Cast Braised & Fried Seared Leeks, Chicken Recipe

1. Prep

Pat chicken thighs dry with paper towels. Season both sides of thighs with 1 1/2 tsp salt and 1/2 tsp pepper. Dust the thighs lightly and evenly in the all-purpose flour, shaking off excess.

2. Brown chicken

Heat a large cast-iron skillet over medium-high heat until hot. Add 1 tablespoon neutral oil and 1 tablespoon butter. When butter foams, place chicken thighs skin-side down, spacing apart. Sear without moving for 6-8 minutes until skin is deep golden brown and crisp. Flip and sear the other side 3 minutes. Transfer thighs to a plate.

3. Prepare leeks

While chicken sears, trim the dark green tops of the leeks, halve them lengthwise, and rinse between layers to remove grit. Pat leeks dry and season cut sides with remaining 1/2 tsp salt and 1/2 tsp pepper.

4. Braise

Reduce heat to medium. In the same skillet, add 2 tablespoons butter. Add the leeks cut-side down and sear 2-3 minutes until lightly browned. Push leeks to the sides, nestle the browned chicken thighs skin-side up among the leeks. Pour in 2 cups chicken stock and 1 tablespoon white wine (if using) so liquid comes about halfway up the chicken. Add thyme sprigs and bay leaf. Bring to a gentle simmer, cover with a lid or tent of foil, and simmer on low for 18-22 minutes until chicken registers 165°F (74°C) and leeks are tender when pierced.

5. Crisp finish

Remove lid and transfer chicken thighs temporarily to a plate. Increase heat to medium-high and reduce braising liquid for 3-4 minutes until slightly thickened. Add remaining 1 tablespoon butter and return chicken thighs skin-side down to the pan to re-crisp skin 1-2 minutes. Remove chicken and set aside covered to rest. Keep leeks warm in the pan.

6. Pat shrimp dry and season with 1/2 tsp salt and 1/4 tsp pepper. In a medium skillet over medium-high heat, melt 3 tablespoons butter until foaming. Add minced garlic and cook 20-30 seconds until fragrant, careful not to brown. Add shrimp in a single layer and cook 1.5-2 minutes per side until pink and just cooked through. Remove from heat, stir in 1 tablespoon lemon juice, 1 teaspoon truffle oil, and 1 tablespoon chopped parsley. Taste and adjust salt. Keep warm and set aside.

7. Bring liquid

In a medium saucepan, bring 3 cups water, 1 cup whole milk, and 1 tsp salt to a gentle boil.

8. Cook grits

Slowly whisk in 1 cup grits, reduce heat to low, and simmer, stirring frequently to prevent lumps and sticking, until thick and creamy — about 20-25 minutes for medium grits. If mixture becomes too thick, stir in additional splash of milk or water.

9. Finish

Off heat, stir in 2 tablespoons butter and 1 cup grated sharp cheddar until melted and smooth. Season with 1/2 tsp black pepper and additional salt to taste. Keep warm.

10. While grits cook, heat 1 tablespoon olive oil in a sauté pan over medium heat. Add sliced garlic and red pepper flakes; cook 30-45 seconds until fragrant but not browned. Add chopped chard, sprinkle 1/2 tsp salt, and toss to wilt. Cook 3-5 minutes until leaves are tender and stems are just softened. Finish with 1/2 teaspoon lemon zest and adjust seasoning. Keep warm.

11. Divide cheddar grits among 4 warm plates (or two large plates). Spoon a portion of garlicky chard next to the grits. Place one braised-and-crisped chicken thigh atop the grits or alongside. Arrange 3 shrimp on each plate and tuck seared leeks around the chicken. Spoon any reduced pan juices from the leeks/chicken over the chicken and leeks. Drizzle shrimp with any remaining butter-truffle pan sauce if desired.

12. Garnish each plate with chopped parsley, optional grated Parmesan over grits, and a lemon wedge. Serve immediately.