Braised Chicken Thighs with Leeks, Carrots & Daikon

A lighter braise — the daikon soaks up the sauce

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4–6 chicken thighs · salt & pepper · olive oil
2 leeks · 3 carrots · ½ daikon, chunked · 4 garlic cloves
½ cup white wine · 2 cups stock · lemon · thyme · bay

What you need

4–6 chicken thighs · salt & pepper · olive oil

2 leeks · 3 carrots · ½ daikon, chunked · 4 garlic cloves

½ cup white wine · 2 cups stock · lemon · thyme · bay

Sear the thighs. Brown them well in olive oil; set aside.
Soften the roots. Leeks, carrots, daikon, and garlic in the drippings until they take a little color.
Braise. Deglaze with the wine, add the stock and herbs, nestle the thighs back in, and simmer covered 30–40 min until the chicken is tender and the daikon is soft and sweet.
Finish. Brighten with lemon; serve over orzo, rice, or with flatbread.

Steps — tap one to keep your place

1. Sear the thighs. Brown them well in olive oil; set aside.

2. Soften the roots. Leeks, carrots, daikon, and garlic in the drippings until they take a little color.

3. Braise. Deglaze with the wine, add the stock and herbs, nestle the thighs back in, and simmer covered 30–40 min until the chicken is tender and the daikon is soft and sweet.

4. Finish. Brighten with lemon; serve over orzo, rice, or with flatbread.

No alcohol? swap the wine or beer for the same amount of stock, with a splash of vinegar or lemon for the brightness. Low salt — salt at the end and taste as you go; broth, cheese, and canned goods already bring salt.