Braised Chicken Thighs with Leeks and Quince (or Whatever You’ve Got)
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- Опубліковано 16 жов 2024
- Braised Chicken Thighs with Leeks and Quince (or Whatever You’ve Got)
Serves 4
8 chicken thighs (roughly 3.5 Lb / 1.5 kg)
1 Tbsp olive oil
220 g leeks, white and pale green parts only from roughly 2 large leeks
400 g peeled quince sliced into thick pieces (about 3 medium quince)
2 garlic cloves, minced
1 Tbsp butter (or more olive oil)
1 cup dry white wine
1 cup unsalted chicken stock* or water
4-8 sprigs of thyme
80g creme fraiche (1/3 cup)
Chopped tarragon, chives, or parsley
*Brown Chicken Stock in the Instant Pot: • Instant Pot Chicken Stock
Brown Chicken Stock on the Stove: • Brown Chicken Stock
Ideally, trim and salt the chicken a day or at least 2 hours before cooking (if not salting ahead, dry very well with paper towels and salt right before placing in the skillet so that the salt doesn’t make it damp).
Set a large skillet (if possible stainless steel) that can hold the chicken in a single layer over high heat. Add the olive oil. While the oil is heating up, dry the chicken very well with paper towels. Place the chicken in the skillet skin side down and cook without disturbing until brown and crisp, about 5 minutes. Regulate the heat so that the chicken doesn’t burn. Flip and brown the other side, about 2 minutes. Remove to a plate and keep skin side up in a single layer.
Preheat the oven to 325F (160C).
Lower the heat slightly under the skillet and add the quince to the pan. Cook without disturbing until the first side browns. Stir and brown on the other side. Remove to a plate.
Lower the heat to medium-low. Add the leeks, garlic, and butter to the skillet. Add a pinch of salt and cook stirring occasionally until just starting to soften and brown, about 5 minutes. Add the wine and stock and bring to a simmer over high heat. Take off heat. Add the chicken and its juices back to the pan. Tuck the thyme sprigs into the sauce. Cook in the middle of the oven for 40 min. Tuck the quince slices between the chicken and return to the oven for 20 minutes or until the chicken is completely soft when pierced with a fork in the thickest part.
Let rest for 15 min. Remove the chicken from the sauce. Remove and discard the thyme sprigs. Boil down the sauce until syrupy. Add creme fraiche and bring to a simmer. Taste and correct for salt and acidity (using lemon juice). Stir in some chopped tarragon into the sauce. If the chicken cooled off too much, rewarm for a few minutes in the sauce and serve.
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I haven't seen anything as informative and helpful since Julia Child and Jacques Pepin. UA-cam never showed me Helen's channel until now. Subscribed.
I think you are underestimating the techniques you share. I would add "browning proteins" and "browning fruits". The notion of leaving things to brown is lost on many cooks who are overly worried about "burning". Like me. Thanks, Helen. Happy new year.
You're so pleasant to listen to. Your accent is very interesting and I am captivated by your voice.
Thanks for your dedication and generosity Helen.
Man, the chicken placement at 2:30 is EXTREMELY satisfying
We have a similar recipe in Romania, but without leak. Try add cinnamon, goes very well. Personally, i don't like the match between quince and meat. In autumn, i usually make a similar sweet dish, but i roast the quince slices in the oven and put them in caramel sauce with a cinnamon stick for flavour, and back in the oven again.
I appreciate your precious explanations you are usually making. Thank you!
Thank you.
Helen, I love how dense with information your videos are! Thanks!
The relationship between acid and salt finally clicked! Thank you!!!
Yay :)
When she speaks its practically like she's singing a song. Can't wait to try this dish.
I tried it myself this weekend and it turned out amazing!! I couldn't use creme fraiche so blended leeks and apples at the end. Really thick and rich sauce! Probably my fav chicken recipe now. Thanks!!
so glad it turned out well. I can see how blending the leeks and apples would produce an wonderful sauce. apples have pectin which is a wonderful thickening agent.
Ah this version is even more lovely, marvelous chicken recipe, adore savory and rich dishes like this - perfect!
I made this recipe along with your kale salad on Easter and it was divine. It was the first time making chicken on a steel skillet, it was crispy on top, tender and juicy inside, fantastic! I used chicken stock made the week before and our produce store sells quince. My wife and I loved it. I also love that you provided many variations to the same technique. Thank you Helen for this and all your videos. You are a gem.
so glad you enjoyed it :)
Such a beautiful brown on those chicken thighs!
I would tell one of my poultry puns, but I don't want it to leak how *braisin* it was!
