Braised Chicken Thighs with Leeks and Thyme

This comforting dish features succulent braised chicken thighs nestled among tender leeks, infused with the aromatic essence of fresh thyme. The slow-cooking process melds the flavors beautifully, resulting in a savory, hearty meal that's perfect for any occasion. It's a balanced combination of traditional cooking techniques and fresh ingredients, making it both satisfying and wholesome.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 large leeks, cleaned and sliced
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1/2 cup dry white wine
• 1 tablespoon fresh thyme leaves
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 tablespoon butter
• 1 teaspoon lemon zest

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a large oven-safe skillet, heat the olive oil over medium-high heat. Season the chicken thighs with salt and pepper, then add them skin-side down to the skillet.
3. Sear the chicken thighs for about 5-7 minutes until the skin is golden brown. Flip and cook for another 3-4 minutes. Remove the chicken from the skillet and set aside.
4. In the same skillet, add the leeks and garlic, sautéing until the leeks are softened, about 5 minutes.
5. Pour in the white wine, scraping the bottom of the skillet to deglaze. Allow it to simmer for 2-3 minutes.
6. Add the chicken broth, thyme, and lemon zest to the skillet, stirring to combine.
7. Return the chicken thighs to the skillet, skin-side up. Bring to a gentle simmer.
8. Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven. Braise for 30-35 minutes until the chicken is cooked through and tender.
9. Remove the skillet from the oven, stir in the butter for a glossy finish, and adjust seasoning if needed.
10. Serve warm, spooning the leek mixture over the chicken.