|Chicken Thighs with Leeks|
Every Tuesday I choose a different friend to be my tutor for a day: I select one of their original recipes, I make the recipe following my friend's instructions, I snap a multitude of pictures, I scarf down as much as my belt-line will permit - and then I share everything I love about my friend's recipe. Read more about the details for Tuesday Tutor
Today's Tuesday Tutor: Belleau Kitchen
Selected Recipe: Chicken Thighs with Leeks
Pinterest: http://pinterest.com/belleaukitchen/My tutor today is Dom - a London boy now living in the country - and his rustic and relaxed Belleau Kitchen blog. Dom doesn't just post recipes (although his blog is crammed with many) and he doesn't just snap artfully staged photos (although you will frequently catch yourself drooling) - Dom celebrates real food and real flavors with minimal fuss. Every time I read through one of Dom's recipes, I am shocked at how he manages to take a few rustic ingredients, a handful of simple instructions and arrive at a beautiful flavor-packed ending.
But Belleau Kitchen isn't just about Belleau Kitchen. Dom generously goes out of his way to create an empowering and welcoming haven for foodies and food-dabblers of any skill-level. In fact, in the spirit of encouraging folks to discover new recipes, Dom hosts the monthly Random Recipes food challenge. If you've never participated in Random Recipes, you're missing out on not only discovering new recipes and cookbooks, but also the thriving community of participating foodies. Do yourself a favor - drop by Belleau Kitchen and say hi to Dom.
About the Author: 5 Fun Facts
- "I was born in London and moved to the Lincolnshire countryside 10 years ago and couldn't imagine life without Belleau"
- "I used to DJ in nightclubs in London in the 90's"
- "I studied fashion design at university but really wasn't all that good!"
- "I will pretty much eat - or at least try - anything (as long as it's not endangered), but I can't stomach custard!"
- "Even though I love my new kitchen, I have lost my magic 'photo place' where the light was just perfect… It's been hard trying to find a new one!"
There are two reasons I selected these specific chicken thighs from Dom's extensive collection of mouth-watering chicken thigh recipes. In case you hadn't noticed, I spent much of last week traveling and I knew that I would need something comforting and fast when I arrived home - so I immediately thought of Dom. This recipe is the perfect homecoming Sunday supper - it took me less than 10 minutes to prep everything and while the chicken thighs roasted, I had plenty of time to unpack and unwind before dinner.
But it wasn't just convenience that sold me - I've been itching to try one of Dom's chicken thigh recipes ever since he posted his Moroccan Chicken Thighs. And since I love leeks (and haven't used them in months), this recipe was a no-brainer. Did I mention it's fast? =)
|Next comes the garlic - you don't even have to peel it|
|However, I did smash my cloves as I wanted more of the garlic flavor to be absorbed by|
the chicken. If you're not a garlic fan, don't smash the cloves
|Next comes the most time-consuming part of this dish - cleaning the leeks.|
But it's actually a pretty fast job
|Just cut off the dark green tops of the leeks|
|Then rinse the leeks thoroughly - make sure to get between each layer of the leek.|
Mine were actually pretty clean and above are the final rinsed leeks
|Chunk the leeks - you want big, rustic pieces of leek so that the leek doesn't dissolve|
during the long roasting time
|Chuck the chunked leek in with the garlic - next comes the chicken thighs|
|I rinsed my chicken before added to the dish|
|Just nestle the chicken thighs between the chunks of leek and garlic cloves|
|I seasoned everything with some cracked black pepper and kosher salt. Dom doesn't instruct|
one to do this in his recipe, but I'm a pepper fan and I feel chicken always requires salt
|For the thyme, Dom didn't specify an exact amount because this is a rustic dish, so I used|
about 5 springs of thyme and about 1 Tablespoon of fresh thyme leaves pulled off the stems
|I nestled the thyme springs in between the chicken thighs and sprinkled everything with thyme|
and a drizzle (about 1 1/2 Tablespoons) of olive oil
|Just pour the wine over everything - and that's it!|
|Chicken thighs with leeks is ready to roast. That took less time to prep than to explain =)|
|Turn the meat back over before roasting at 375 for the final 10 minutes and you will|
arrive at the delicious result in the photo above. Fast. Easy. Rustic. And so comforting.
Thoughts while scarfing...
- The chicken is super-tender and mildly flavored with thyme and white wine. The leeks are both soft and crispy, with some of the exposed edges turning a delicious brown during the last 10 minutes of roasting. When paired with the chicken, the crispy bits of leek were my favorite part of this dish
- Did you know roasted crispy leeks take on an almost cheesy flavor? I didn't. And since you know how much I love cheese, imagine my happy surprise when I discovered this secret. I went picking through all the chicken looking for these crispy bits of leek and savoring each piece
- Because of my new-found love for crispy leeks, when I make this recipe again I plan to only use 1/2 cup of wine and roast everything in a larger dish. This should allow more of the liquid to evaporate during cooking and ensure more of the leeks turn crispy instead of remaining submerged in the cooking juices
- I recommend using boneless skinless chicken thighs - they were still incredibly moist after 1 1/2 hours of roasting and they're so much easier to eat when you're starving after a long road trip! In fact, the thighs were so easy to eat, my boyfriend and I polished off most of the chicken in just one meal (and I finished ALL of the crispy bits of leek!)
Other Must-Try Recipes from Belleau Kitchen
Maybe chicken thighs or leeks aren't your thing. But I guarantee you'll find something delicious from Belleau Kitchen. Check out these mouth-watering eats and tell me you're not inspired!
|Veggie Birthday Pie|
|Purple Gooseberry & Elderflower Crumble Ice-cream|
|A Very Large Birthday Cake|