5-6 chicken thighs, bone in
1 medium leek, washed and cut into ½ pieces (white and light green parts)
NOTE: Peel apart layers of leeks and wash thoroughly as leeks tend to have a lot of grit.
1 cup favorite red wine or favorite alcohol (I used Jim Bean Spiced Cinnamon Whiskey)
1 cup stock (vegetable or chicken)
2 tbsp butter
Wash chicken thighs, wipe with a paper towel. Generously sprinkle Tastic over both sides of chicken thighs. Set in fridge for 30 minutes or overnight and allow to air dry a bit.
Preheat oven to 375.
In a large nonstick skillet add 2 tablespoons of oil and heat over medium high heat. Add chicken (skin side down first) one piece at a time. Be careful not to just drop in chicken, the pan is hot and oil can pop.
Sear on skin side for 3-4 minutes, occasionally pressing back of chicken to ensure skin is in full contact with pan. Once skin as crisped, flip and sear for 2 minutes more. Transfer to foiled baking sheet and place in over 30-35 minutes. When knife inserted in chicken and juices run clear, the chicken is done.
In the skillet you cooked the kitchen in turn back on heat to medium high. Add leeks and sauté 3-4 minutes until tender.
Add in alcohol of choice and reduce by half. When reduced, add in stock and reduce by half again.
Turn heat to low and add in butter and stir until melted.
Transfer chicken to serving tray and pour leek sauce over the top. Serve!