This braised chicken with creamy leeks is the absolute best perfect cold-weather, easy braised chicken recipe. It’s an easy, flavorful dinner that is simple enough for a night in and elegant enough to serve at a party.
Braised chicken with creamy leeks could be your next dinner party go-to.
I absolutely love this recipe. I developed it almost five years ago and just revisited it to take new photos. It’s one of those comforting but classic dishes that you can easily serve for a simple weeknight meal or for an elegant dinner party.
How to make this braised chicken with creamy leeks
What you need
The secret ingredient in this braised chicken recipe? Champagne vinegar. It cuts through the richness of the fattier chicken legs and creamy crème fraîche to add an irresistible tanginess that rounds out the entire meal. Beyond that, you don’t need too many ingredients for this recipe (which is why I love it)!
- Chicken legs: I use leg quarters, but you can use drumsticks or thighs or a mix. You can also use skin-on, bone-in split chicken breasts, but the cooking time will be longer.
- Vegetables and aromatics: I use mushrooms, leeks, and a Vidalia onion. You can replace the leeks with another onion and a few cloves of minced garlic if you don’t have leeks.
- Champagne vinegar: I love the flavor the champagne vinegar adds to the sauce. It’s light and effervescent, and it’s a more delicate vinegar compared to other white vinegars. If you don’t have it, you can use white wine vinegar instead. As champagne vinegar is a little more delicate, start with just 1 ounce of white wine vinegar and add the remaining 1 ounce to taste. You don’t want to overpower the dish with a strong vinegar flavor.
- Chicken stock: I round out the sauce with store-bought chicken stock.
- Thyme sprigs: I add fresh thyme sprigs to the chicken right before braising. You could also do a sprinkle of dry thyme leaves if you don’t have fresh. If using dry, I recommend crushing them between your fingers as you sprinkle them over the chicken legs.
- Crème fraîche: This adds a really nice creaminess to the sauce, but if you don’t have it, you can replace with heavy cream instead.
- Frozen peas: This adds an extra vegetal element to the dish, and I like the sweetness they bring to the sharp vinegar and creamy sauce. You can skip the peas if you don’t have them! You could also replace with fresh arugula or chopped baby spinach if you’re craving a green veggie in the sauce.
How to make it
- Step 1: Brown the chicken. You want to cook the leg quarters in batches until browned all over. Transfer them to a plate, but don’t get rid of that fond on the bottom of the skillet!
- Step 2: Sauté the vegetables. Start with the mushrooms. All the moisture to release from the mushrooms and evaporate. Then add a drizzle of extra virgin olive oil followed by the leeks and onion. Sauté for about 10 minutes until the onions and leeks are very soft.
- Step 3: Add the champagne vinegar. Deglaze the skillet with the vinegar and then add the chicken stock. Bring to a boil for just a few minutes before turning off the heat.
- Step 4: Assemble the baking dish. Transfer the sauce into a baking dish or roasting pan. Arrange the chicken on top and scatter the thyme sprigs over the chicken. Transfer to the preheated oven for about 45 minutes or until the chicken reaches 165ºF.
- Step 5: Finish the sauce. Remove the baking dish from the oven and pluck out and discard the spent thyme leaves. Add the crème fraîche and peas to the sauce and stir until the crème fraîche melts. Return to the oven for 5 minutes to cook the peas.
- Step 6: Skim the sauce. If you prefer, you can skim excess chicken fat from the top of the sauce and discard it right before serving.
From there, you can arrange the cooked chicken on top of the sauce and finish it with more fresh thyme leaves. To serve, simply ladle the sauce into shallow bowls or rimmed plates and place a chicken leg on top. From there, it’s just a matter of bathing in the compliments from your guests because they will absolutely love it; I promise!
Braised Chicken with Creamy Leeks
This braised chicken with creamy leeks is an easy, flavorful dinner that is simple enough for a night in and elegant enough to serve at a party.
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Servings: 4
Calories: 508kcal
Equipment
- Braising pot
Ingredients
- 4 chicken leg quarters (about 2 to 3 pounds total)
- 1 tablespoon plus 2 teaspoons extra virgin olive oil
- 8 ounces baby bella mushrooms (scrubbed and sliced)
- 2 leeks (white and light green parts only; halved lengthwise, thoroughly rinsed, and thinly sliced crosswise)
- 1 Vidalia onion (peeled, halved, and thinly sliced)
- ¼ cup champagne vinegar (or use white wine vinegar)
- 1½ cups chicken stock
- 4-6 sprigs thyme
- ½ cup crème fraîche (or heavy cream)
- 1 cup frozen peas
- Fresh thyme leaves (optional, for serving)
- Salt and pepper
Instructions
Cook the chicken:
- Preheat the oven to 400ºF.
- Pat the chicken dry and season with 1 teaspoon of kosher salt per pound of chicken and ½ teaspoon of black pepper per pound of chicken.
- Heat 1 tablespoon extra virgin olive oil over medium heat in a skillet. Once hot, add the chicken–in batches if needed–and cook without moving for 5 minutes. Flip and cook for an additional 1 to 2 minutes. Transfer the chicken to a plate and leave the skillet on medium.
Sauté the mushrooms and leeks:
- Add the sliced mushrooms to the hot skillet and cook for 6 to 8 minutes to allow the water to cook off the mushrooms. Once the moisture in the skillet evaporates, add 2 teaspoons extra virgin olive oil and a pinch of salt and pepper.
- Add the sliced onion and leeks to the mushrooms and cook for 10 to 12 minutes, stirring regularly until softened. Taste and season with salt and pepper.
- Add the champagne vinegar and the chicken stock to the skillet and bring to a boil. Cook for 3 to 4 minutes. Remove from heat.
Braise the chicken:
- Transfer the vegetable mixture to a large baking dish or roasting pan. Arrange the chicken legs, skin-side up, on top of the vegetables. Add the thyme sprigs on top of the chicken.
- Transfer to the oven and cook, uncovered, for 45 minutes or until an instant-read thermometer reaches 165ºF in the thickest part of the chicken leg.
Finish the sauce:
- Remove the baking dish from the oven but leave the oven at 400ºF. Remove and discard the spent thyme sprigs. Transfer the cooked chicken legs to a plate.
- Add crème fraîche and frozen peas to the sauce and whisk until the crème fraîche melts. Add a pinch of salt and pepper. Transfer to the oven for 5 minutes to cook the peas.
- Remove from the oven. You can skim off any excess chicken fat from the top of the sauce and discard it if you prefer. Taste the sauce and season with more salt and pepper if needed.
To serve:
- Arrange the cooked chicken on top of the sauce. Garnish with a few fresh thyme leaves. Enjoy!
Nutrition
Calories: 508kcal | Carbohydrates: 17g | Protein: 28g | Fat: 37g | Sodium: 185mg | Fiber: 2g | Sugar: 8g | Vitamin C: 8mg
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