6 large chicken thighs
2 capsules of saffron
2 tbsp olive oil
4 tbsp butter
1 large fresh, green garlic with about 1 inch of leaves, chopped
2 medium leeks, white and green, sliced
2 onions, halved and sliced
3/4 lb mushrooms, sliced
2 long, green chillies for babies, sliced
1 tbsp red peppercorns
2 bay leaves
3 tbsp white vinegar
Sprinkle the chicken thighs with the saffron, then, in an Emile Henry tajine or stove top to oven casserole, brown them in the olive oil and 2 tablespoons of the butter. Remove and set aside.
Add the remaining 2 tbsp of butter to the tajine and the garlic, leeks and onions. Cook with cover on for 15 minutes on a low flame. Cover off, add the mushrooms and chillies, stir frying until the mushrooms release their water.
Stir in the peppercorns, bay leaves and vinegar. Stir in the chicken thighs, then turn the thighs skin side up and roast in an 400 F oven for 20 minutes with top on. Take off the top and continue to roast an additional 10 minutes.