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Easy Chicken and Leeks Dinner


Description

Quick and easy one-pot dinner that’s ready in no time. Chicken thighs seared and then braised in a rich and cozy sauce. Serve with rice, potatoes, or cauliflower rice.


Ingredients

Scale

4 bone-in, skin-on chicken thighs

salt and pepper

1/2 tsp smoked paprika

1 tbsp avocado oil

2 leeks

1 shallot, sliced

2 cloves garlic, minced

2 Roma tomatoes, diced

1/2 cup white wine

1 cup chicken broth

1/2 tsp old bay seasoning (I use NEW BAE from primal palate)

The greens of 1 scallion to garnish


Instructions

Preheat oven to 425°F. 

Now clean the leeks. Trim the roots of the leeks and cut off the dark green tops (you can freeze/save this part for stocks). Now, cut each leek in half, lengthwise, and then slice each half into thin slices. Place the leek slices in a colander and give them a good rinse. Now place the leeks into a large bowl and cover with water. Use your hands to separate the leeks and dislodge any dirt or sand that may still be stuck on them. Scoop the leeks out of the water and put them into another bowl for later.

To begin, pat the chicken thighs dry, season with salt, pepper, and paprika, and set it aside.

Now, in a large, oven-safe skillet, heat the avocado oil over medium-high heat. Place the chicken thighs in the pan, skin side down, and sear for 5 minutes. Flip the chicken and continue to sear for 2 minutes. Remove the chicken from the pan and set it aside. 

In the same pan, add the leeks, shallot, garlic, and stir to combine. Sauté the vegetables for about 3 minutes and season with a couple of pinches of salt and pepper. Now add the tomatoes to the pan and stir to combine. Continue to sauté until the tomatoes and leeks have softened, about 5 minutes. 

Now add the wine to deglaze the pan, making sure to scrape up all the delicious brown bits from the bottom of the pan. Simmer until the wine is just about dried up. Now, pour the broth and old bay seasoning into the pan and stir. Return the chicken to the pan and transfer the pan to the oven. Let the chicken cook for 20 minutes. 

Remove the pan from the oven and garnish with the scallions. Let the chicken sit for a few minutes and serve the chicken with rice (I like cauliflower rice for a lower carb option) or potatoes. 

 

  • Prep Time: 10 mins
  • Cook Time: 35 mins

Keywords: one pot chicken dinner, chicken and leeks

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