This has become a favourite recipe in our house for a quick, delicious and satisfying meal. The whole thing is on the table in less than an hour, making it an ideal midweek dinner, and it also looks good enough to serve to guests too.
It is based on a recipe from the book “Easy Meals” by Rachel Allen and you will find the original version on her website here.
I tend to vary how I make it, depending on how big the chicken thighs are and how many people I expect to feed. Four small thighs and a few veg will feed two nicely. Good plump thighs and a few more veg in the pot will feed four easily. Thickly sliced parsnips work well instead of potatoes, as do courgettes.
Here’s my version of the recipe:
4 chicken thighs, skin on
a handful of unpeeled small new potatoes, or larger ones cut in half
2 leeks, washed and cut into thick slices
olive oil for frying
250 ml chicken stock, made using a stock cube, or dry white wine
fresh or dried tarragon
the juice of one lemon
1 tblsp Dijon mustard
Preheat the oven to 220°C/200°fan/gas mk 7. Heat a couple of tablespoons of olive oil in a large frying pan or ovenproof baking pan (such as a cast iron one).
Cut off and discard the flappy bits of skin from the chicken thighs. Season with salt and pepper and place them skin side down in the hot oil. Cook for 4-5 minutes until nicely browned.
Turn them over and add the leeks and potatoes. Cook for another 2-3 minutes.
Add the stock and a sprig of tarragon (or a good sprinkling of dried tarragon).
If you have used a cast iron or similar pan this can then go straight in the oven, or if you have used a frying pan, transfer to an ovenproof dish or casserole, making sure the chicken stays skin side up.
Cook uncovered for about 30 minutes until the potatoes are soft and the chicken is cooked. Stir in another sprinkling of tarragon, the lemon juice and mustard before serving.