Coq Au Poireaux (Chicken With Leeks)

1. 1

   Preheat oven to 275 degrees F.

2. 2

   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.

3. 3

   Sprinkle browned chicken with bouquet garni and toss to coat.

4. 4

   Mix wine, broth, dijon, and salt in a small bowl. Pour evenly over chicken.

5. 5

   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.

6. 6

   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 :)

7. 7

   Enjoy over rice or scoop it up with bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.