Name: Crispy Chicken Thighs with Leeks and Artichokes
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 8 skin-on, bone-in chicken thighs (2 1/2 to 3 pounds); Kosher salt and freshly ground pepper; 2 tablespoons vegetable oil; 3 slices thick-cut bacon; 2 leeks; 3 carrots; 1 9-ounce package frozen artichoke hearts, thawed; 1 cup low-sodium chicken broth; 3 bay leaves (preferably fresh); 4 sprigs thyme; 2 tablespoons country Dijon mustard; Crusty bread, for serving

Directions

Preheat the oven to 425 degrees F. Season the chicken with salt and pepper. Heat the vegetable oil in a large ovenproof skillet over medium-high heat until shimmering. Add the chicken, skin-side down, and cook until well browned and crisp, 5 to 7 minutes. Flip and cook until browned on the other side, 3 minutes. Remove the chicken to a plate and pour off half of the fat from the skillet.
Meanwhile, chop the bacon. Discard the dark greens from the leeks; halve the leeks lengthwise and rinse. Cut crosswise into 1-inch-thick half moons. Peel the carrots; cut into rounds.
Once you remove the chicken from the skillet, add the bacon and cook until golden brown, about 2 minutes. Add the leeks, carrots, artichokes and a pinch of salt and cook, stirring, until starting to soften, about 2 minutes. Add the chicken broth, bay leaves, thyme sprigs and 1/2 teaspoon salt; bring to a simmer.
Return the chicken, skin-side up, and any juices to the skillet. Transfer to the oven and bake until the chicken is cooked through and the vegetables are tender, about 15 minutes. Remove the chicken to shallow bowls. Discard the bay leaves and thyme.
Stir the mustard into the broth in the skillet; season with salt and pepper. Divide the vegetables and broth among the bowls of chicken. Serve with bread.

Photograph by Andrew Purcell

Crispy Chicken Thighs with Leeks and Artichokes

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