Recipe by Ashley Rodriguez, Not Without Salt
Tangy mustard and soft scented leeks create a zippy and sophisticated bath for crisp skinned chicken thighs. While not typical campfire fare, this dish could not be easier to cook over the fire along with a large Dutch oven and hot coals. Be sure to serve plenty of craggy bread for dragging through that unforgettable sauce.
- 6 large chicken thighs
- Sea salt and fresh ground pepper
- 4 tbsp olive oil, divided
- 2 tbsp butter
- 3 bay leaves
- 3 leeks, sliced (white and light green parts - about 4 cups)
- 1/2 cup white wine
- 1 medium shallot, diced (about 1/3 cup)
- 1/2 cup whole grain mustard
- 2 tsp honey
- 1 cup low sodium chicken stock
- 1/4 cup heavy cream
- Fresh parsley or tarragon for serving
- Salt and pepper both sides of the chicken thighs. Melt butter and 1 tablespoon olive in an 8-quart cast iron Dutch oven over low flame and hot coals. You can use a grill grate for stability if desired.
- Add chicken skin-side down and sprinkle generously with salt and pepper. Sear until the skin is deeply browned. Depending on the heat of your coals, this will take around 10 minutes. Set the chicken aside on a nearby platter, or if your Dutch oven is set over a grill rack, then simply place them on the grill.
- Stir in the leeks, shallots, wine, mustard, honey, stock and cream. Add a pinch of salt and pepper. Simmer the sauce to thicken slightly, about 10 minutes, before returning the chicken to the pan then cover the Dutch oven with the lid. Simmer for 20 minutes or until the chicken is cooked through.
- Finish with chopped fresh herbs. Serve with plenty of crusty bread for soaking up the sauce. Or serve alongside rice or polenta.