Pot Braised Chicken With Leek Recipe

There’s something incredibly comforting about a braised chicken dish, especially when it’s simmering away with leeks and a hint of thyme—this recipe will have your kitchen smelling like a cozy corner bistro, and let me tell you, the end result is tender, flavorful perfection on a plate.

My cheery chicken dish with Charlotte leeks and garlic is comforting in so many ways. First, it’s a terrific combination of tender chicken pieces seasoned with salt, pepper, and thyme that braises beautifully with fragrant leeks and minced garlic.

As the chicken simmers in a blend of chicken broth, white wine, and fresh herbs, the dish becomes, somehow, both wholesome and rich—a nice balance between something that’s flavorful and something that’s ideal for a nourishing family meal.

Pot Braised Chicken With Leek Recipe Ingredients

• Chicken: High in protein, essential for muscle growth and repair.
• Olive Oil: Rich in healthy monounsaturated fats, supports heart health.
• Leeks: Source of fiber and vitamins; adds mild, sweet flavor.
• Garlic: Contains antioxidants; known for immune-boosting properties.
• Chicken Broth: Deepens flavor; adds a savory base.
• White Wine: Adds acidity and depth; balances richness.
• Lemon Juice: Brightens the dish with zesty freshness.

Pot Braised Chicken With Leek Recipe Ingredient Quantities

• 1 whole chicken (about 3 to 4 pounds), cut into pieces
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 large leeks, white and light green parts only, sliced and thoroughly washed
• 4 cloves garlic, minced
• 1 cup chicken broth
• 1/2 cup dry white wine
• 1 tablespoon fresh thyme leaves
• 1 bay leaf
• 2 tablespoons unsalted butter
• 1 tablespoon lemon juice
• Chopped fresh parsley for garnish

How to Make this Pot Braised Chicken With Leek Recipe

1. Sprinkle salt and pepper on the chicken pieces, making sure to cover both sides.

2. In a large, heavy pot or Dutch oven, warm the olive oil over medium-high heat. Place the chicken pieces, skin-side down, into the pot and brown in batches until golden and crisp, about 5 minutes per side. Remove and set aside.

3. In the same pot, decrease the temperature to medium and add the leeks that have been sliced. Sauté them until they are soft, about 5 minutes, stirring now and then.

4. Add to the leeks the minced garlic and cook for another minute until it is fragrant.

5. Add the chicken broth and white wine, and scrape up any browned bits from the bottom of the pot.

6. Add the fresh thyme leaves and bay leaf.

7. Return the chicken pieces to the pot, placing them carefully amongst the leeks. Bring the liquid to a gentle simmer.

8. Put a lid on the pot and turn the heat down to low. Let the chicken gently braise for 30 to 40 minutes, or until it is cooked all the way through and tender.

9. When the chicken is finished, take it off to a serving dish and throw out the bay leaf. Blend the butter and lemon juice with the sauce, then taste and see if you want to add more salt and pepper.

10. Present the chicken with the leeks and sauce poured over the top. For a garnish, use parsley that has been chopped fresh.

Pot Braised Chicken With Leek Recipe Equipment Needed

1. Chef’s knife
2. Cutting board
3. Measuring spoons
4. Measuring cups
5. Large, heavy pot or Dutch oven with lid
6. Tongs
7. Wooden spoon or spatula
8. Serving dish

FAQ

• Can I use boneless chicken for this recipe?You can, of course, use chicken thighs or breasts that are not on the bone. Just remember that they may take a different amount of time to cook.
• What can I substitute for dry white wine?An equal amount of chicken broth or, for a sweeter touch, apple juice, can be used as a substitute.
• How do I clean the leeks properly?Cut the leeks, then wash them well in a bowl of water to dislodge any dirt or grit lodged between the layers.
• Can I make this dish ahead of time?Indeed, you can prepare this dish the day before. Store it in the fridge, and then gently reheat it before serving.
• Is there a non-alcoholic version?You can, indeed, replace the wine with extra chicken broth for a nonalcoholic version.
• What is the best side dish to serve with this chicken?Creamy mashed potatoes or a fresh green salad are excellent side dishes for this recipe.
• How long will leftovers last in the fridge?You can keep leftover food in an airtight container in the fridge for up to three days.

Pot Braised Chicken With Leek Recipe Substitutions and Variations

Canola oil or grapeseed oil can be used to substitute for olive oil.
Leeks can be substituted with onions or shallots.
Substitute with even more chicken broth. Use chicken broth as your base. Then, add a thin layer of white grape juice.

Add a splash of vinegar to give it some zip. Or, mix in a similar amount of lightly flavored pickle brine, and you’ll be just fine.
Fresh thyme leaves; Substitute with dried thyme; (use about one-third of the amount).
Lemon juice: Replace with white wine vinegar.

Pro Tips

1. Leek Preparation Ensure the leeks are thoroughly washed, as they can hold a lot of grit and dirt between their layers. A helpful method is to slice them first, then soak them in a bowl of cold water, allowing any dirt to settle at the bottom before draining.

2. Enhance Browning For better browning, make sure the chicken is at room temperature and pat it dry with paper towels before seasoning it with salt and pepper. This ensures a crisp, golden skin when sautéed.

3. Deglazing Tips When adding the chicken broth and white wine, scrape the bottom of the pot to release all the browned bits stuck to the bottom. These bits, known as fond, greatly enhance the flavor of the dish.

4. Herb Infusion For a more pronounced thyme flavor, try gently rubbing the fresh thyme leaves between your fingers before adding them to the pot. This releases more of their essential oils.

5. Make Ahead Option This dish tastes even better the next day as the flavors continue to meld. Consider making it a day in advance, then reheating gently over low heat. Just add a splash of broth or water if the sauce is too thick upon reheating.