Imagine sinking your fork into tender, juicy chicken thighs that have been lovingly braised with aromatic leeks and earthy celery root. This French-inspired dish, "Braised Chicken Thighs with Leeks and Celery Root," is not just a meal; it's an experience that will transport your taste buds straight to the heart of France! With just a few simple ingredients and a little bit of time, you can create a comforting and elegant dish that’s perfect for weeknight dinners or special occasions. Ready to impress your family and friends? Let’s dive into this delightful recipe that will have everyone asking for seconds!
Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 55 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 4 chicken thighs
- 2 leeks, sliced
- 1 celery root, peeled and diced
- 2 cups chicken broth
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Slice the leeks into thin rounds, making sure to rinse them well to remove any dirt or grit. Peel the celery root and cut it into small, even dice. Pat the chicken thighs dry with paper towels and season generously with salt and pepper on both sides.
- In a large, heavy-bottomed skillet or Dutch oven, heat the olive oil over medium-high heat. Once the oil is hot, carefully add the chicken thighs skin-side down. Sear the chicken for about 5-7 minutes until the skin is golden brown and crispy. Flip the thighs and sear the other side for an additional 3-4 minutes. Remove the chicken from the skillet and set aside on a plate.
- In the same skillet, add the sliced leeks and diced celery root. Sauté the vegetables for about 5 minutes, stirring occasionally, until they begin to soften and become fragrant. Season with a pinch of salt and pepper to enhance their flavor.
- Once the leeks and celery root are softened, return the seared chicken thighs to the skillet, placing them on top of the vegetables. Pour in the chicken broth, ensuring that the chicken is mostly submerged. Bring the mixture to a gentle simmer.
- Cover the skillet with a lid and reduce the heat to low. Allow the chicken to braise for about 30-35 minutes, or until the thighs are cooked through and tender. The internal temperature should reach 165°F (75°C).
- After the braising time is complete, remove the skillet from the heat. Carefully take the chicken thighs out and place them on a serving platter. If desired, you can increase the heat to medium-high and let the braising liquid reduce for a few minutes to thicken slightly.
- Serve the braised chicken thighs over the sautéed leeks and celery root, drizzling some of the reduced braising liquid over the top. Enjoy your delicious French-inspired dish!
Tips
- Prep Ahead: To save time, you can prepare your ingredients ahead of time. Slice the leeks and dice the celery root a few hours before cooking, and keep them in the fridge until you're ready to start.
- Get a Good Sear: Don’t rush the searing process! Let the chicken thighs cook undisturbed for a few minutes to achieve that beautiful golden-brown crust, which adds depth to the flavor.
- Use Quality Broth: The chicken broth is the backbone of this dish. Opt for a high-quality, low-sodium chicken broth to control the saltiness and enhance the overall flavor.
- Adjust to Your Taste: Feel free to add herbs like thyme or bay leaves during the braising process for an extra layer of flavor. Fresh herbs can elevate the dish even further!
- Serve with Bread: This dish pairs wonderfully with crusty bread or a side of rice to soak up the delicious braising liquid. Your guests will thank you!
- Leftover Magic: If you have leftovers, they make for a fantastic lunch! Simply reheat gently and enjoy the flavors that have melded overnight.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 8g
Protein: 28g
Fat: 22g
Saturated Fat: 6g
Cholesterol: 140mg
