Browning the chicken in a skillet first ensures that the skin will stay crisp, while finishing it in the oven preserves juiciness and moisture. Prepared with carrots and leeks, this dish makes a complete dinner for those restricting starches or carbs. You can also serve this dish with rice and salad for a multi-course dinner.
1 Tablespoon extra virgin olive oil
2 pounds chicken thighs
1/4 teaspoon ground black pepper
4 leeks, light parts sliced into 2-inch lengths
4 carrots, scraped and sliced into 2-inch lengths
1 Tablespoon chopped fresh tarragon or 1 tsp dried
2 1/2 cups chicken broth
In a large skillet or a Dutch oven with a lid, heat oil over medium heat. Sprinkle chicken with pepper. Add chicken to skillet and sauté for 6 to 7 minutes per side until browned.
Add leeks and carrots and cook for another 1 to 2 minutes.
Add tarragon and broth, bring to a boil. Cover, reduce heat and simmer for about 30 minutes or until internal temperature of thighs reaches 165F.
Remove chicken and vegetables, arrange on a platter and cover with foil.
Bring liquid in skillet to a boil and cook for about 5 minutes to reduce the volume. Spoon sauce over chicken or serve separately.This dish can also be served with cooked rice and a tossed salad.