Leek Braised Chicken With Crispy Capers And Gelatinous Broth
  1. Preheat oven to 375°F

  2. Pat chicken dry and season with salt, place on a wire rack in the fridge for at least 2 hours

  3. Clean leeks and cut into coins about 1 inch thick, washing away any sand if needed

  4. Dry leeks completely

  5. Preheat a large dutch oven over medium heat and add avocado oil

  6. Add chicken skin side down and don't move for 5-7 minutes until skin releases easily

  7. Remove chicken from pan and place back on wire rack skin side up

  8. Save rendered chicken fat in a glass dish for later use

  9. Fry capers in the rendered chicken fat until crispy

  10. Braise chicken with leeks, white wine, bone broth, water, lemon, and butter

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍗Chicken

Cuisine🇺🇸American

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyMedium ⏰ 1h

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