Author Notes
I have been cooking this recipe for a few years, especially in the winter time. It is a hit every time! But I cannot remember where I found it! It is a healthy one pot meal, and makes wonderful leftovers! —culture_connoisseur
Ingredients
-
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)
-
1 tablespoon
Black Pepper
-
2 tablespoons
Olive Oil
-
6 cups
Chicken stock
Directions
-
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.
-
While the chicken is browning, chop the leeks and place in a water bath and remove the soil found in the inner layers.
-
Remove chicken from the Dutch oven when browned and set aside.
-
Sauté 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.
-
Place the chicken pieces back on top of the leek mixture. Add all of the chicken stock.
-
Place uncovered Dutch oven in your pre-heated oven, and cook for 30 minutes.
-
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.
See what other Food52ers are saying.