Nutrition balance score
Good
Glycemic Index
37
Low
Glycemic Load
6
Low
Nutrition per serving
Calories501.2 kcal (25%)
Total Fat32 g (46%)
Carbs17.6 g (7%)
Sugars7.1 g (8%)
Protein27 g (54%)
Sodium890 mg (44%)
Fiber3.1 g (11%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings

3leeks
medium

1 bunchtarragon
or mint

3 tablespoonsunsalted butter
cold

4chicken legs
large, bone-in, skin-on, or 6 bone-in, skin-on thighs

1 heaping tablespoonfennel seeds

Kosher salt

black pepper
freshly ground

1 teaspoonred pepper flakes

Extra-virgin olive oil

5 tablespoonswhite miso paste

1 cupsake
dry vermouth, or white wine
Instructions
Step 1
Position racks in the lower and upper thirds of the oven. Preheat the oven to 375°F.
Step 2
• In a mortar and pestle or spice grinder, place 1 heaping tablespoon fennel seeds.
Step 3
Grind until finely ground. (You can finely chop the fennel seeds instead!) Add to a small bowl, along with 1 tablespoon salt, 1 teaspoon freshly ground black pepper, and 1 teaspoon red pepper flakes. Mix to combine.
Step 4
• Place 4 large bone-in, skin-on chicken legs on a small rimmed baking sheet or plate and season with the fennel spice blend, being sure to sprinkle thoroughly underneath the skin (between the skin and the flesh) as well.
Step 5
Reserve a teaspoon or two of the spice blend for seasoning later. Ideally, season your chicken at least 1 hour and up to a day in advance.
Step 6
• Trim the hairy ends of 3 medium leeks, halve the leeks lengthwise, and then cut the halves into 3-inch pieces. If they are super dirty, submerge them in cold water and rinse, taking care to leave the layers intact if possible. Drain well.
Step 7
In a large Dutch oven, position the chicken legs in an even layer, skin-side down, over medium heat.
Step 8
Let the chicken skin render its fat, rotating the pot 180 degrees halfway through to encourage even cooking, until the chicken pieces release easily and the skin is deeply golden and super crisp, 16 to 20 minutes! Transfer to baking sheet
Step 9
You should have a good amount of fat left over in the pot, but every chicken is different, so if the pot seems dry add more oil
Step 10
• Raise the heat to medium-high and add the leeks, cut-side down. Season with the reserved spice blend. Cook until the leeks are deeply caramelized, 5 to 7 minutes.
Step 11
While the leeks caramelize, place 5 tablespoons miso paste in a medium bowl. Slowly whisk in 1 cup sake until smooth and homogeneous. Then whisk in 1 cup water.
Step 12
• Once the leeks are caramelized, add the sake-miso mixture to the pot, along with a couple tarragon sprigs. Bring the liquid to a simmer over medium heat.
Step 13
• Dot the leeks with 3 tablespoons cold unsalted butter.
Step 14
• Nestle the chicken back in. Transfer the pot to the oven, uncovered. Braise until the chicken and leeks are tender, and the sauce has reduced but is still brothy, 40 to 50 minutes. Discard the tarragon sprigs.
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