Truffled Chicken Legs With Braised and Charred Leeks | Oregonian Recipes

Ingredients

• 4 chicken leg-thigh quarters, skin on
• 2 tablespoons butter, softened to room temperature
• Salt and freshly ground black pepper, to taste
• 1 ounce black truffles
• Canola or grapeseed oil
• 4 medium leeks, trimmed, carefully rinsed, halved lengthwise (divided)
• 1/2 cup red wine
• 1 quart chicken broth
• 8 sprigs fresh thyme
• 2 bay leaves
• 2 lemons, halved
• 4 tablespoons parsley leaves, chopped