Braised Chicken Ginger-Coconut Chicken with Leeks and Tarragon

Preheat oven to 350ºF, and place a rack in the center position.

Heat olive oil in a large Dutch oven or lidded saucepan over medium-high heat. Sprinkle chicken pieces with salt and pepper. When oil is shimmering, add chicken, skin-side down, and sear, without moving, until the pieces pull away easily from the bottom of the pan, 5 to 7 minutes.

Flip the chicken and cook 2 minutes more. If your pot is crowded, remove the chicken to plate (this was necessary for me), and then add leeks, garlic, ginger, lemon zest, 1 teaspoon of salt and 1/2 teaspoon pepper, stirring to incorporate. Cook for 3 minutes, then add broth, coconut milk, and tarragon. Return the chicken to the pot if you removed it and bring to a simmer.

Cover the pot, slide it into the oven, and bake until cooked through or a thermometer inserted into the thickest part of the chicken reads 165ºF, about 30–40 minutes.

Serve hot sprinkled with scallions, some extra tarragon and lemon wedges.