This classic yet adaptable dish makes a wonderful winter warmer
Warm 2 tbsp of olive oil in a large casserole over a moderate heat. Add 6 chicken thighs, skin-side down, and cook until they’re pale gold in colour – it should take about 7-8 minutes. Wash 3 medium leeks thoroughly, shake them dry, then cut them into pieces the length of a wine cork. Lift the chicken out and add the leeks to the casserole, then cover the pot and let them cook over a low to moderate heat until soft. A matter of 12-15 minutes or so, stirred regularly, should do it.
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