chicken and Leeks
2 tablespoons plus 2 tablespoons Butter Flavor
or Unflavored Olive Oil
3 celery stalks, diced
3 cloves garlic, minced
1/4 teaspoon cayenne pepper
1 cup chicken broth
3 lbs. skinless chicken thighs, bone-in or boneless
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons fresh parsley, chopped
Cut off the bottoms and the dark green parts of the leeks. Slice the leeks longwise in half, and then cut in 1/4-inch half-rounds. Place in a collander and rinse well. Drain.
In a Dutch oven, heat 2 tablespoons oil and add the leeks, celery and garlic. Cook on medium low heat, stirring, for about 3 minutes or until the leeks are translucent. Add the cayenne and mix.
Nestle the chicken thighs in the leeks, top side down, and sprinkle with the salt and pepper. Add the broth. Cover and cook on low heat for 35-45 minutes, turning the chicken over halfway through. Add a little more broth or water if the mixture is dry. The chicken is done when the temperature reaches 165 degrees.
Transfer the chicken and leeks to a serving platter. Combine the remaining olive oil with the parsley and drizzle on top. Serve.