If you have never tried leeks, you are missing a big treat! Leeks are in the onion family but they have a wonderful sweetness and flavor to them. This chicken I made by chopping the leeks and using it as a coating for the chicken. You will need to take extra care when cooking the thighs as you want to make sure that the leeks stay coated to the chicken. Make sure that you chop them finely so they stay on. To see how I made this, keep reading.
Leek Crusted Chicken
5 skinless boneless chicken thighs
2 medium leeks, washed and chopped
1 cup flour
1 large egg, beaten with a little water
1-2 tbsps. extra virgin olive oil
salt and pepper, to taste
Add the leeks to a medium bowl. Do the same for the egg. Season both sides of the chicken with the salt and pepper. Dredge the chicken in egg mixture, then the flour and finally the leeks, making sure to press the leeks into the chicken so they stay on.
Heat the oil in a large non stick skillet over medium heat. When oil is hot, carefully lay the chicken into the pan and cook for about 5-7 minutes. Do not touch the chicken as you want the leeks to get nice and brown and make a crust. Once there is a crust, carefully turn the chicken over and let brown for about another 5 minutes or until done.