- 2 lbs bone-in, skinless chicken pieces (split breasts cut in half, drumsticks, and/or thighs), trimmed
- 2 lbs potatos, parsnips, or carrots (or a mix), cut into 1.5″ pieces
- 2 large leeks, white and light green parts only, halved lengthwise, sliced thin, and rinsed thoroughly
- ¼ tsp saffron threads
- 2 medium garlic cloves, minced
- 1 Tbsp unbleached all-purpose flour
- 2 cups low-sodium chicken broth
- ½ cup white wine
- ½ teaspoon dried thyme
- 2 bay leaves
- 2 tsp fresh lemon juice from 1 lemon
- ¼ cup minced fresh parsley leaves
1. Heat 2 Tbsp olive oil over medium heat in a large pot. Add the leeks, saffron, and ¼ teaspoon salt to the pot and cook, stirring occasionally, until the leeks are softened, 5 to 7 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the flour and cook for 1 minute. Whisk in the broth, wine, thyme, and bay leaves, scraping up any browned bits.
3. Nestle the chicken and veggies, into the pot and bring to a simmer. Cover, turn the heat to medium-low, and simmer until the chicken is fully cooked and tender, about 20 minutes for the breasts (160 to 165 degrees on an instant-read thermometer), or 1 hour for the thighs and drumsticks (170 to 175 degrees on an instant-read thermometer). (If using both types of chicken, simmer the thighs and drumsticks for 40 minutes before adding the breasts.)
4. Transfer the chicken to a serving dish. Remove and discard the bay leaves. Return sauce to a simmer until the sauce has thickened slightly, 4 to 6 minutes. Off the heat, stir in the lemon juice and season with salt and pepper to taste. Pour the sauce over the chicken, sprinkle with the parsley, and serve.
Yield: 16 small bars, as shown, or 8 large ones; recipe can be doubled and baked in a 9×13-inch baking pan, where they will come out a little thicker
- 1 cup (80 grams) rolled oats
- ¾ cup (95 grams) plus up to 2 tablespoons (15 grams) extra all-purpose flour
- ½ cup (95 grams) light brown sugar
- Heaped ¼ teaspoon table salt
- 6 tablespoons (85 grams) unsalted butter, melted
- 1 teaspoon cornstarch
- 1 tablespoon (15 ml) lemon juice
- 1 tablespoon (15 grams) granulated sugar, divided
- 1 cup (125 grams) small-diced rhubarb (from about 1 ½ medium stalks)
- 1 cup (155 grams) small-diced strawberries
- Powdered sugar, for decoration, if desired
Heat oven to 375 degrees F. For easy removal, line bottom and two sides of 8-by-8-inch square baking pan with parchment paper.
Mix oats, ¾ cup flour, brown sugar and salt in a medium bowl. Pour melted butter over, and stir until clumps form. If the clumps feel soft or look overly damp, add the remaining 2 tablespoons flour.
Set aside ½ cup of the crumble mixture. Press the rest of the crumb mixture evenly in the bottom of the pan.
Toss fruit with cornstarch and lemon juice. Spread half the fruit over the crust. Sprinkle it evenly with ½ tablespoon of granulated sugar. Spread remaining fruit over this, and top with second ½ tablespoon sugar. Scatter reserved crumbs over fruit and bake bars for 30 to 40 minutes (firmer fruits will take longer), until fruit is bubbly and crisp portion is golden and fragrant.
Cut into squares and sprinkle with powdered sugar before serving. Store leftovers in fridge.