Coq Au Poireaux (chicken With Leeks)

Total Time: 5 hrs 20 mins Preparation Time: 20 mins Cook Time: 5 hrs

Ingredients

• Servings: 12
• 4 lbs boneless skinless chicken thighs, trimmed of fat
• 1 tablespoon bouquet garni (or a blend of savory, rosemary, thyme, oregano, basil, dill, and tarragon)
• 1/2 cup dry (red or white, your preference...i used red)
• 1/2 cup chicken broth (water would be fine as well...or more !)
• 2 tablespoons dijon mustard
• 1 1/2 teaspoons sea salt (optional)
• 3 -4 cups leeks, chopped, whites only

Recipe

• 1 preheat oven to 275 degrees f.
• 2 in a dutch oven (that is oven safe) brown the chicken thighs until you have plenty of deep brown, flavorful bits. they do not need to be cooked through.
• 3 sprinkle browned chicken with bouquet garni and toss to coat.
• 4 mix , broth, dijon, and salt in a small bowl. pour evenly over chicken.
• 5 scatter the chopped leeks over the top of the chicken. cover the dutch oven and bake at a low temperature until leeks soften and begin to smell good.
• 6 once they have softened, stir the leeks into the chicken and continue to bake for another 3-4 hours. if you would like less juice, uncover it until it reduces. if you would like more juice, just add more broth, , or water. check on it every hour or so to make sure it's looking lovely :)
• 7 enjoy over rice or scoop it up with bread.