Month: October 2017

Slightly Modern Salad Nicoise

Slightly Modern Salad Nicoise

Usually I start dinner already having decided whether it will become a blog post. This is a dish I wasn’t planning to post. I was trying to come up with a way to use as many of my CSA vegetables as I could before we […]

CSA Unboxing: Week 6

CSA Unboxing: Week 6

We have been enjoying the contents of this week’s box for a few days but I now have time to post about the contents. As Chicago inches towards fall the transition is really reflected in our CSA boxes each week. I think this box is […]

Pan-Roasted Chicken Thighs with Leek Gravy

Pan-Roasted Chicken Thighs with Leek Gravy

I debated a lot about posting this recipe. The thing is, the sauce is unbelievably ugly. However, for how ugly the pictures are, this chicken and sauce were amazing. The chicken was crispy and moist from being seared and then roasted. The leek and lemon sauce was the perfect balance of mild leek flavor and lemon. We were spooning the sauce on top of crusty ciabatta; it was so good.

The sauce is ugly because I put flour in it. The recipe I was using for inspiration made a cream sauce. In hindsight I see that the flour was intended to make essentially a roux before adding the cream. I wanted to use wine instead of cream to lighten it up, and because I love the taste of a wine sauce, but didn’t adjust the amount of flour. The flour makes it ugly, but does create a nice texture, almost like gravy. You could make the recipe as I wrote it, I promise it will be very tasty. Or, to make it prettier, I would recommend leaving out the flour and water and making more of a pan sauce than gravy. I think both would be great.

First, we season and sear the chicken in a super hot, one safe skillet. Put the chicken, skin side down, into the pan and cook untouched for about 5 minutes, and then flip and brown for another 5 minutes. Set chicken aside.

Wipe out the pan and add another tablespoon of oil to the pan and turn on hight. Soften the leeks and garlic for about 30 seconds and turn off the heat. Then, we place the chicken thighs on top of the leeks.

Roast the chicken and leeks for 30 to 40 minutes until the chicken is cooked through. (I panicked that my skillet may not be oven-proof so I switched pans. The brownie pan worked great!)

Remove the chicken from the pan to make the sauce. If you are using the flour, add the flour to the pan. Cook while stirring for 1 minute. Then add the water and wine, continue to cook and stir for 2 minutes. Bring to a boil and cook until slightly reduced, about 5 minutes. Stir in the lemon juice and parsley.

Serve sauce with the chicken. We had some romano beans, a flat green bean from our CSA, on the side with more lemon juice on them. I highly recommend serving with crusty bread and spooning the extra sauce over the bread.


Pan-Roasted Chicken Thighs with Leek Gravy

This chicken is crispy and moist, the gravy wonderfully flavorful. To make it more of a pan sauce, you could skip the flour and water. Serve with crusty bread for dipping in the extra sauce.
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4 people
Author the brave radish


  • 2 tbls olive oil divided
  • 4 bone-in chicken thighs
  • 3 cloves garlic
  • 2 leeks cleaned and sliced
  • 2 tbls flour
  • 1 cup water
  • ½ cup white wine
  • juice of 1/2 lemon
  • 2 tbls parsley chopped


  1. Preheat oven to 425 degrees.
  2. Put 1 tbls olive oil in a medium oven-proof skillet and heat over high heat. Season chicken with salt and pepper. When pan is hot, add the chicken skin side down.
  3. Let the chicken to brown, cooking for about 5 minutes. Once the skin is brown, flip and brown the other side for another 5 minutes.
  4. Once chicken is done, take it out of the pan and set aside. Pour off the fat from the pan.
  5. Add a tbls of olive oil to the pan and turn to medium heat. When hot, add the leeks and garlic to the pan. Season with salt and pepper and stir around for 30 seconds. Turn the heat off and arrange the chicken thighs on top of the leeks.
  6. Transfer to oven and roast until chicken is golden brown and cooked through, 30-40 minutes. If you have a meat thermometer, it should read 165 degrees inserted into the meaty part of the thigh.
  7. Remove the chicken from the pan.
  8. Turn the burner on low and add the flour to the pan if using. Cook while stirring for 1 minute. Add water and wine to the pan and cook stirring, for 2 minutes. Bring to a boil and cook until slightly reduced, about 5 minutes.
  9. Stir in the lemon juice and parsley. Adjust seasoning if needed.
  10. Spoon sauce over the chicken and serve.