Creamy Leek & Lemon Braised Chicken

Written By Rachael Howatson

— GF — DFO — VO — VGO —

To highlight the beautiful vegetable that is still standing strong in the Fall garden: the leek. Leek is the mellow, sweeter cousin of the onion that when simmered down, melts into a soft and velvety texture and brings out a deep, sophisticated sweetness to any dish.

This is one of my favourite comforting meals that we enjoy after a day of raking leaves and working outside. Alongside the support of other garden stables, garlic and thyme, I use my trusty cast iron to create a creamy aromatic sauce that pairs beautifully with chicken (or lentils, for a hearty vegetarian swap!). This allows me to sear the chicken on the stovetop and finish it slowly in the oven. This versatile dish goes well served over creamy mashed potatoes or nutty wild rice, offering a satisfying meal that is gluten-free (GF), and can easily be made dairy free (DF), vegetarian (V), or vegan (VG).

INGREDIENTS

  • 2 tbsp butter or olive oil (DF/V/VG option)

  • 4 chicken thighs or legs with back bone (bone-in)* or 1 cup of lentils** (V/VG option)

  • 1/2 onion, diced

  • 2 leeks, cut in half lengthwise, then sliced

  • 4 garlic cloves, crushed

  • 1/2 cup dry white wine

  • 4-5 sprigs of thyme

  • 1 1/2 cups of chicken or vegetable stock (V, VG option) (add an extra cup if adding lentils)

  • 1/2 cup of cream, whole milk, or coconut milk (DF option)

  • 1 lemon (zest and juice)

  • salt & pepper to taste

INSTRUCTIONS

(1) Preheat oven to 400°F degrees.

(2) Over medium-high heat in a cast iron skillet, sear chicken till browned for 5-10 min per side in olive or avocado oil. Then remove and set aside.

(2) Turn heat to medium-low and add your onions, leeks, and garlic. Sauté for a few minutes.

(3) Once softened, deglaze skillet with white wine. Let simmer for a few minutes to reduce.

(4) Add in chicken broth, cream (or alternative), thyme sprigs, lemon juice and zest.

(5) OPTIONAL: If you are adding lentils, this is the time to add them. If they are dried, you will need to add 2 more cups of broth or water to the dish as it cooks. Simmer till tender, about 20-30min. Watch liquid levels and add more if needed.

(6) Nestle the chicken back into the sauce and put into your preheated oven for 15-30 min (depending on whether you are cooking thighs, or legs with back bone). Ensure that the internal temperature of the chicken is 165°F.

(7) Take out and enjoy over rice, mashed potatoes, or a crusty piece of bread! Enjoy!

NOTES

* Any chicken works here - bone-in and skin-on works the best for structure and appearance. Adjust time to less if boneless.

**I recommend using beluga or French green lentils.

Rachael Howatson