Braised Chicken and Leeks

My recipes are low carb paleo: fresh,healthy, whole food ingredients with very few starches, no sugars, no vegetable oils. The health of my spouse and myself has improved dramatically eating this way.

Cook's Note: use a relatively wide cooking vessel for the braise. An 11- or 12-inch saute pan with high, straight sides is the best tool for the job, but a large Dutch oven will also work. The increased surface area of these pans means the cooking liquid will come to a boil faster and more of the meat and vegetables will make contact with the hot liquid, which decreases the total cooking time.

1 ½ pounds boneless, skinless chicken thighs

Salt and freshly ground black pepper

4 leeks, dark parts removed, halved and cleaned

Extra-virgin olive oil

1 to 1 ½ cups unsalted or low-sodium chicken broth

1 lemon

1 tablespoon chopped fresh tarragon

On the side: Rice

Directions at ajc.com

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