Description
How to make tender chicken and leeks with creamy white wine sauce and fresh herbs that creates the perfect cozy weeknight comfort meal.
Ingredients
Scale
Main Ingredients
- 4 boneless, skinless chicken thighs, cut into bite-sized pieces
- 3 large leeks, white and light green parts only, sliced
- 2 tablespoons olive oil
- 3 tablespoons butter, divided
- 3 cloves garlic, minced
Sauce Base
- 1/2 cup dry white wine
- 1 cup chicken broth
- 1/2 cup heavy cream
- 2 tablespoons all-purpose flour
- 1 tablespoon Dijon mustard
Seasonings and Herbs
- 1 teaspoon fresh thyme leaves
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 2 bay leaves
Instructions
- Prep Ingredients: Clean leeks thoroughly and slice into half-moons. Pat chicken dry and season with salt, pepper, and paprika. Having everything ready makes the cooking process much smoother.
- Brown Chicken: Heat olive oil in a large skillet over medium-high heat. Cook chicken pieces until golden brown on all sides, about 6-8 minutes total. Transfer to a plate and set aside.
- Cook Leeks: Add 2 tablespoons butter to the same skillet. Cook sliced leeks until softened and lightly golden, about 5-6 minutes. Add garlic and thyme, cook for another minute until fragrant.
- Deglaze Pan: Pour in white wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes until slightly reduced and alcohol cooks off.
- Build Sauce: Whisk flour into remaining butter, then gradually add chicken broth and bay leaves. Bring to a gentle simmer, stirring frequently until sauce begins to thicken, about 3-4 minutes.
- Finish Dish: Return chicken to skillet, stir in cream and Dijon mustard. Simmer gently for 8-10 minutes until chicken is cooked through and sauce coats the back of a spoon.
- Final Touch: Remove bay leaves, taste and adjust seasoning as needed. Garnish with fresh parsley before serving. The sauce should be creamy and coat everything beautifully.
Notes
- Don’t rush browning the chicken; proper caramelization creates the flavor foundation for the entire dish.
- Store in airtight container in refrigerator for up to 3 days; reheat gently to prevent sauce separation.
- Leek greens can be saved for making homemade stock instead of throwing them away.
- A splash of lemon juice at the end brightens the rich cream sauce beautifully.
- This recipe doubles easily for larger gatherings or meal prep purposes.
- Serve immediately for best texture, as the sauce thickens as it cools down.
Allergy Information: Dairy, Gluten
Nutrition
- Calories: 385 calories
- Fat: 24g
- Carbohydrates: 12g
- Protein: 32g