Wednesday, 2 May 2012

Chicken with Wild Leeks

Well I did say that the things I ended up doing with the wild leeks I kept aside for cooking were more ideas than recipes...

4 to 6 servings
1 hour 10 minutes - 10 minutes prep time

Chicken with Wild Leeks

16 wild leeks (ramps)
8 skin-on, bone-in chicken thighs
1 cup chicken stock
salt & pepper to taste
1/3 cup light cream
2 tablespoons arrowroot or cornstarch

Clean the wild leeks by peeling off the skins and trimming the roots. Rinse well in cold water. Cut the leaves from the stems and bulbs, and divide them into 8 equal piles. Spread the bulbs around in a 8" x 12" shallow baking pan. Preheat the oven to 400°F.

Take a pile of the prepared leaves, and lift the skin on one side of a chicken thigh. Slide the leaves in underneath the skin, probably folded in half to fit, and push the skin back into place. Put the chicken thigh into the prepared pan and repeat with the remaining chicken thighs and piles of leaves. Pour the chicken stock around the thighs and season them to taste with salt and pepper.

Bake the chicken thighs for 50 minutes. Remove the pan from the oven and drain as much of the stock as possible from them, into a pot. Return the chicken thighs to the oven for another 10 minutes and make the gravy while they continue to cook.

De-fat the chicken stock, and bring it to a simmer. Mix the arrowroot or cornstarch into the cream until well dissolved, with no remaining lumps. Stir it slowly into the stock. Continue cooking and stirring until it thickens, just 2 or 3 minutes. Pass with the cooked chicken thighs.

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