Editorial sample recipeFrench Provençalintermediatehalalgluten-free

Provençal Tarragon Chicken Skillet With Braised Leeks

Name: Provençal Tarragon Chicken Skillet With Braised Leeks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: French Provençal
Ingredients: 600 g halal chicken thighs, boneless and skinless; 2 tbsp olive oil; 2 large leeks, washed and sliced into 1-inch rounds; 4 cloves garlic, minced; 250 ml halal chicken stock; 1 tbsp Dijon mustard; 2 tbsp fresh tarragon, chopped; 1 tbsp lemon juice, freshly squeezed

Tender chicken thighs seared to a golden finish and simmered in a savory tarragon garlic broth with meltingly soft braised leeks.

Prep: 15 min
Cook: 30 min
Total: 45 min

Technique to learn

Pan Deglazing

Adding liquid to a hot pan after searing meat to dissolve caramelized juices into a flavorful pan sauce.

Instructions

Step 1: Trim excess fat from the chicken thighs and pat them dry with paper towels; season both sides with sea salt and black pepper.
Step 2: Heat olive oil in a heavy-bottomed skillet over medium-high heat until shimmering.

Step 3: Sear the chicken thighs for 5 minutes per side until golden brown, then transfer to a side plate.

Step 4: Add sliced leeks and minced garlic to the same skillet, reducing heat to medium, and cook for 5 minutes until soft and fragrant.

Step 5: Whisk together halal chicken stock and Dijon mustard, then pour into the skillet while scraping up any browned bits from the pan bottom.

Step 6: Return chicken to the skillet, cover and simmer for 12 minutes until cooked through (75°C internal temperature), then stir in fresh tarragon and lemon juice before serving.

Cooking tips

Wash sliced leeks thoroughly in cold water to remove any hidden grit before adding to the pan.
Add fresh tarragon at the very end of cooking to preserve its delicate anise-like aroma.
Original home-cooking adaptation inspired by French Provençal; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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