I had a bunch of leeks in the fridge that were earmarked for another recipe that just didn’t work out. I wasn’t sure what to do with the leftover leeks so I threw them into the pan and just started winging it and came up with this delicious Braised Chicken and Leeks recipe.
I can’t believe how well it turned out. The leeks are buttery and the chicken is moist and juicy. I love braising chicken. It’s easy to do, and it’s hard to overcook the chicken when it’s completely surrounded in liquid. Also cooking everything in one pan makes cleanup so easy!
Leeks are stubborn to clean, unless you know how to do it. If you’re looking for instructions, check out my How to Clean Leeks post.
Braised leeks are buttery and delicious. Add in some chicken and you’ve got a meal! This recipe is allergy friendly (gluten, dairy, shellfish, nut, egg, and soy free) and suits the autoimmune protocol diet (AIP) and paleo diets.
Prep Time:15 mins
Cook Time:20 mins
Total Time:35 mins
5 tablespoons Clarified Butter (AIP Reintroduction) or lard, divided
Ground Pepper (optional for AIP)
1 pound Boneless and Skinless Chicken Thighs
4 Garlic Cloves, chopped
3 Leeks, cleaned and sliced
1 teaspoon Dried Thyme
1 cup Chicken Broth
Melt 3 tablespoons of butter in a sauté pan over medium heat.
Sprinkle salt and pepper over the chicken thighs and then add to the sauté pan.
Cook for about 2-3 minutes on each side then remove the chicken from the pan and set aside.
In the same pan, melt the remaining 2 tablespoons of butter over medium heat.
Then add the garlic, leeks and dried thyme to the pan and sauté for about 3-5 minutes or until the leeks are just starting to soften.
Slowly add the chicken broth to the pan and bring to a boil.
Return the chicken to the pan and nestle the thighs into the leeks and broth.
Turn the pan down to low, cover and then let simmer for about 8-10 minutes.
Turn off the heat and serve immediately.
If you make this recipe, be sure to snap a photo and hashtag it #FOODFASHIONANDFUN. I’d love to see what you make!