Tender chicken thighs slowly simmered with leeks and cream. Your home will be filled with appetizing aromas.
- Prep: 15 min
- Cooking: 50 min - 55 min
- 4 chicken thighs skin removed
- Salt and pepper to taste
- 1 tbsp (15 mL) butter
- 3 slices of bacon cut into small pieces
- 3 cups (750 mL) of leek whites minced
- 2 minced cloves garlic (optional)
- 1 cup (250 mL) dry white wine
- 1 tbsp (15 mL) all-purpose flour
- 1 cup (250 mL) 15 % cream
Preheat oven to 375 °F (190 °C).
Using a knife and your fingers, remove the skin from the chicken thighs. Season with salt and pepper. In a large skillet, sauté the chicken in the butter over medium-high heat. Place in a rectangular baking dish.
Then, sauté the bacon for a few minutes and place on a paper towel. Sweat the leek over medium heat. Pour off the fat and deglaze with white wine. Simmer over low heat for 5 minutes until the leeks have wilted.
Add flour to the cream. Pour in the cream, heat, and then pour over the chicken. Top with the bacon. Cover and bake in the oven for approximately 45 minutes. Remove the lid or aluminum foil for the last 10 minutes of cooking time.
Get a head start: You can follow all of the recipe steps, except for the baking step, ahead of time. Keep in the fridge and then let warm to room temperature for 30 minutes before you put it in the oven for the suggested baking time.
Practical tips: Serve with a rice pilaf and green vegetables.When using a slow cooker, follow the recipe instructions but reduce the amount of wine by half and then cook on low for 4 hours.
For a flavour twist: Add tarragon, to taste.
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Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||11 % / 125 mg|
|Vitamin B12:||56 %|
|Vitamin B6:||51 %|