Braised Chicken with Mustardy Leeks + Potatoes

Prep Time 5

Cook Time 40

Total Time 45

Servings People

1 tbsp olive oil
4 bone-in skin-on chicken thighs (about 1 ½-2 lbs)
2 leeks green tops removed, thinly sliced
1 ¾ tsp kosher salt
3 red, yellow, or new potatoes, halved and thinly sliced into ¼-inch pieces (about 1 lb)
2 cloves garlic, chopped
⅔ cup water
2 tbsp dijon mustard
1 tbsp lemon juice
½ cup green peas (fresh or thawed from frozen)
4 lemon wedges
½ cup fresh herbs (dill or parsley)

2 cups thinly sliced fennel and/or celery
¼ cup apple cider vinegar or lemon juice
¼ cup water
¼ tsp kosher salt
*The meal is good without pickled veg if you top with plenty of lemon juice and some crunchy toasted nuts. The pickled fennel/celery adds a nice bright crunchy that I would highly recommend.

Prep/chop the leeks, potatoes, fennel, and celery
Thaw the peas
Make the pickled fennel/celery
The whole dish can be made ahead, but is best straight out of the oven. The skin will never be as crispy again!

Preheat your oven to 450F or 425F convection.
Trim off excess skin from the chicken and pat the skin dry (see video). Season the skins and flesh with about 1 teaspoon salt (about ¼ teaspoon per thigh).
In a large (12”) oven-proof skillet (cast-iron is best) over medium heat, warm the olive oil and swirl it to coat the pan. Place chicken skin-side-down in the skillet. Let cook undisturbed until golden brown, about 7-10 minutes. Flip and cook for 1 more minute. Transfer the chicken to a plate (it will finish cooking in the oven).
Meanwhile, whisk together the water, mustard, and lemon. Set aside.
In the same skillet over medium heat, add the leeks and ¼ teaspoon salt and cook until softened, stirring occasionally, about 2 minutes, scraping up any bits of chicken that might be stuck to the pan.
Add the potatoes, garlic, and remaining ½ teaspoon of salt and cook for 1 minute, to soften the garlic and potatoes. Spread into an even layer and add the mustard liquid, then turn off the heat. Nestle the chicken thighs into the skillet, skin-side-up. Transfer to the oven for 20-25 minutes, or until the liquid has reduced and potatoes are cooked (we still want a little liquid in there!). Sprinkle the peas into the skillet, and return to the oven for 2 more minutes.
While the chicken braises, in a small bowl mix together the fennel and/or celery, vinegar, water, and salt. Set aside.
Serve with a side of fennel/celery and top with a generous squeeze of lemon and fresh herbs.

Substitutions:

To make vegetarian, skip the chicken! Follow the recipe as is, but just skip browning/adding the chicken. You’ll end up with a delicious potato and leek dish that pairs wonderfully with baked fish or some marinated beans. I would just use more olive oil and I’d also recommend topping with some toasted nuts!
You can use 1 yellow onion in place of the leeks
Any crunchy vegetable will do for the fennel/celery. You could use all fennel or all celery or sub with cucumber, carrot, or cabbage.

Warm up the chicken and the potato/leek mixture. Serve topped with plenty of lemon, fresh herbs and a side of pickled veg.
The potato leek mixture is great as a side to any protein.