Pan Seared Chicken Thighs, With Leeks, Potatoes & Kale

Pan fried chicken thighs with leeks, potatoes, greens and a rustic pan sauce!

There's something about the combination of leeks, kale and potatoes that is just plain Magic!

Deb's daughter Hannah really dislikes veggies.  I was blown away last night when she had seconds!  I might be on to something...

Recipe for four:

4 chicken thighs, bone out and skinless
3 large leeks, cut in half lengthwise and sliced, white and pale green parts only
2 cloves garlic, finely chopped
6 small yukon gold potatoes, peeled, cubed and boiled
2 big handfuls of baby kale or mixed greens
olive oil
1 T butter
2 c chicken stock
salt and pepper

Set the oven to 325*

Add a little olive oil to a heavy saute pan over medium high heat, when it's hot carefully place the seasoned chicken to the pan, shaking it as you go to avoid sticking.  Brown both sides, then transfer to a oven dish and finish in the oven.

Using the same pan you cooked the chicken in, add the stock and reduce by two thirds.  While that's happening in another pan, add some olive oil and butter, again over medium high heat.  When hot add the leeks and cook until soft but not brown, so adjust the heat.  Then add the cooked potatoes and greens.  Cook on medium low to wilt the greens and warm the spuds through.

Remove the chicken from the oven and drain any juices into the stock.  Return to the oven.

When the correct amount of stock is left in the pan, after reducing, then turn off the heat and add 1 tablespoon of butter, shake the pan until it's melted and the sauce shines!

Plate on to warm plates...

Bon Appetit!  Chef Hobbes