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braised leek chicken

Braised Leek Chicken With Potatoes

Braised and roasted leek chicken with potatoes, rosemary, parmesan cheese, and white wine is a mouthwatering dish that the whole family will love!
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Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Course: food & recipes
Cuisine: American, French
Keyword: braised chicken, braised leek chicken, from scratch chicken, leek and potatoe chicken, leek chicken
Servings: 4 servings
Calories: 278kcal
Author: Deborah McDonald
Cost: 20

Equipment

Ingredients

  • 4 bonesless chicken breasts about 6 ounces each , skin on or skin off
  • 4 large leeks cleaned, halved and can be cut into half-moon-shaped slices
  • 1 pound baby potatoes halved
  • 1 small red onion diced
  • 3 tbsp oil extra virgin olive oil or canola oil
  • kosher salt and black pepper freshly ground, to taste
  • 1 teaspoon rosemary fresh and stems removed, plus two large sprigs
  • 1 clove garlic minced
  • 1/4 cup parmesan cheese shaved
  • 1/2 cup white wine vermouth can be used as well

Instructions

  • Preheat the oven to 350 F.
  • Clean and pat dry the chicken. Season the chicken with salt, and pepper. Set aside.
  • Wash the potatoes and cut them into halves or small pieces. Set aside.
  • Clean the leeks and cut into small pieces stopping at the light green part of the leek. Set aside.
  • In a large pan or cast iron roasting pan, add a drizzle of olive oil and diced onion. Cook on moderate heat until the onions turn a translucent color.
  • Place chicken on the browned bits at the base of the pan.
  • Once the chicken is in the pan, begin to layer the potatoes, and seasoned leeks on top
  • Pour the white wine over the chicken and vegetables, and then layer parmesan cheese flakes on top of the mixture. Add rosemary sprigs, if desired.
  • Cover with the lid or with foil if necessary.
  • Place in a preheated oven and roast for about 45 minutes. After 45 minutes, the foil should be removed, and the chicken and potatoes should be roasted for an additional 15-20 minutes, or until the chicken is cooked through and the potatoes are crispy and golden brown.
  • Serve with a glass of wine and enjoy!

Notes

And that's a wrap! Here are a few tips and tricks to cooking and serving roasted leek chicken and potatoes to make the most of this dish:
  • Pair the chicken with a green salad dressed with a light vinaigrette or this green bean salad with goat cheese to balance out the richness of the dish.
  • It would be even better if you tried using garden fresh vegetables when they are in season too.
  • Serve the potatoes and leeks on a separate platter to showcase their beautiful colors and textures.
  • For a more rustic presentation, serve the chicken and vegetables straight from the roasting pan.
  • Accompany the dish with a glass of white wine, such as a Chardonnay or Pinot Grigio, to bring out the flavors of the chicken and potatoes.
  • For a flavor variation, try adding different herbs or spices to the chicken or using different types of cheese.

Nutrition

Calories: 278kcal | Carbohydrates: 36g | Protein: 6g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 5mg | Sodium: 130mg | Potassium: 702mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1536IU | Vitamin C: 35mg | Calcium: 150mg | Iron: 3mg
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