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Chicken braised with tarragon, witlof and leeks
Chicken braised with tarragon, witlof and leeks
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Prep Time:
5 minutes
Cook Time:
40 minutes
Total Time:
45 minutes
Start your June long weekend off right with this cozy winter dish.
Ingredients:
  • 18.20 gm olive oil
  • 4 (about 800g-1kg) chicken thigh cutlets
  • 1 large leek, washed, trimmed, cut into 4 pieces
  • 2 witlof, halved lengthways
  • 2 garlic cloves, thinly sliced
  • 125ml white wine
  • 2 fresh bay leaves
  • 40.00 ml tarragon leaves
  • 250ml chicken stock
  • 4 large silverbeet leaves, washed, centre stalk removed
  • Crusty bread, to serve
Instructions:
  • Preheat the oven to 180°C. In a large flameproof casserole dish over medium-high heat, heat oil. Brown the chicken on each side for 2-3 minutes. Place the chicken on a plate, season with salt and pepper. Leave about 1 tablespoon of fat in the pan, discarding the excess.
  • Sear leek and witlof in the pan until lightly golden on each side. Stir in garlic and cook for 30 seconds. Pour in wine, add bay leaves and half the tarragon, then cook for 2 minutes. Pour in chicken stock, add chicken back to the pan, and finish with remaining tarragon sprinkled on top.
  • Bring the mixture to a boil, then cover with a snug lid and transfer to a preheated oven. Bake for 20 minutes, or until the chicken is perfectly cooked through.
  • Nestle the silverbeet under the chicken in the pan. Bake for an additional 5-10 minutes until both the chicken and silverbeet are fully cooked. Serve everything in a big shallow bowl, drizzle with some stock, and enjoy with crusty bread on the side.

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