”Leeky” Chicken
Serves: 4-5
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes
The Story
This started out as one of those dinners where “I have an ingredient, what do I do with it?” Two of my kids quickly decided it was one of their top favorites, so I tweaked it a bit, and they decided to call it “Leeky Chicken.” My only hang up for cooking this dish was it can be a pain to clean leeks. Once I started soaking them in lemon oil, this recipe became easy breezy.
Ingredients
For the Chicken and Rice
- 4 bone-in, skin-on chicken thighs (or breasts, which is what my family prefers. I actually cut them in half, lengthwise, so they cook a bit faster)
- 3 tablespoons grass-fed butter
- 2 large leeks, white and light green parts only, thinly sliced
- 3 cloves garlic, minced
- 2 cups long-grain white rice (basmati or jasmine)
- 4 cups chicken stock
- Salt and pepper, to taste
- Capers
For the Salsa Verde (FULL DISCLOSURE: I buy the Herdez brand when I don’t feel like making from scratch, then serve extra capers on the side)
- 1 cup fresh parsley leaves, packed
- ½ cup fresh cilantro leaves
- 1 small clove garlic
- 1 tablespoon capers
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ½ cup olive oil
- Juice of 1 lemon
Instructions
- Melt 2T butter in large skillet with high sides over medium-high heat. Add leeks, garlic, and 1-2 drops lemon oil, season with salt and pepper, and mix to coat. Reduce heat to medium-low, cover, and cook until leeks are tender, about 5 minutes. Remove lid, increase heat to medium-high, and cook, stirring occasionally, about 3 more minutes. Add rice, stirring often, and cook 3-5 more minutes. Then add stock and 2-3 drops lemon oil, scraping up any browned bits. Season chicken with salt and pepper, nestle down into rice mixture. Bring to a simmer. Cover, reduce heat to medium low, and cook until rice and chicken are done, about 20 minutes. Remove from heat, cut remaining butter (or more, if desired) into small pieces and scatter over dish. Recover and allow to sit for 10 minutes.
- Reminder that I often use store bought salsa verde! If you are making your own, combine all ingredients except olive oil in food processor and blend. With motor running, gradually add olive oil until it makes a thick sauce.
- Serve chicken and rice with salsa verde and an extra spoonful of capers.
GinnyHoo’s Tip
If you’ve never cooked with leeks before, don’t be intimidated. Slice them lengthwise and rinse well—those lovely layers like to hide a little dirt.I actually soak them in a bowl of water with a few drops of lemon oil for about 15-20 minutes, which helps the dirt come right off. And if you make extra salsa verde (you should), it’s magic on eggs, roasted veggies, or grilled bread.
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