Serves 6
Ingredients:
3
TBSPDuck Fat or Olive Oil
TBSPDuck Fat or Olive Oil1Whole Chicken, rinsed and cut into 8th (Breast, wing, leg, thigh)
Whole Chicken, rinsed and cut into 8th (Breast, wing, leg, thigh) Sea Salt & Pepper2TBSPAll Purpose Flour
TBSPAll Purpose Flour3Large Leeks, white and light green parts only, about 4 cups total
Large Leeks, white and light green parts only, about 4 cups total3Each Bay Leafs, torn
Each Bay Leafs, torn3Each Fresh Thyme Springs, leaves removed
Each Fresh Thyme Springs, leaves removed1Cup Chicken Stock, preferable homemade
Cup Chicken Stock, preferable homemade1Cup Heavy Cream, organic
Cup Heavy Cream, organicChicken Braised in Dubbel with Leeks
Directions:
In a large dutch oven, add rendered duck fat or olive oil. The duck fat adds a richness and smoke temp that most oils can not reproduce. Take the cut up chicken, making sure it is dry and season with salt, pepper and sprinkle with flour, to help form a nice crust and to help thicken the sauce as it cooks. Turn the dutch oven to medium high and once the pan is hot, sauté 4 pieces of the chicken at a time (1 & 2), until lightly browned but not cooked all the way through; about 5 minutes a side. Remove the chicken to a plate. Repeat with remaining 4 pieces of chicken and also remove the chicken to the same plate.1
2
3
As the chicken is browning, take the leeks, slice in half and soak in water for 3-4 minutes, to help remove any dirt stuck between the leaves. Remove from the water and slice into half rounds about ¼ inch thick. Once the chicken is done browning, add the leeks, bay leaves and thyme leaves to the dutch oven. Saute over medium high heat for 4 minutes (3) until the leeks have wilted slightly, but not fully cooked. Deglaze the dutch oven with the Dubbel (4), scraping the bottom of the pan with a wooden spoon, to remove any fond. Add chicken stock and cream, return the browned chicken pieces and turn heat down to medium. Cook the chicken until tender, about 20 minutes. If the leek sauce is not as thick as you would like, remove the chicken and turn the heat on the dutch oven to medium high and cook for another 2-3 minutes. To serve: This dish can be served family style (5) or can be plated on a bed of Potato Celery Root Puree, a piece of the chicken and topped the leek sauce.
* Beer suggestions: A Belgian Dubbel like Westmalle is hard to recreate. The another trappist dubbles like Westvleteren 8 would also work. If you can't find either of these beer in your cellar, you could also try Allagash Dubbel
4
5
