White Wine Roasted Chicken Thighs and Leeks

Braising pan full of crispy skinned chicken thighs on a bed of melted leeks garnished with lemon slices and parsley.

5 from 1 vote

White Wine Roasted Chicken Thighs and Leeks

Crispy skinned roasted chicken thighs and tender leeks in a delicious sauce with white wine, garlic, lemon, butter and fresh herbs. A impressive, one skillet chicken dinner that will quickly become one of your new favorite things to cook.

Prep Time10

Cook Time40

Course: Main, Main Course, Mains

Cuisine: American

Servings:

Calories: 603kcal

Author: Jessica

Ingredients

3 pounds Bone in skin-on chicken thighs 6-8 pieces
2 pounds leeks 3-4 large
¾ cup dry white wine Sauvignon Blanc or Pinot Grigio/Pinot Gris recommended
½ cup vegetable broth or substitute chicken broth or more wine
1 head garlic 10-12 cloves
2 lemons one juiced and one for garnish
¼ cup fresh parsley
3 sprigs fresh thyme
2 tablespoons olive oil
2 tablespoons butter
salt and black pepper to taste
rice, potatoes or crusty bread for serving and a good bottle of California sustainable white wine

Instructions

Preheat the oven to 400 degrees
Pat chicken dry with paper towels and season with salt and pepper on both sides.
Heat a braiser or large skillet over medium heat and add olive oil and a tablespoon of butter. Carefully place chicken thighs skin-side down in pan and sear, undisturbed, for 8-10 minutes.
While the chicken is cooking, peel and smash garlic cloves. Thinly slice the white and light green parts of the leeks and place in a bowl of water to remove any sand or dirt.
Flip the chicken thighs over and cook on the other side for another 5 minutes. The skin should be a nice golden brown color.
Remove the chicken from the pan and set aside on a plate. Add the smashed garlic cloves to the pan and cook for 1-2 minutes until they become fragrant. Add in the leeks. It will look like a lot at first but they will melt and cook down.
Sauté leeks and garlic for 3-4 minutes, scraping up the browned bits from the bottom of the pan. Deglaze the pan with white wine and continue scraping the bottom. Add in the chicken broth and let it simmer for a minute or two.
Turn off the heat and nestle the chicken thighs, skin-side up, back into the pan with the garlic and leeks. Nestle in a few sprigs of fresh thyme.
Place the pan, uncovered in the oven and roast for 30 minutes. The chicken should be cooked through to an internal temperature of 165 degrees.
To finish the sauce, remove the chicken thighs and squeeze in the juice of one lemon. Add in remaining butter and stir. Place the chicken back on top and garnish with fresh chopped parsley and additional lemon slices.

Notes

This recipe serves 1-2 chicken thighs each for 4-6 people.

Nutrition