Six raw chicken thighs, rinsed and patted dry. It was a sunny evening.
Heating bacon rind in the pan, so that some fat melts off, for initial lubrication.
After searing the skin and non-skin sides for a few minutes each. The pan is then moved to the smallest burner, and the heat turned down to the minimum.
After cooking for 45 minutes or more at the low temperature. Plenty of juices have come out of the chicken, which now looks paler for same reason.
The chicken has been removed from the pan. It is in a dish that is also covering the small pan in which leeks are cooking. The chicken pan is moved back to the larger burner and heated to reduce the juices. The half lemon was rubbed on the pan to de-glaze. The juice of the other half has been poured in.
After the juices have reduced and thickened, the chicken is returned to the pan for a few minutes and rolled around in the sauce.
On the plate with leeks and chard. The leeks were cooked in butter, water and caraway seeds.
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