Braised Chicken 'n Leeks

Braised chicken and leeks via Print (Em) Shop

Welcome to day 23 of Blogmas! We only have one more day of Blogmas left + I am kind of sad about it. We have plenty of fun things planned for 2015, but it was fun to collaborate + create all of this fun content for you!

For today I wanted to share a winter dish that is buttery, savory and rich. Basically the trifecta of winter eats in my opinion. Chicken + leek is a great combination + here it tastes kind of like a chicken pot pie sans the crust. It is best with something to soak up the gravy, so rice or quinoa is the way to go.

I made this dish the other day (basically like a super early Christmas Eve pre-game), served with green beans, quinoa + buttermilk biscuits. Out of control! Hopefully you can get this one in before you attempt use your new 2015 gym membership.

Braised chicken and leeks via Print (Em) Shop
Braised chicken and leeks via Print (Em) Shop
Braised chicken and leeks via Print (Em) Shop

Braised Chicken 'n Leeks

  • 4 lbs. chicken thighs, bone in and skin on
  • All-purpose flour
  • 1/2 teaspoon dried oregano
  • Salt + Pepper
  • 4 tablespoon butter
  • 1 lb. leeks, frozen or fresh + chopped
  • 3 garlic cloves, sliced
  • 1 cup white wine
  • 2 cups chicken stock
  • 1/2 teaspoon grainy mustard
  • 1 teaspoon red wine vinegar
  • Parsley, to taste
  1. Heat a few tablespoons of oil in a stockpot.
  2. Combine all-purpose flour (no exact measurement but ~1 cup) with the dried oregano + salt and pepper to taste. Coat 
  3. Add 1 tablespoon of butter into the heated oil. Brown the chicken thighs on medium heat. You may have to do this step in two batches, adding another tablespoon of butter between batches! Cook each chicken thigh 6-7 minutes on side + 8-10 minutes on the other side. Set this aside + do not wash out the pot.
  4. Add the leeks + sliced garlic cloves. There will be some liquid in the pot as the leeks defrost, so keep staring until that water comes to a boil + the garlic is fragrant.
  5. Add 1 cup of white wine + bring to a boil. Add the chicken stock. Add the chicken back into the stockpot, including any drippings.
  6. Braise the chicken in it's liquid for ~50 minutes, 20 minutes covered + 30 minutes uncovered. Add water to thin the sauce if desired. 
  7. To finish, stir in the grainy mustard + red wine vinegar. Serve with plenty of fresh parsley.