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Hey there, friends!
Are you in the mood for a cozy and comforting dish? I’ve got something special for you today.
Let me introduce my delicious chicken and leeks recipe.
It’s packed with flavor and so easy to whip up.
Perfect for a weeknight dinner or a nice weekend meal.
Trust me, your taste buds will thank you! Let’s dive in!
| Preparation Time | 15-20 minutes |
| Cooking Time | 40-50 minutes |
| Total Time | 55-70 minutes |
| Level of Difficulty | Medium |
Ingredients
- 4 tablespoons butter
- Olive oil, plus salt and pepper to taste
- 6-8 bone-in, skin-on chicken thighs
- 2 leeks (prepped as per instructions)
- 1 head garlic (cloves peeled and left whole)
- 2 lemons (cut in half)
- 1 1/2 cups chicken broth
- Fresh herbs (optional, for serving)
Step 1: Preheat and Prep Leeks
Preheat your oven to 400°F and a large skillet or braiser to medium heat.
While they’re preheating, prep the leeks.
Remove any tough outer stems and leaves, then cut the leeks in half lengthwise.
Thinly slice them into half-moon shapes and transfer them to a bowl filled with water.
Swish the leeks around and let them sit for a few minutes, allowing any grit or sand to sink to the bottom.
Carefully remove the leeks without disturbing the dirt, then let them dry on a clean kitchen towel.
Step 2: Cook the Chicken
Once the pan is hot, add a drizzle of olive oil and two tablespoons of butter.
Meanwhile, sprinkle the chicken thighs very liberally with salt and pepper.
Place the chicken thighs in the pan, skin side down, and cook undisturbed for 8-9 minutes until the skin is brown and crispy.
Flip the chicken and cook for another 5 minutes on the other side, then remove them to a plate.
Step 3: Prepare the Sauce
Add the prepped leeks and garlic cloves to the chicken drippings in the pan.
Stir for two minutes, then pour in the chicken stock.
Stir to release any bits of chicken from the bottom of the skillet.
Next, add the chicken pieces back to the skillet, skin-side up.
Place lemon halves, cut side up, in the sauce between the chicken pieces.
Step 4: Roast the Dish
Move the skillet with the chicken, leeks, and lemon sauce into the preheated oven.
Roast uncovered for about 30 minutes until the sauce has reduced slightly and the lemons have browned.
Remove the skillet from the oven.
Squeeze some of the roasted lemon juice into the sauce, then taste and adjust seasoning with a few pinches of salt if necessary.
Step 5: Finish and Serve
Swirl in the remaining butter into the sauce.
Sprinkle the dish with any fresh chopped herbs you prefer.
Serve the chicken and sauce over rice, mashed potatoes, or with crusty bread.
Enjoy!
