Skillet Chicken with Leeks and Potatoes

Name: Skillet Chicken with Leeks and Potatoes
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: Deutsch
Ingredients: 4 Bone-in, skin-on chicken thighs; 2 tbsp Olive oil; 1.5 lbs Yukon Gold potatoes, scrubbed and thinly sliced (about 1/4 inch thick); 2 large Leeks, white and light green parts only, thinly sliced and rinsed thoroughly; 3 cloves Garlic, minced; 1.5 cups Chicken broth; 1 tbsp Fresh thyme leaves; 1 tbsp Fresh rosemary, chopped; 1/2 cup Heavy cream (optional, for extra richness); Salt To taste; Black pepper To taste; Fresh parsley Chopped, for garnish

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This Skillet Chicken with Leeks and Potatoes is a perfect hearty and comforting dish for a March evening. Bone-in, skin-on chicken thighs are seared to crispy perfection, then nestled with sliced potatoes and gently sautéed leeks. Everything is braised in a flavorful chicken broth with fresh herbs, resulting in a cohesive, satisfying meal where every component is infused with delicious savory notes. It's an ideal recipe for a simple yet elegant weeknight dinner.

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Prep Time20 min

Cook Time45 min

Servings4 servings

DifficultyMedium

Equipment

Large oven-safe skillet (e.g., cast iron)

Instructions

1
Pat chicken thighs dry with paper towels and season generously with salt and pepper. Heat olive oil in a large oven-safe skillet (cast iron works well) over medium-high heat. Sear chicken thighs skin-side down for 6-8 minutes until golden brown and crispy. Flip and sear for another 2-3 minutes. Remove chicken from skillet and set aside.
2
Add sliced potatoes to the skillet, arranging them in a single layer if possible. Cook for 5-7 minutes, stirring occasionally, until they start to soften and brown slightly. Add the sliced leeks and minced garlic, cooking for another 3-5 minutes until leeks are softened.
3
Pour in chicken broth, scraping up any browned bits from the bottom of the skillet. Stir in fresh thyme and rosemary. Bring to a simmer.
4
Nestle the seared chicken thighs back into the skillet among the potatoes and leeks, skin-side up. If using, stir in the heavy cream. Reduce heat to low, cover the skillet, and simmer for 20-25 minutes, or until chicken is cooked through (internal temperature 165°F / 74°C) and potatoes are tender.
5
Remove lid and increase heat to medium-high for a few minutes if you want the sauce to thicken slightly. Taste and adjust seasoning as needed. Garnish with fresh chopped parsley before serving directly from the skillet.

Nutrition

Calories550 kcal

Protein40g

Fat30g

Carbohydrates

Frequently Asked Questions

Can I use boneless, skinless chicken thighs or breasts?

Yes, you can. Boneless, skinless thighs will cook faster, around 15-20 minutes. Chicken breasts might dry out more easily; consider cutting them into larger chunks to prevent this and reduce cooking time to about 15 minutes or until cooked through.

How do I properly clean leeks?

Leeks can hold a lot of dirt. After slicing them, place the slices in a bowl of cold water and swish them around to loosen any grit. Let them sit for a few minutes, then lift them out of the water, leaving any dirt behind.

Can I add other vegetables?

Absolutely! Carrots, parsnips, or even some green beans could be added along with the potatoes and leeks. Adjust cooking times as needed for different vegetables to ensure they are tender.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.