Maggie Beer

Braised Chook Thighs with Young Leeks, Bay Leaves and Verjuice

For more recipes like this, Join Maggie's Food Club

Step 1: Preheat a fan forced to 200C

Step 2: Season the skin of the chicken thighs with sea salt and set aside for 15 minutes to allow the chicken to reach room temperature.

Step 3: Place the Extra Virgin Olive Oil into a large non-stick fry pan over a high heat.

Step 4: Once hot, place the thighs into the pan with the skin side down and fry for 5 minutes or until golden brown. Remove and set aside. Keep any fat left behind in the pan and return to the heat.

Tip: Don’t over crowd the frying pan as the thighs will start to stew, it is best to cook the thighs in two batches.

Step 5: Trim the tops off the leeks, keeping them approximately 10 to 12 centimeters long, then cut in half lengthways.

Step 6: Place the leeks and garlic into the frying pan used to brown the chicken and fry for 3 to 4 minutes, then deglaze the pan by pouring in the Verjuice.

Step 7: Reduce this by half then add the chicken stock, chicken thighs, bay leaves, thyme and season with salt and pepper.

Step 8: Place into the preheated oven and bake for 20 to 25 minutes.

Step 9: Remove from the oven and allow to rest for 10 minutes before serving.


  1. 6 large free range chicken thigh skin on and bone in
  2. 6 young leeks 1 centimetre thick
  3. 6 garlic cloves peeled
  4. 80ml 1/3 cup Verjuice
  5. 500ml 2 cup Chicken Stock
  6. 6 sprigs lemon thyme

Braised Chook Thighs with Young Leeks, Bay Leaves and Verjuice appears in

Add to your favourites

Looking for delicious recipe inspiration? Sign up to the Food Club and receive weekly seasonal recipes delivered to your inbox