Braised Chicken Thighs with Leeks and Bacon


Leeks pair perfectly with bacon They go great together in pasta or a frittata and even with chicken, which is great because you can’t always eat pancakes with bacon for dinner.  Try this one tonight.

Food 033

Braised Chicken Thighs with Leeks and Bacon
2 pieces bacon, diced
10 chicken thighs
1/2 c flour
salt and pepper
2 leeks, chopped
2 garlic cloves, minced
1/2 c white wine
2 c chicken stock

Heat olive oil over medium high heat in a large pot, add bacon and cook until crisp then set aside.  Season the chicken thighs with salt and pepper then coat with flour, shaking off excess flour.  Brown chicken thighs cooking 3 minutes per side, set aside.  Add leeks and garlic, cook for 4 minutes until softened then deglaze the pan with white wine (scrapping up the brown bits off the bottom of the pan).  Let wine reduce by half then add chicken thighs back to the pot then add chicken stock.  Bring mixture up to a boil then reduce to a simmer and let cook for 30 minutes.  Add bacon back to pot and stir to incorporate then turn off heat and enjoy over couscous or rice.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s