Like others have stated, I love how you share some little extras in your videos with explanations etc. So very important. I will be making this dish, but perhaps with apples! Thank you so much!!!
Thank you for the pan preheat summary! Presented so smoothly.
Wow!
This method worked great! I couldn’t find quince so I used mushrooms. I should have left them whole or halved...but I sliced them and they came out pretty small. I used creme fraiche and butter to finish and spiked it with a tsp of cognac. Great
Thanks
My dear Helen, you are at another level. Many thanks for sharing your knowledge in such detail💖
You made me a rockstar...thank you, thank you! I made this last night for my wife and mother-in-law. I could not find quince so substituted asian pear. The sauce was a tad on the sweet side so put a splash of fresh lemon juice. Viola. The wife says this is her now her new favorite dish and I "better remember how to make it again, because she's going to be asking for it, a lot."
P.S. I also used your instant pot chicken stock for the stock in this dish. I'm 100% sure that made it that much better.
so glad it turned out well :)
The variations are genius; thanks a bunch.
Thanks for this recipe.
I'd love to see more quince in the supermarket.
Can’t wait to give this recipe a try. Thank you!
Thank you for this and all of your other videos! I really enjoy the way you lay out lay out different ideas in spreadsheet form.
Thanks for this! Your advice re pans is really valuable - I have often wondered why I choose one pan over another (non stick vs ss vs cast iron...). 😀
I tried this recipe using half Marsala wine and half water instead of the white wine and it was delicious! Thanks for my first Dutch Oven made recipe !
so glad it worked well :)
Brilliant! So much instruction on technique and variations. Thank you!
Omg just wonderful! Your recipes are delicious, technique is amazing, you are so much fun and the accent is delightful!
This looks fantastic! Thank you so much for including the detailed tutorial on pan types - I definitely learned some things I never knew. Also, thank you for including a specific recommendation for wine because I am a wine ignoramus. :) Oh, and the combination variations at the end look exciting. Thank you for making such thoughtful and wonderful videos.
Delicious Beef and Chicken Dishes
Grow your own!!! Yes, quince!
Thanks so much... Your explanations are excellent and the variations are great.
Hi Helen,
That's actually my first ever comment on a UA-cam video!
I wanted to say I made this dish.
The chicken was superb!! Best chicken we have ever eaten. Also my baby girl loved the quince! =)
though I don't like dairy in my sauce I put some heavy cream and unfortunately it kinda ruined the sauce for us... =(
But I intend to redo this recipe in Moroccan style with dried apricots and Baharat spice mix.
I also want to thank you for your great videos that really inspired me in the kitchen and for making Romesco a regular visitor in our dinners... =)
#realcomment - if this still works...
so glad you gave this dish a shot. cream is totally optional. this is a very flexible method that lends itself well to your personal taste. I love your idea for a Moroccan style chicken with dried apricots!
Trying this tonight with porcini yogurt sauce, leeks, and shallots.
I just tried this for dinner and it went well besides the fact that my chicken stuck badly to my pan! This was probably because I thought the closest approximation to a steel pan was an stainless steel saucepan... even with the chicken patted quite dry, 2 out of 3 thighs I made stuck. Thankfully the fond didn't burn! And the sauce was very nice and the chicken turned out tender!
In retrospect I should have gone with a nonstick skillet or cast iron pan! Thank you for the recipe!
Oh boy that looks good plus I love learning from you!!! 😃👏🏻👍🏻💕
Fantástico, Helen. Excelente técnica e receita, vou aproveitar. Obrigado e ótimo ano pra você =)
Such a lovely color on the chicken. My chicken thighs never look as nice as your chicken thighs. The skin is always uneven. Great recipe.
#RealComment. Thank you for explaining the pan choices and their implications, and for suggesting the different regional approaches to flavor combinations, all usable with the same technique. (I would be curious what a Russian flavor combination might look like, by the way.) All very valuable.
For a Russian flavor, I'd do some onions and mushrooms and finish the sauce with sour cream and sprinkle with some dish before serving. Maybe I should make that sometimes. Thanks for a great idea!
@@helenrennie Thank you!
suggestions for alternatives to quince, if they're not available, but i'd like to try this technique?
thanks!
edit: aaaaaand literally 10 seconds later, here comes the table with variations :D
Never heard of quince before over here in Asia lol. I'd love to try it someday.
That looks amazing!! ❤
i'm trying this tonight with green onions for aliums, five spice and garlic chives for aromatics, pears and quince for texture, shaoxing wine and a chinese master stock i made the other day, and... well, i guess i'll thicken it with cornstarch. i was thinking maybe coconut cream, but i think that would take it too far into south asian territory. i'm serving it with a persimmon and orange fruit salad for dessert :) smells good in here!
that sounds like a really cool dish!
