Happy 2022! This year we are gonna be our already fabulous selves but with slight improvements. So you know what that means. Lots more easy and delicious recipes to love. This One pot Chicken and Leeks Dinner is just that! It’s easy, comes together in no time and it is hella delicious.
I’ve been on this leeks kick recently. My local co-op had them on sale and I picked up a bunch. So I have been having a lot of fun with them. This chicken and leeks dinner came together on the fly! I was cleaning out the fridge and had leeks leftover and I just went with it. Of course I am known for my chicken recipes and this is no different. It’s gonna be on repeat on your dinner tables!
HOW TO PREP FOR YOUR CHICKEN AND LEEKS DINNER:
I highly recommend you mise en place before you start cooking. Mise en place is a fancy French culinary phrase that means to “put in place” or “gather”. You want to gather and prep all your ingredients before you start to cook. This dish comes together pretty quickly and you don’t want to be chopping and slicing while you’re cooking. It’ll confuse you and you’ll probably end up burning something. So I always recommend prepping all your ingredients so cooking is easier and more enjoyable.
To help you with the prepping process, I’m going to walk you through cleaning the leeks! The Leeks are the star of the show and they tend to hold a lot of dirt so you want to make sure you clean them well!
- First you want to 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.
Once you’re gone cleaning the leeks, the rest of your prep work is pretty simple. Chop the shallot, garlic and tomatoes. Then clean and season the chicken thighs. And lastly, measure out the liquids and seasoning and set those aside. You are ready to cook! And before you know it you’ll be enjoying a fantastic meal.
For more easy one pot dinners, CLICK HERE.
Let’s Get Cooking
Let’s Get Cooking
Easy Chicken and Leeks Dinner
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.
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.
Prep Time:10 mins
Cook Time:35 mins
Total Time:45 mins
Yields:4 Serves
1X
2X
3X
Ingredients
-
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.
Loved this recipe! I don’t cook with Leeks often and this recipe has inspired me to. The dish magically tastes creamy (despite the lack of dairy!), flavorful, and so filling. Can’t wait for leftovers.
Thank you! I am so happy you decided to get out of your comfort zone a bit. Leeks are so underrated. So happy you enjoyed this.