Usually, when I come across a recipe that involves leeks, it only wants the white part. Or the green part. Or part of the white part and part of the green part. And you usually wind up buying them in a bunch of three and you end up having too darned many left. You’re not going to let them go bad. Heck, you paid for them. But there are so few recipes that call for leeks over onions or scallions.
I came up with a recipe that will use ALL that you have left over, is easy to make, and could be a family favorite:
Coarsely chop whatever remaining leeks you have, white AND green parts. Wash thoroughly. (It’s one of the dirtiest vegetables sold.) Rinse a full container of grape or cherry tomatoes. Slice them in half. (A bit tedious but it will reveal and elicit a wonderful juice.) Line the bottom of a 9 X 12 baking dish with the chopped leeks. Spread the halved tomatoes on top. Wash and pat dry six chicken thighs. Place on top of leek and tomato. Sprinkle with salt and pepper. Put a healthy dollup of generic store-brand tomato sauce on top of each thigh. (Do not use sauce flavored with meat or mushrooms.) Bake uncovered for one and a half hours at 375 degrees.
Thighs tend to do better on slow coooking and are meatier. I remove the skins for a healthier version. Most of the leeks will cook down but yield their generous flavor. The tomatoes may be “mushy” but there is further tomato flavor. This can be served over pasta. And it reheats wonderfully as a leftover.