8, boneless skinless organic chicken thighs, 1 1/2 – pounds in total

as needed, kosher salt

as needed, freshly ground black pepper

2 tablespoons olive oil

1 large leek, sliced in half from top to bottom, each half cut into 1/2-inch half circles (approximately 1 1/2 cups)

2 carrots, peeled and cut on a sharp bias 1/4-inch thick (approximately 2 cups)

1 tablespoon thyme, roughly chopped

1 1/2 cups low-sodium chicken broth

1/2 cup dry white wine, like sauvignon blanc

Method:

1.   Dry and season chicken thighs with salt and pepper.

2.   In a large saucepan or dutch oven over medium – high heat, add oil and allow to heat, approximately 1 minute.

3.   Add thighs in an even layer and allow to cook until golden in color, approximately 7 minutes. Flip and cook the second side until light golden in color, another 2 – 3 minutes. Remove from pan and set to the side.

4.   To the same pan over medium heat, add onions while occasionally stirring, allow to cook until translucent, approximately 3 – 4 minutes.  Add carrots and allow to cook until beginning to soften, approximately 2 minutes. Carefully add wine to deglaze and use a wooden spoon to scrape bits from the bottom of the pan. Allow to boil until reduced by half, approximately 1 minute. Add stock, thyme and nestle the chicken in an even layer making sure chicken is covered by at least 3/4. Bring to a boil, reduce heat to medium – low, cover and allow to cook until chicken is cooked through, tender and an inserted meat thermometer registers 165ºF, approximately 20 – 25 minutes.

5.   Adjust seasoning to taste with salt and pepper and serve chicken and vegetables with a little sauce on top.

Kitchen Note: Chicken thighs are my favorite as they tend to have more flavor, but chicken breasts would work just as well. Keep in mind that chicken breasts generally cook faster than thighs so be mindful that cooking times will change.