by merrill
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4 pounds chicken parts, on the bone (preferably dark meat) Ask a question about this ingredient
1/2 cup all-purpose flour Ask a question about this ingredient
1/4 cup olive oil Ask a question about this ingredient
3-4 leeks, white and light green parts only, rinsed and sliced finely to make about 2 cups Ask a question about this ingredient
6 large garlic cloves, crushed Ask a question about this ingredient
2 cups red wine (preferably a Chianti) Ask a question about this ingredient
4 cups chicken stock Ask a question about this ingredient
1 sprig rosemary Ask a question about this ingredient
salt and freshly ground black pepper Ask a question about this ingredient
Preheat the oven to 400° F. Rinse the chicken parts in cold water and pat dry with paper towels. Put the flour in a shallow baking dish and add a generous pinch of salt, stirring with a fork. Evenly coat the chicken pieces in the seasoned flour, patting them gently to get rid of any excess.
Ask a question about this stepUsing a wide, shallow, ovenproof casserole, heat the olive oil for about 2 minutes over medium heat. Starting with the skin side down, add half of the chicken pieces and brown well on both sides, about 3 minutes per side. Remove to a plate and repeat with the rest of the chicken. Set chicken aside and cover loosely with tin foil.
Ask a question about this stepDiscard about half the oil and return the pan to medium heat. Add the leeks and cook for about 5 minutes, using a wooden spoon to scrape up any brown bits. Add the garlic and cook for another 5 minutes, stirring frequently, until the leeks and garlic are lightly browned. Add the red wine and simmer for 3 minutes, scraping the bottom of the pan to remove any remaining brown bits. Add the stock, rosemary and the chicken pieces, turning to coat in the sauce, and return to a simmer. Cover tightly and put in the oven.
Ask a question about this stepIf you are using white meat, it should be done after about 15 minutes. Check to make sure the juices run clear when you slice into the meat with a sharp knife, remove from the pan and keep covered with foil in a warm place while you return the casserole to the oven for another 15 minutes to finish cooking the dark meat (if using). Once all of the chicken is cooked and set aside, return the pan to the stove and simmer the sauce over medium-high heat for about 15 minutes, until it is substantially thickened. Add salt and pepper to taste and return the chicken to the pan, coating in the sauce. Cook over medium heat for a few minutes to warm the chicken and serve immediately.
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Peter works for food52 and thinks up ways to make the website better.
I had leeks and chicken and not much else and peeked on food52 for some ideas- this recipe fit the bill! I was so anxious to taste the sauce before it cooled enough that I scalded the roof of my mouth really badly. Still, it was a resounding success. Thanks for the recipe- yummy!