French Provençal · intermediate
Provençal Tarragon Chicken Skillet With Braised Leeks
Tender chicken thighs seared to a golden finish and simmered in a savory tarragon garlic broth with meltingly soft braised leeks.
- PREP TIME
- 15 min
- COOK TIME
- 30 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Trim excess fat from the chicken thighs and pat them dry with paper towels; season both sides with sea salt and black pepper.
- 02
Heat olive oil in a heavy-bottomed skillet over medium-high heat until shimmering.
- 03
Sear the chicken thighs for 5 minutes per side until golden brown, then transfer to a side plate.
- 04
Add sliced leeks and minced garlic to the same skillet, reducing heat to medium, and cook for 5 minutes until soft and fragrant.
- 05
Whisk together halal chicken stock and Dijon mustard, then pour into the skillet while scraping up any browned bits from the pan bottom.
- 06
Return chicken to the skillet, cover and simmer for 12 minutes until cooked through (75°C internal temperature), then stir in fresh tarragon and lemon juice before serving.
A LITTLE KITCHEN KNOW-HOW
Pan Deglazing
Adding liquid to a hot pan after searing meat to dissolve caramelized juices into a flavorful pan sauce.
Notes from the kitchen
- Wash sliced leeks thoroughly in cold water to remove any hidden grit before adding to the pan.
- Add fresh tarragon at the very end of cooking to preserve its delicate anise-like aroma.
- Original home-cooking adaptation inspired by French Provençal; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.