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Recipes from my Lincolnshire kitchen

chicken thighs with leeks

by

… I have stolen the inspiration for this recipe from some cook or other who writes for The Times… I make no apologies for this as i feel they stole it from me first…

… I think we can all safely agree that it was I who started this chicken thigh craze way back some time last year and being the wave creator that I am, i am more than happy for others to ride that wave… but I think it’s taking liberties when they come into your very thoughts and then, when you least expect it, steal and have the audacity to go ahead and print the very recipe you’ve been saving up to cook and write about yourself…

…I’ll leave it there shall I…?

… there’s something a little classic about the combination of chicken and leeks… it’s as though god (or whomever you choose to believe in… Delia… Nigella… etc…) created the chicken and then thought to herself… ‘i know… let’s make a leek… it’ll be a beautiful complimentary vegetable…’ (for some reason my god has a cockney accent and sounds a little like Eliza Doolittle… i think I’m a little tired… it was International Women’s Day yesterday and we had a little event on in London with Annie Lennox and Paloma Faith and I’m exhausted…)

… anyway, it seems to work marvelously and this couldn’t really be any more simple now could it?

chicken thighs with leeks

6 chicken thighs
3 medium leeks – chopped into 3 inch batons
5 cloves of garlic (skin on)
a glass of white wine
olive oil
thyme

– the leeks should be cut quite large… they hold their shape and suck up all the lovely chicken and wine juice

– bung it all in an oven-proof dish, season sprinkle with the oil and roast until golden, probably 1 hour and 30 Min’s

– turn half way through and then back again in the last 10 Min’s

eat and of course, enjoy!

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Comments

  3. Kavey says

    We have many leeks in the garden, still to harvest. And you know I love my chicken thighs. I shall be making this, oh yes!

  7. Mr. P says

    Loved that you agree about Harry Eastwood and the healthy cake wank. Why does she have a book deal and get to divide her time between London and New York when she is so clearly a DICK? 🙂

  8. Michael Toa says

    If you are suing the newspaper, I am on your side Dom. I have seen many chicken thighs featured in this blog.
    This looks delicious. yum…
    Take care.

  9. Dom at Belleau Kitchen says

    Thanks for the lovely comments. Leeks are so great. They really sucked up those chicken juices and made the whole dish taste amazing.

    @ Tess. Who's little red? She your cook pot?

    @ Mr P. I think you've got issues with a woman called Harry. X

  12. MissCakeBaker says

    You star Dom – I looked in the fridge this morning to see what I could make for dinner as my fella did the shopping this week and saw chicken and leeks. Result! thank you for sorting tonight out for me!

  13. Victoria says

    YUUUM is all i have to say. we odn't have a lot of meat around here…but when we do it is usually chicken thighs!!! this is a fantastic…and easy dish!!!! when i make it…i will credit you 🙂

  14. Susan says

    I intend to copy this recipe and oh, by the way, making a pizza this evening and using the roasty tomatoes from your post last week … just call me a copycat.

    Followed the link to the International Women's Day event … are you all posh!?! My daughter was very impressed with you!

  16. spontaneous-euphoria says

    I agree with chopping up the leeks into large pieces. There's nothing like a good roast with lots of vegetables and juices.

    I must try cooking with the garlic skins on.. should be interesting.. and less of a hassle! I peel them the old fashioned way, with my fingers.. but I bash them lightly on the kitchen counter first to break open the skin on the edges..

    I must try a garlic peeler…