Leek & Potato Chicken
This is a refreshingly simple and very rewarding week night meal. I love the flavour of fresh tarragon but the herb can be easily substituted with either basil, thyme or sage. The ground cherries, when baked, impart a complex sweetness to this savoury dish.
6 Boneless Chicken Thighs
1/8 Cup White Flour
1/8 Tsp Sea Salt
1/4 Tsp Freshly Ground Pepper
8 Tbsp Olive Oil
1/8 Cup White Wine or Chicken Broth
2 New Potatoes thinly sliced (1/8-inch thick or less)
2 Medium Leek Bulbs, halved and thinly sliced lenghthwise
1 Cup Heirloom Tomatoes – Tiny Tim, Sun Gold, Egg Drop, Sweetheart Grape
1/4 Cup Ground Cherries
5-6 Whole Garlic Cloves, peeled and halved
4-5 Fresh Tarragon Sprigs
Freshly Ground Pepper
Preheat a convection oven 375 degrees.
Wash Chicken thighs and pat dry.
In a bowl combine flour, salt and pepper. Evenly coat each chicken thigh with the flour mixture.
Wrap each thigh into a roll and hold together with a toothpick.
Coat the bottom of a large skillet, with olive oil. On a medium high heat, when the oil begins to sizzle, add the chicken thighs. Brown each thigh on all sides until golden. Remove from heat and reserve.
Next rub a medium sized, oven proof, dish with olive oil. Layer sliced potatoes evenly on the bottom and freshly grind sea salt and pepper over top.
Then layer sliced leeks over potatoes.
Combine olive oil and wine and pour evenly over potatoes and leeks.
Evenly distribute chicken thighs on top of mixture.
Arrange a combination of tomatoes, ground cherries and garlic around each chicken thigh.
Lastly tuck fresh tarragon under the chicken and around the edges of the dish.
Top with freshly ground pepper and sea salt.
Bake in covered with tin foil in an oven for 30-40 minutes. Rotate chicken half way through.