Ingredients
3 pounds bone-in, skin-on chicken thighs and drumsticks
Kosher salt and freshly ground pepper
1/4 cup unbleached all-purpose flour
2 tablespoons extra-virgin olive oil
2 leeks, white and light-green parts only, halved and thinly sliced
1/2 cup dry white wine, such as Sauvignon Blanc
1 cup low-sodium chicken broth
2 tablespoons whole-grain mustard
1 tablespoon fresh thyme leaves
2 tablespoons heavy cream
Steamed couscous and dressed salad greens, for serving
Preparation
Preheat oven to 400°F. Season chicken with salt and pepper, then dredge in flour, tapping off excess. Heat oil in a large oven-proof skillet over medium-high. Add chicken and cook, turning occasionally, until browned, 5 to 7 minutes. Transfer to a plate.
Discard all but 1 tablespoon fat from skillet; reduce heat to medium. Add leeks and cook until soft, about 3 minutes. Add wine and cook, scraping up browned bits, until liquid evaporates, 3 minutes. Stir in broth, mustard, and thyme; bring to a boil. Return chicken and any juices to skillet in a single layer. Roast in oven until chicken is cooked through, 15 to 17 minutes.
Transfer chicken to a plate. Bring sauce to a simmer over medium heat; stir in cream. Serve chicken and sauce with couscous and salad.
