Slow-Cooked Leeks And Roasted Chicken – a delicious recipe with Leeks, Chicken breasts, Carrots, Mushroom, Black Pepper, Olive Oil. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Pre-heat oven to 350' F. Heat olive oil in a large Dutch oven on the stove. Generously pepper chicken pieces on both sides, and place in the hot oil to brown on both sides, but not cook through.
2
While the chicken is browning, chop the leeks and place in a water bath and remove the soil found in the inner layers.
3
Remove chicken from the Dutch oven when browned and set aside.
4
Saute leeks, mushrooms and carrots in the hot oil from the chicken until the leeks begin to soften (about 5 minutes). I may add a few more dashes of pepper at this point as well.
5
Place the chicken pieces back on top of the leek mixture. Add all of the chicken stock.
6
Place uncovered Dutch oven in your pre-heated oven, and cook for 30 minutes.
7
Chicken should be a beautiful, roasted brown and the broth should be bubbling a bit. I like to serve this dish in beautiful, deep bowls with a few ladles of the flavorful broth.
955
kcal
Calories
28
g
Fat
11
g
Carbs
160
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 4 bunches Leeks chopped, 6-8 pieces Chicken breasts or thighs (I prefer boneless), 4 Carrots cut in two inch pieces, 1 packet Mushroom (I use Baby Bellas), and more.
Yes, Slow-Cooked Leeks And Roasted Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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