn. Flip and brown the other side, about 2 minutes. Remove to a plate and keep skin side up in a single layer.

Preheat the oven to 325F (160C).

Lower the heat slightly under the skillet and add the quince to the pan. Cook without disturbing until the first side browns. Stir and brown on the other side. Remove to a plate.

Lower the heat to medium-low. Add the leeks, garlic, and butter to the skillet. Add a pinch of salt and cook stirring occasionally until just starting to soften and brown, about 5 minutes. Add the wine and stock and bring to a simmer over high heat. Take off heat. Add the chicken and its juices back to the pan. Tuck the thyme sprigs into the sauce. Cook in the middle of the oven for 40 min. Tuck the quince slices between the chicken and return to the oven for 20 minutes or until the chicken is completely soft when pierced with a fork in the thickest part.

Let rest for 15 min. Remove the chicken from the sauce. Remove and discard the thyme sprigs. Boil down the sauce until syrupy. Add creme fraiche and bring to a simmer. Taste and correct for salt and acidity (using lemon juice). Stir in some chopped tarragon into the sauce. If the chicken cooled off too much, rewarm for a few minutes in the sauce and serve.

Dulce de Membrillo image by jlastras at https://www.flickr.com/photos/22662305@N04/4086830283

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Видео Braised Chicken Thighs with Leeks and Quince (or Whatever You’ve Got) канала Helen Rennie