Braised Lemon Chicken with Leeks
Chanie Apfelbaum, a cookbook author and founder of the kosher food blog Busy in Brooklyn, says this dish is her “Seder-night must-have.” Chicken bottoms (chicken legs, with drumstick and thigh attached) and leeks are first browned on the stovetop, then baked in a covered pot along with shallots, garlic, white wine, lemon and fresh thyme. It’s full of flavor yet easy to prepare, and most of the cooking is hands-off, a plus when you’re entertaining.
Ingredients:
- 2 leeks
- 1 Tbs. olive oil, plus more as needed
- 4 chicken bottoms (chicken legs)
- Kosher salt and freshly ground pepper
- 2 large shallots, thinly sliced
- 3 garlic cloves, minced
- 1/2 cup (4 fl. oz./125 ml) dry white wine
- Juice of 1 lemon
- 1 lemon, sliced
- 3 fresh thyme sprigs
Directions:
Preheat an oven to 350°F (180°C).
Trim both ends of the leeks; cut leeks in half lengthwise. Wash the leeks under running water to remove dirt from between the layers. Pat dry; set aside.
In a Dutch oven over medium heat, warm the olive oil. Season the chicken with salt and pepper. Place, skin side down, in the pan. Sear the chicken until the skin is golden brown. Flip to sear the second side. Remove from the pan.
Add the leeks to the pan and season with salt and pepper. Cook until they start to brown; flip to brown the second side (it’s OK if the leeks come apart). Remove from the pan.
Add the shallots and garlic to the pan and sauté until fragrant (add a small drizzle of olive oil, if needed). Pour the wine into the pan and bring to a simmer, scraping up the bits from the bottom of the pan as it cooks.
Return the leeks to the pan and add the seared chicken. Squeeze the lemon juice over the chicken and top with the lemon slices and thyme. Cover and bake in the oven for 1 hour. Serves 4.
Adapted from Millennial Kosher: Recipes Reinvented for the Modern Palate by Chanie Apfelbaum (Mesorah Publications Ltd., 2018)
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