8 chicken thighs, bone in and skin on
salt and pepper
1 tablespoon olive oil
5 cloves garlic, peeled
3 medium sized leeks, thoroughly washed and chopped into rounds
250g button mushrooms, diced
1 celery rib, minced
1 1/2 cups baby carrots,
1 tbsp very hot curry powder
4 sprigs fresh thyme,
2 fresh bay leaves,
2 tbs unsalted butter,
4 cups chicken broth
1 cup dry white wine, plus extra for seasoning
salt and freshly ground black pepper
flat leaf parsley
1. Preheatthe oven to 300°F. Salt and pepperthe chicken pieces on
both sides and pat dry. In a large, heavy, oven-proof skillet with a
cover, heatthe oil over high heat. When itis shimmering hot, add the
chicken pieces skin-side down and cook undisturbed untilthe skin is
crisp and golden, atleast 3 minutes. Turn over and brown the other
side well, anotherfew minutes. Remove the chicken pieces to a plate.
2. Add the leeks and garlic celery, and carrots to the skillet and cook over medium heat
until starting to soften,then add the and thyme Stir in the curry powder
Deglaze the pan with the wine. Reduce down by half and then add the chicken stock.
Cover and slide into the oven. Cook until the chicken is fork tender, about 45 minutes.
3. Remove the pot the oven and transfer the chicken pieces to a pot. Bring the sauce to a simmer and taste and thicken. Add the salt pepper and maybe some lemon rind, remove the skin (keepiing it aside) and the bones and add back the chicken to the pot
Instructions: for crispy chicken skinPreheat oven to 350 °F/177 °C.
Line a baking sheet with parchment paper.
Cut the chicken skin into pieces that are 3 to 4 inches across when stretched out. Lay the pieces down, stretched flat, on the baking sheet lined with parchment paper. Sprinkle lightly with salt or any other seasonings.
Place another piece of parchment paper over the skin and set a baking sheet on top. (This covering prevents the skins from burning and curling up)
Bake 45 minutes, or until the chicken skin is golden and very crispy.