Tarragon is criminally underrated.
Thank you for this recipe! I want to try it. What is this dish's name in French?
Made the Spanish version tonight. Absolutely delicious!
so glad it came out well :)
Eccelente, come sempre.
Looking good!
You could also throw the trimmed chicken skins in for awhile while browning for more "brown bits"!
I'm cooking this tonight with apples instead of quince. Should I cut them about the same thickness as you cut the quince? How should I adjust the time in which I add apple to the chicken so they don't go mushy? I definitely like the idea of a bit of crunch to this dish. Thanks!
Cut them about the same as I cut quince. How long of a cooking they need really depends on the type of apple. I wouldn't use anything that's soft in this dish (nor cortland, macs, etc). Honey crisp should work well. I'd add them in the last 20 minutes of cooking. Just keep in mind that crunch is not what I'd be going for in this dish. I'd call it soft, but holding its shape.
Oh yeah!! Fork don't lie!!!
I love your videos. One question on this recipe, can I replace quince with apple such as honey crips?
Golden Delicious or Bartlett pears would work well
'..Chef John's fork test.' No need here for the old tappa tappa..
Would top of the thighs get cooked if I left the pan on the stove without a lid, instead of placing it in the oven?
My oven doesn't have a functioning temp control and I'm affraid I'd burn the chicken in there.
Cuisinart 4L stainless saute pan works great for this style of cooking
Do I serve this with rice?
Great video. I think it’s time for more sous vide videos please 😄
Just got some quinces from my grandma and was wondering what to do with them. I had some dessert in mind but this will be better.
Used to love quince long ago and far away. Recently found the type she's showing here ("pineapple"?). They taste like apples. Not even good apples, either.
When I was a child our neighbour had a quince tree. We were always told that the fruit were not edible. Now I see that they are!
it depends on what kind of quince it is. I believe many people in the New England area where I live have quince trees, but they are decorative and their fruit is not as good as the varieties that grow in the warm climates.
@@helenrennie Thank you, yes, I think that is probably the case.
Could you use yogurt instead of cream? I never have it but I always have plain yogurt...
yogurt will curdle. you can just leave out the cream.
What other choices would be good substitutes if quince is not available?
8:28 I would say apples if following the recipe in the video
@@gregchan4984 Thank you. Those charts went by so fast, I missed them entirely.
Hit the pause button ;)
Apples would be great! Leeks and apples are a classic combo from Normandy. A sweet and tart variety like honey crisp would work great. Keep in mind that apples will soften pretty quickly, so I might only add them in the last 10 min or so since they'll be already pre-cooked in the browning step.
@@helenrennie Thank you! sounds like a plan!
How does the liquid not boil off in one hour in the oven?
because the pan is very crowded and the oven heat is pretty low and yes, some liquid does boil off
#realcomment this sings in my mouth. Delish!
so glad you enjoyed it!
I have heard the the "apple" in the bible was more likely a quince.
Wait what’s quince?
Where would you rate a Tin lined Heavy Copper (3mm or more) Rondeau in your pan selection?
I've never cooked with copper. It's very expensive in the US and since the aluminum pans lined with stainless steel work well for me, there was never a reason to splurge.
#ForkDontLie :-) looks dee-lish! thanks!
Do American oven and stove dials always turn anticlockwise?
In my experience, yes.
my range does
I made this with pears instead of quince!
What a great idea!
@@helenrennie the only reason I thought of it is because it looked similar to quince, in my mind 🤣
@@helenrennie I have also found that peaches and chicken are a very tasty combination. But since that is a softer fruit, I assume the length of time one would cook peaches using this technique would need to be less.
I made a slightly modified version. Less chicken. It's on the wife's top five of "my" dishes.
so what was in your version?
Can you trade Quince for potato?
Quince is tart and has a floral note. It cooks down very similar to apples. Try replacing it with a crisp and tart variety of eating apple but reduce the cooking time, apples cook much faster than quince
Mai Huong Nguyen thanks!!
How many you got?
you forgot to add the link to your online clases
oops. just fixed ;)
👍🏼⭐👍🏼⭐👍🏼⭐👍🏼⭐👍🏼⭐
#ForkDontLie
Fork don't lie.
I could barely find bone-in short ribs where I live D: how am I ever gonna find a quince?
Lol I know, I know it's flexible.
Edit: Ayyye! French three! I have a few apples laying around.
Look for them next fall. Delicious.
Now, add the garlic paste, season with salt and talk SO FAST no human can possibly understand you...