4 chicken thighs (bone in, skin on)
2 leek (cut into 1 inch rounds)
1 C french bread (torn)
1 sprig fresh tarragon (chopped)
2 T The Olive Bins Herbs de Provence Olive Oil
1/2 C heavy cream
1/2 cup white wine
salt+black pepper
One Pan Roast Chicken Thighs with Leek Stuffing
Ingredients
Directions
1. Preheat oven to 350F.
2. Coat the chicken thighs with 1 T of the herbs de provence olive oil, then season generously with salt and black pepper.
3. In a 9X9 baking dish, arrange a layer of leek rounds with the cut side up, then drizzle with the remaining olive oil, add white wine and tarragon, then lay your chicken over top.
4. Drizzle the whole dish with heavy cream, making sure to get the chicken thighs coated.
5. Bake uncovered for 45 minutes.
6. When done remove chicken thighs to rest, then add torn bread and make sure they are soaked through, bake again for 20 minutes.
