- 3.5 pounds chicken thighs on bone, trimmed of excess fat, cleaned and dried (about 8)
- 2 tablespoons fresh lemon juice
- 1 teaspoon fresh lemon rind, finely grated
- 2 tablespoons extra virgin olive oil
- ½ teaspoon fresh cracked black pepper
- 1 /4 teaspoon tumeric
- 1 ½ tablespoons extra virgin olive oil
- 1 ½ cups fresh leeks, cleaned, dried and cut into 2 ” strips
- 6 cloves fresh garlic, sliced thinly
- 1 big pinch salt & pepper
- 3 sprigs rosemary
- 3 sprigs thyme
- 20 fresh sage leaves, sliced thinly
- 1 ¼ cups chicken stock, preferably home made
- 3 tablespoons balsamic vinegar
- ½ teaspoon sea salt, or pink salt
- 3 tablespoons unsalted cold butter, or more to taste
- 3 tablespoons fresh parsley, gently torn or chopped
- 1 tablespoon chopped fresh herbs, – sage, rosemary and thyme
Trim the chicken thighs of excess fat, clean and dry. Place them in a large container and marinate with the next 5 ingredients (lemon juice through tumeric). Rub together well and marinate in the refrigerator over night, or at least 4 hours.
Preheat the oven to 325. Heat a cast iron skillet (or heavy stick proof skillet) with 1 1/2 T. olive oil. Add the chicken, skin side down and cook over medium heat until the fat starts to render, 5 minutes. Raise the heat to high and cook until the chicken is a a very dark golden – rust color. Turn the pieces over and cook on the second side only 1 minute over high heat. Remove the chicken to a baking dish, skin side up.
To the oil in the skillet, add the leeks and garlic, cook over medium heat until just colored, about 5 minutes. Add a big pinch of salt and pepper and three herbs: rosemary, thyme and sliced sage. Stir, then add the chicken stock and balsamic vinegar. Bring to a boil, then lower heat to a bare simmer, and cook until the sauce reduces a little, about 5 more minutes. Carefully pour the sauce from the skillet over the chicken, sprinkle with a little salt. Cover with foil and cook for 40 minutes. Check the doneness of the chicken. Uncover and broil a bit to crisp up the skin (if desired).
Remove the pan from the oven, cool slightly. Add 3 T. cold butter, 1 tablespoon at a time to the sauce in the pan. This will enrich and thicken the sauce.
Serve the pieces of chicken with the sauce drizzled over. Top with the parsley and a dusting of extra chopped sage, rosemary and thyme.