Rather than an elaborate prep with a sauce, etc. that I often dive into, I wanted to make a simple, throw-in-the-oven recipe that also tasted good.
6-8 organic boneless, skinless chicken thighs (or chicken breasts if that’s your preference; too dry for my taste)
1 leek, chopped and rinsed thoroughly (leeks can have sand/grit deep within the plant, so rinse after slicing)
2-3 shallots, chopped
Extra Virgin Olive oil
1 teaspoon Italian seasoning
Sea salt and fresh cracked black pepper
4-5 tablespoons butter(don’t be shy with the butter – it will make the dish taste super yummy; and besides, fat is good for you)
1 tablespoon Dijon mustard
1 tablespoon Dry Sherry (optional)
- Preheat oven to 350
- Pour olive oil in 9 x 9 baking dish
- Place chicken thighs in baking dish
- Season with sea salt and fresh cracked black pepper
- Top chicken with chopped leeks and shallots
- Melt butter in small saucepan; add Dijon mustard, Italian seasoning and optional sherry
- Pour butter/seasoning mixture over chicken
- Bake uncovered for 40 minutes
