Pan-Roasted Chicken With Leeks
cut into 1/2-inch pieces
Kosher salt and freshly ground pepper
to season the chicken
smashed or aand a half of minced garlic
white and light green parts only, halved lengthwise and sliced
low-sodium chicken stock
sliced button mushrooms
dry white wine
Preheat the oven to 425 degrees.
Put the bacon in a large heavy-bottomed ovenproof skillet (we used out cast iron dutch oven) and cook over medium-high heat until some of the fat renders about 5 minutes.
Push the bacon to the side of the pan.
Season the chicken with salt and pepper, then add it to the pan and cook, turning once, until it starts to brown, about 5 minutes.
Remove the chicken from the pan.
Stir in the garlic and leeks, then arrange the chicken on top of the bacon-leek mixture.
Whisk in the cornstarch in the chicken stock.
Add the stock and wine to the pot.
Transfer to the oven.
Set the timer for about 20 to 25 minutes.
Check the chicken and if the broth has mostly evaporated, add more stock to keep everything moist.
Cook for another 15 to 20 minutes until the chicken is cooked through.
Serve over rice.
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