Braised Chicken with Leeks and Tomatoes

Preheat oven to 400ºF. Pat the chicken dry and season all over. Trim the leeks and remove any tough outer leaves. Cut in half lengthwise and thoroughly wash. Cut the leeks crosswise into 1” half moon slices. Peel and mince the garlic. Roughly chop the parsley and set aside.

In a bowl, combine the tomatoes, garlic, and leeks and drizzle 2 teaspoons extra virgin olive oil on them and season with salt and pepper.

Heat 1 tablespoon cooking oil in a large oven proof braising pot or wide sauté pan over medium high. Add the chicken, skin side down, and cook for 5 minutes until the skin is crispy and browned. Flip and cook an additional 2-3 minutes. Remove and transfer to a plate. Drain off all but 1 tablespoon of fat in the pot.

Add the bowl of tomatoes, leeks, and garlic to the chicken fat and cook for 5 minutes over medium heat until they begin to soften. Turn the heat to high and cook an additional minute or two. Pour in the stock and scrape up any browned bits stuck to the bottom. Bring to a boil for 5 minutes until reduced slightly.

Nestle the chicken into the pot and transfer to the oven for 30-35 minutes or until an instant read thermometer reaches 165°F.

In a medium pot, heat the 2 teaspoons extra virgin olive oil. Add the pearl couscous and cook, stirring often, for 3-4 minutes or until the couscous turns deep golden brown. Add the water and bring to a boil. Reduce heat and cover. Cook for 10-12 minutes or until all the liquid is absorbed and the couscous is tender. Season with salt and pepper and stir in the chopped parsley. Keep warm.

Divide the cooked pearl couscous between plates. Ladle broth with leeks and tomatoes over the couscous and serve with a chicken leg on top. Enjoy!