Braised Chicken with Leeks and Tomatoes



This simple braised chicken with leeks and tomatoes only requires a handful of ingredients but is packed with flavor for a quintessential weeknight dinner.

You can serve this dish over cooked rice, white beans, pearl couscous (as we did) or cooked noodles.

Braised Chicken with Leeks and Tomatoes

Braised Chicken with Leeks and Tomatoes

This simple braised chicken with leeks and tomatoes only requires a handful of ingredients but is packed with flavor for a quintessential weeknight dinner.
5 from 1 vote
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Cook Time: 30 minutes
Inactive Time: 30 minutes
Total Time: 1 hour
Servings: 4
Calories: 622kcal

Equipment

  • Ovenproof Braising Pot or Wide Skillet

Ingredients

  • 4 chicken leg quarters thigh and drumstick
  • 2 leeks
  • 1 pound Roma tomatoes
  • 1 head of garlic
  • 2 teaspoons extra virgin olive oil
  • 1 tablespoon neutral cooking oil
  • Salt and pepper to taste
  • 3 cups chicken stock

Couscous:

  • 2 teaspoons extra virgin olive oil
  • 1 cup pearl couscous
  • ½ cup fresh parsley
  • cup water
  • Salt and pepper

Instructions

Prepare Ingredients:

  • Preheat oven to 400ºF. Pat the chicken dry and season all over. Trim the leeks and remove any tough outer leaves. Cut in half lengthwise and thoroughly wash. Cut the leeks crosswise into 1” half moon slices. Peel and mince the garlic. Roughly chop the parsley and set aside.
  • Prepare the Vegetables:
  • In a bowl, combine the tomatoes, garlic, and leeks and drizzle 2 teaspoons extra virgin olive oil on them and season with salt and pepper.

Fry the Chicken:

  • Heat 1 tablespoon cooking oil in a large oven proof braising pot or wide sauté pan over medium high. Add the chicken, skin side down, and cook for 5 minutes until the skin is crispy and browned. Flip and cook an additional 2-3 minutes. Remove and transfer to a plate. Drain off all but 1 tablespoon of fat in the pot.

Prepare the Braising Liquid:

  • Add the bowl of tomatoes, leeks, and garlic to the chicken fat and cook for 5 minutes over medium heat until they begin to soften. Turn the heat to high and cook an additional minute or two. Pour in the stock and scrape up any browned bits stuck to the bottom. Bring to a boil for 5 minutes until reduced slightly.

Braise the Chicken:

  • Nestle the chicken into the pot and transfer to the oven for 30-35 minutes or until an instant read thermometer reaches 165°F.

Prepare the Pearl Couscous:

  • In a medium pot, heat the 2 teaspoons extra virgin olive oil. Add the pearl couscous and cook, stirring often, for 3-4 minutes or until the couscous turns deep golden brown. Add the water and bring to a boil. Reduce heat and cover. Cook for 10-12 minutes or until all the liquid is absorbed and the couscous is tender. Season with salt and pepper and stir in the chopped parsley. Keep warm.

To Serve the Braised Chicken:

  • Divide the cooked pearl couscous between plates. Ladle broth with leeks and tomatoes over the couscous and serve with a chicken leg on top. Enjoy!

Nutrition

Calories: 622kcal | Carbohydrates: 47g | Protein: 34g | Fat: 33g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 142mg | Sodium: 191mg | Potassium: 910mg | Fiber: 5g | Sugar: 5g | Vitamin A: 2431IU | Vitamin C: 31mg | Calcium: 79mg | Iron: 4mg

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