Westham Island Braised Leeks with Chicken

I drove out to my favourite farm on Sunday --- Westham Island Herb Farm, where famer Sharon Ellis was holding Spuddy Saturday (in honour of Island Ambers, the best potatoes in the world).

There is no more beautiful place on a slightly misty day, with farm land on the edge of the Pacific, light glinting on the yellow stubble, amber pumpkins, and wine red blueberry canes, throwing the low skyline of trees and buildings into pale grey.  Ate fresh apple fritters and cider, and brought home a trunk full of Island Ambers, assorted squash, farm raised pork and beef, onions, apples, and more.

I bought  8 lovely leeks.  I wanted to cook the leeks when were fresh from the garden for maximum taste.  

I was lazy and was thinking simple, even simpler than soup.  Chicken stock was used in the recipe I followed for inspiration, but I decided to get the chicken flavour from the actual chicken meat, bones, and skin (fat).

Ingredients:

4-8 1-inch dia. leeks (for one person as main dish)

1-3 T. butter

thyme (dried or fresh)

chicken thighs with bone and skin (2 per person)

Instructions:

Sauté the chicken thighs skin side down in a bit of oil for 10 minutes until the skin is crisp, turn and saute the other side for a few minutes.  Set aside.  Retain the chicken fat and drippings in the pan. 

While the chicken is browning, trim most of the roots off the end of the leeks, leaving enough so that the leek remains attached at the bottom. Cut each leek  into half lengthwise and then cut each half into inch long pieces. Soak leeks in a large bowl of cool water to allow any dirt to settle to the bottom.  Drain and set aside.

1. In the same sauté pan, melt the butter over medium heat.  Add the leeks to the skillet. Sauté the leeks, stirring occasionally, for 5 minutes.
2. Meanwhile, cut each chicken thigh into 3 pieces.
3. Add chicken, dried thyme, salt, pepper, to the pan and reduce heat to medium low.  I used dried thyme beause I have very good brand (Nature's Choice).  Fresh thympe would work too.  I like to use lots (at least 1 tsp.).  1/2 tsp. salt and 4 grinds of pepper should be enough to start.
4. Braise (this means add liquid to browned food and turn down the heat) the leeks, covered, for about 10 minutes, or until the leeks are very tender.   I didn't have to add any liquid as there was enough.  Add a 1/4 cup water if needed.
5. When the leeks are very well cooked and chicken is cooked, serve.
6.