Chicken with Leeks, Garlic, and Lemon
Leeks and garlic pair so perfectly with chicken thighs, and a hint of lemon.
Equipment
- Large cast iron or braiser
Ingredients
- 2 tablespoons extra-virgin olive oil
- 6 chicken thighs, on the bone, skin on
- 6 leeks, white and light green parts only (no leaves), sliced and cleaned, see Notes
- 1 cup whole garlic cloves, use more or less to taste
- 1/4-1/2 cup chicken stock, low sodium or homemade
- zest from 1 lemon, on a zester
- kosher salt, to taste
- freshly-cracked black pepper, to taste
Instructions
- Preheat the oven to 375 degrees.
- Heat the oil in a large cast iron skillet (or another oven-safe skillet) over medium-high until it shimmers.
- Pat the thighs dry and sprinkle the tops and bottoms with salt and pepper.
- Place the thighs skin side down in the hot pan. Don’t move them around so they can get a good sear on the skin, render some fat, and become crispy. Allow them to cook for about 5 minutes per side. The time will be determined by how your burner heats and the size of the chicken thighs.Watch them carefully so they do not burn. Burnt chicken skin isn’t very appetizing. You want a deep golden brown.
- Turn the thighs over and cook for another 4 to 5 minutes. Remove them from the pan and set aside to keep warm, uncovered.
- Carefully drain off (or use a spoon) to remove all but one tablespoon of the fat.
- Lower the heat to medium and add the leeks and garlic. Stir often to keep them from burning. Lower heat if necessary. Allow them to soften and lightly caramelize for about 3 to 4 minutes.
- Add the chicken stock and lemon zest to the leeks and garlic and stir, scraping up the browned bits that are on the bottom of the pan.
- Add salt and pepper as desired.
- Return the chicken thighs to the pan, skin side up.
- Place the skillet in the preheated oven and cook the thighs. Begin checking the internal temperature with a probe thermometer after 15 minutes. Continue to cook until the thermometer reads 165 degrees in the thickest part of the thighs.
- Remove from the oven. Allow to stand for about 5 minutes and serve warm.
Notes
How to clean leeks: Leeks are grown in sandy soil, so it is necessary to clean them well before use. You really don’t want a gritty texture to your dinner.
1. Cut the green leaves from the top and cut the stringy roots off the bottom.
2. Slice the leek in half longways.
3. Place one half of a leek flat-side down on the cutting board. Cut slices about ½” in diameter all along the length of the leek.
4. Repeat with the other half.
5. Fill a medium bowl ¾ full of clean water.
6. Place the leeks into the water and using your fingers, separate the layers of the leeks.
7. Allow the leeks to sit undisturbed in the water so that the dirt and sand fall to the bottom of the bowl. Nutrition calculator is calculated with 1 teaspoon of kosher salt added. Please, calculate for yourself if necessary.
1. Cut the green leaves from the top and cut the stringy roots off the bottom.
2. Slice the leek in half longways.
3. Place one half of a leek flat-side down on the cutting board. Cut slices about ½” in diameter all along the length of the leek.
4. Repeat with the other half.
5. Fill a medium bowl ¾ full of clean water.
6. Place the leeks into the water and using your fingers, separate the layers of the leeks.
7. Allow the leeks to sit undisturbed in the water so that the dirt and sand fall to the bottom of the bowl. Nutrition calculator is calculated with 1 teaspoon of kosher salt added. Please, calculate for yourself if necessary.
Nutrition Facts
Chicken with Leeks, Garlic, and Lemon
Amount per Serving
Calories
378.4
% Daily Value*
Fat
26.5
g
41
%
Saturated Fat
6.6
g
41
%
Trans Fat
0.1
g
Polyunsaturated Fat
5.1
g
Monounsaturated Fat
12.5
g
Cholesterol
126.7
mg
42
%
Sodium
437.4
mg
19
%
Potassium
409.3
mg
12
%
Carbohydrates
11.5
g
4
%
Fiber
1.1
g
5
%
Sugar
1.3
g
1
%
Protein
23.3
g
47
%
Vitamin C
10.4
mg
13
%
Calcium
65.3
mg
7
%
Iron
1.8
mg
10
%
* Percent Daily Values are based on a 2000 calorie diet.
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