Poulet Poireaux with Potato

1.Season the chicken thighs generously with salt and black pepper.

2.In a large skillet or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat.

3.Once hot, add the seasoned chicken thighs. Sear them until golden brown on both sides, about 4 minutes per side. Remove the chicken from the skillet and set aside.

4.In the same skillet, add an additional tablespoon of olive oil. Add the sliced leeks and minced garlic. Sauté until soft and fragrant, about 3-5 minutes.

5.Deglaze the skillet with white wine, scraping up any browned bits from the bottom of the pan. Allow the wine to reduce by half.

6.Add the diced potatoes to the skillet, followed by the chicken broth, thyme, parsley, and bay leaf. Bring to a simmer.

7.Return the chicken thighs to the skillet, nestling them into the mixture. Cover and simmer over low heat until the chicken is cooked through and the potatoes are tender, about 20-25 minutes.

8.Remove the bay leaf and discard. Stir in the heavy cream, and allow the sauce to thicken slightly over low heat for an additional 5 minutes.

9.Adjust seasoning with salt and black pepper as needed.

10.Serve hot, garnished with more fresh parsley.