6 chicken thighs, boneless
Sea salt and black pepper
2 tablespoons olive oil, clarified butter, or lard
2 leeks, dark green parts trimmed, washed well, sliced
3/4 cup water or chicken broth
- Heat olive oil on medium high in a cast iron or heavy pan. While the oil heats, season the chicken thighs generously with salt and pepper.
- Brown the chicken thighs for a few minutes on both sides until they are golden. Remove thighs from pan and set aside. Reduce heat to medium.
- Add leeks to the pan and cook, stirring occasionally, until softened and starting to brown, about 3 minutes. Pour in the broth and scrape up any bits stuck to the pan. Return thighs to pan, bring everything to a simmer, then reduce heat to medium low. Cover partially and simmer for 15 – 20 minutes.