Ingredients
- David's Note:
- Spring's almost here! And Nate Collier, from Le Creuset, is bringing us a delicious recipe that's just right for the season.
- Go to David's Recipe Item Page for the full list of items that David has used in his recipes.
- Ingredients:
- 4 bone-in, skin-on chicken thighs
- 1-1/2 tsp salt, divided
- Freshly cracked black pepper, for seasoning
- 1 medium leek
- 1 Tbsp olive oil
- 3 small turnips, peeled and cut into 1" pieces
- 4 small radishes, halved
- 3 carrots, peeled and cut into 1" coins
- 3 Tbsp minced garlic, divided
- 1/4 cup white wine
- 1/2 cup chicken stock
- 1/2 cup frozen English peas
- 2 Tbsp lemon zest
- 1/4 cup finely chopped mint leaves
Preparation
Step 1
Preparation:
Preheat oven to 350°F (325°F if using a convection oven).
Trim the chicken thighs of excess skin or fat and season on both sides with 1 tsp of the salt and the freshly cracked black pepper.
Remove the root from the leek and slice it in half lengthwise. Rinse thoroughly, then slice it crosswise into 1/2"-thick pieces, stopping before the spot where the leek turns dark green. Drain and set aside.
Heat the olive oil in the base of a Dutch oven over medium-high heat until shimmering. Sear the chicken thighs, skin-side down, without moving them until skin is crispy and a rich golden-brown color, about 3–5 minutes. Turn the thighs and quickly sear on the other side, about 1 minute. Transfer them to a plate, skin-side up, and set aside while you cook the vegetables.
Reduce the heat to medium and add the leek, turnips, radishes, and carrots to the oil and hot drippings in the Dutch oven. Stir well to coat the vegetables and cook until the leeks soften and pick up the brown bits on the bottom of the pan, about 5 minutes. Add 1 Tbsp of the garlic and the remaining 1/2 tsp salt and cook until fragrant, about 30 seconds. Stir in the white wine and chicken stock and simmer for 2 minutes, until slightly reduced.
Nestle the chicken thighs on top of the vegetables, taking care not to let the crispy skin touch the sauce. Transfer the pot (Dutch oven) to the preheated oven and bake, uncovered, for 12–15 minutes, or until an instant-read thermometer registers 160°F in the thickest part of the thighs and the root vegetables are tender. Remove the pot from the oven, scatter the peas over top, then return it to the oven until the peas are warmed through, about 3 minutes.
In a small mixing bowl, combine the remaining 2 Tbsp garlic, the lemon zest, and the mint to make the mint gremolata.
Remove the pot from oven; taste and adjust the seasoning, adding more salt and pepper if needed. Garnish with the gremolata.