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Braised Chicken and Leeks Recipe

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4.4 from 67 reviews

This Braised Chicken and Leeks recipe features tender bone-in, skin-on chicken thighs cooked in a flavorful blend of butter, leeks, garlic, and lemon. The chicken is first seared to achieve crispy skin and then finished in the oven with a rich chicken stock sauce that is beautifully enhanced by roasted lemons and fresh herbs. A comforting and elegant dish perfect for serving over rice, mashed potatoes, or alongside crusty bread.

Ingredients

Chicken and Seasoning

  • 6-8 pieces bone-in, skin-on chicken thighs
  • Salt, to taste
  • Black pepper, to taste
  • Olive oil, for cooking

Vegetables and Aromatics

  • 2 leeks, cleaned and thinly sliced into half-moons
  • 1 head garlic, cloves peeled and kept whole
  • 2 lemons, halved

Liquids and Fats

  • 4 tablespoons butter (divided)
  • 1 ½ cups chicken stock
  • Fresh herbs (any kind), optional, for serving

Instructions

  1. Preheat and Prep Leeks: Preheat your oven to 400°F (200°C) and set a large skillet or braiser on medium heat on the stovetop. Meanwhile, prepare the leeks by trimming off any tough outer leaves, slicing them lengthwise, and then thinly slicing into half-moon shapes. Place them in a bowl of water, swish gently to remove dirt and grit, then drain carefully and dry on a clean towel.
  2. Sear the Chicken: When the pan is hot, add a drizzle of olive oil and 2 tablespoons of butter. Liberally season the chicken thighs with salt and pepper, then add them cut-side down to the pan. Cook undisturbed for 8-9 minutes until the skin is deeply browned and crispy. Flip the chicken and cook for another 5 minutes. Remove the chicken from the pan and set aside on a plate.
  3. Sauté Leeks and Garlic: Add the sliced leeks and whole garlic cloves to the pan with the chicken drippings. Stir and cook for about 2 minutes to soften and release their flavors.
  4. Deglaze and Add Chicken Stock: Pour in the chicken stock, stirring to lift any browned bits from the bottom of the pan, incorporating them into the sauce.
  5. Combine and Roast: Return the chicken thighs to the pan skin-side up. Nestle the lemon halves cut-side up among the chicken pieces. Transfer the skillet or braiser to the preheated oven and roast uncovered for about 30 minutes, or until the sauce has slightly reduced and the lemons have developed a light brown char.
  6. Finish the Sauce and Serve: Remove the pan from the oven. Squeeze some lemon juice into the sauce, adjust salt to taste, and swirl in the remaining 2 tablespoons of butter for richness. Sprinkle with freshly chopped herbs if desired. Serve the braised chicken and leeks over rice, mashed potatoes, or accompanied with crusty bread. Enjoy!

Notes

  • Make sure to clean the leeks thoroughly to remove all grit for the best texture.
  • Using bone-in, skin-on chicken thighs ensures moist meat and crispy skin.
  • You can customize the fresh herbs according to your preference; thyme, parsley, or rosemary work wonderfully.
  • If you prefer a thicker sauce, you can simmer it a little longer before adding the butter at the end.
  • Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop.

Find it online: https://recipethrive.com/braised-chicken-and-leeks-recipe/