Prep 20 mins
Cook 5 hrs
A comforting stew of chicken, leeks and wine. Great with crusty bread or over rice. Very simple, and delicious. I don't know if this is "a thing"...I was just making a mock coq au vin and used leeks instead of all the other veggies, and it was amazing! This could be easily adapted to a slow cooker if you can brown your meat somehow.
- 4 lbs boneless skinless chicken thighs, trimmed of fat
- 1 tablespoon bouquet garni (or a blend of savory, rosemary, thyme, oregano, basil, dill, and tarragon)
- 1⁄2 cup dry wine (red or white, your preference...I used red)
- 1⁄2 cup chicken broth (water would be fine as well...or more wine!)
- 2 tablespoons Dijon mustard
- 1 1⁄2 teaspoons sea salt (optional)
- 3 -4 cups leeks, chopped, whites only
- Preheat oven to 275 degrees F.
- In a dutch oven (that is oven safe) brown the chicken thighs until you have plenty of deep brown, flavorful bits. They do not need to be cooked through.
- Sprinkle browned chicken with bouquet garni and toss to coat.
- Mix wine, broth, dijon, and salt in a small bowl. Pour evenly over chicken.
- Scatter the chopped leeks over the top of the chicken. Cover the dutch oven and bake at a low temperature until leeks soften and begin to smell good.
- Once they have softened, stir the leeks into the chicken and continue to bake for another 3-4 hours. If you would like less juice, uncover it until it reduces. If you would like more juice, just add more broth, wine, or water. Check on it every hour or so to make sure it's looking lovely :)
- Enjoy over rice or scoop it up with bread.