Description
Adapted from Molly Gilbert’s One Pan and Done, this easy braised chicken recipe uses a French-Vietnamese mash-up of flavors: coconut milk, tarragon, leeks and scallions. And it comes together in one pan! Duh.
Ingredients
- 2 Tablespoons Olive Oil
- 4 Bone-in Skin-on Chicken Breasts (or 1 Whole Chicken Cut Into Parts)
- Sea Salt And Ground Black Pepper
- 2 Medium Leeks White And Light Green Parts Only, Sliced Into Half-moons And Rinsed Of Any Grit
- 2 cloves Garlic, Minced
- 1 piece (1-inch Size) Ginger, Peeled And Minced
- 1 teaspoon Lemon Zest
- 1 cup Chicken Broth
- 1 can (13 1/2 Oz. Size) Full Fat Coconut Milk
- 2 Tablespoons Chopped Fresh Tarragon Plus More For Garnish
- 3 Scallions White And Light Green Parts Only
- Lemon Wedges, To Serve
Preparation
Preheat oven to 350ºF, and place a rack in the center position.
Heat olive oil in a large Dutch oven or lidded saucepan over medium-high heat. Sprinkle chicken pieces with salt and pepper. When oil is shimmering, add chicken, skin-side down, and sear, without moving, until the pieces pull away easily from the bottom of the pan, 5 to 7 minutes.
Flip the chicken and cook 2 minutes more. If your pot is crowded, remove the chicken to plate (this was necessary for me), and then add leeks, garlic, ginger, lemon zest, 1 teaspoon of salt and 1/2 teaspoon pepper, stirring to incorporate. Cook for 3 minutes, then add broth, coconut milk, and tarragon. Return the chicken to the pot if you removed it and bring to a simmer.
Cover the pot, slide it into the oven, and bake until cooked through or a thermometer inserted into the thickest part of the chicken reads 165ºF, about 30–40 minutes.
Serve hot sprinkled with scallions, some extra tarragon and lemon wedges.
