20 Minute Creamy Leek Chicken

Start your chicken

Preheat oven to 400. Salt chicken on both sides and pepper the non-skin side. Place skin side down on a cold cast iron pan and add to medium heat. Cook until skin is extremely golden. Flip and cook for 1 minute and remove from pan - it will not be fully cooked and that's what we want. Leave the rendered fat in the pan! 

Get your leek on

Slice leeks lengthwise to fit your pan, cutting off both ends. Save the green tops. Wash and dry well. Add to your hot frying pan over medium high heat. If the chicken didn't leave enough fat, add a splash of olive oil. Cook for 2 - 3 minutes until slightly golden/charred. Add 1/4 cup wine and a good pinch of salt. Add chicken thighs on top of leeks, skin side up, and place in oven for 10 minutes or until cooked through.

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Prep your crispy top

Thinly slice the green tops of your leeks, wash and dry well. Add a layer of oil to a small frying pan and heat over medium high heat. Once hot, add your leek tops and cook until golden brown - about 3 minutes. Remove from oil, place on paper towel to drain, and sprinkle with salt.

Finish your creamy leek sauce

Once your chicken is cooked, remove from pan along with the leeks and set aside. Carefully chop leeks into 1/2 inch slices, and return to pan over medium high heat. Add 1/4 cup cream and bring to a simmer. Add 1/4 cup parmesan and a splash of lemon juice and remove from heat. Place chicken back into pan to serve, or just serve onto plates with sauce drizzled over chicken thighs, and top with crispy leek bits.