Chicken with Leeks and Lemon

1. 1

   In a large casserole, warm the olive oil over medium heat.

2. 2

   Add the chicken pieces, skin side down, and cook until pale gold in color.

3. 3

   Wash the leeks thoroughly, shake them dry, then cut them into pieces the length of a wine cork.

4. 4

   Lift the chicken out of the pan and add the leeks.

5. 5

   Cover and let them cook gently until they are soft but relatively uncolored.

6. 6

   Whatever happens, they should not brown.

7. 7

   Once they start to soften, add the vermouth, the zest and juice of the lemon, and the chicken stock.

8. 8

   Bring to a boil, return the chicken and its juices to the pan, season with salt and pepper, then cover and simmer for about twenty minutes.

9. 9

   Chop the parsley, taste the sauce for seasoning, and stir the parsley in.

No additional tips available.