BRAISED CHICKEN THIGHS WITH LEEKS POTATOES AND CARROTS

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lower in calories, while water + bouillon is a cost-effective substitute.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Non-alcoholic wine offers a similar flavor profile without alcohol, while chicken broth adds depth without extra cost.

Cut off the green tops of the leeks and discard or save for soup.

Cut off the bottoms to the root end of the leeks.

Slice the leeks lengthwise and then crosswise into half moons.

Place the sliced leeks in a bowl and cover with water, swishing them around to remove dirt.

Cut the baby potatoes in half.

Cut the baby carrots in half lengthwise.

Season the chicken thighs with salt, pepper, and dried herb mix on both sides.

Pour canola oil into a skillet and heat it up.

Add the chicken thighs skin side down to the hot skillet to brown the skin.

Remove the leeks from the water, shake off excess water, and dry them with a kitchen towel.

Flip the chicken thighs and cook on the other side for about 5 to 8 minutes.

Remove the chicken from the pan and set aside.

Leave one tablespoon of pan drippings in the skillet and scrape up the brown bits.

Add the leeks to the pan and stir them around.

Add the carrots to the pan and stir those around as well, seasoning them.

Add chicken stock to the pan and season with basil, tarragon, freeze-dried chives, and nutmeg.

Add flour to the pan and stir until well incorporated with the vegetables.

Add the halved potatoes to the pan and stir to coat with seasoning.

Arrange the potatoes around the edge of the skillet and place the chicken thighs skin side up in the center.

Add any juices from the chicken plate back into the skillet.

Cover the skillet and cook on medium low for 40 to 45 minutes until chicken is done and veggies are tender.

Remove the chicken from the pan and set aside.

Stir the vegetables before removing them from the pan.

Serve the chicken with the leek sauce poured over top.

Cooking Techniques

Equipment Needed

Spice Level: