Braised chicken with leeks, artichokes, and spring herbs is light dish, almost delicate — kind of like spring itself. Serve it on top of, or alongside, rice, couscous, noodles, orzo, or polenta. 🥘
1 large or 2 medium leeks, white and green sections cut lengthwise into quarters, washed and then cut into 1 ½ inch pieces2 ½ tablespoons chopped fresh tarragon, or 1 teaspoon dried6 ounces bottled artichoke hearts marinated in oil , about 1 cup, drainedPlace the flour on a plate and season liberally with salt and pepper. Dredge the chicken in the seasoned flour on both sides.
In a large skillet, heat 1 tablespoon of the oil over moderately high heat. Brown the chicken on both sides, about 2 to 3 minutes per side. Remove from the skillet to a plate and set aside. In the same skillet reduce the heat to low and add the remaining ½ tablespoon of oil. Add the leeks and garlic and cook, gently stirring for 5 minutes. Add half of all the herbs: the parsley, chives, tarragon and thyme, and season with salt and pepper. Cook for 2 minutes. Add the chicken back to the skillet, burying it into the leek mixture. Raise the heat to high and add the chicken stock and bring to a boil. Reduce to low, cover the skillet, and cook for 10 minutes.
Place a wok or large heavy skillet over high heat. Add 1 tablespoon of the oil and let it get hot—about 30 seconds. Using a slotted spoon, drain the chicken from the marinade and add to the hot oil. Do not stir. Cook for 2 minutes. Carefully flip the chicken over and again do not stir, but let it cook undisturbed for 2 minutes. Using a slotted spoon remove the chicken from the pan and place on a plate.
Add the remaining oil to the pan and let heat for 30 seconds. Add the remaining ginger, bok choy and scallions and cook, undisturbed, for 3 minutes. Add the reserved chicken and the marinade from the bowl and stir the mixture together. Cook for 3 to 5 minutes, or until the bok choy is just tender and the chicken is cooked through. Add the peanuts and cook for 30 seconds. Serve piping hot with rice on the side, if you like.
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