Braised Chicken

Name: Braised Chicken
Yield: 4 servings
Ingredients: 1 large or 2 small leeks, trimmed and sliced into ½" (1-cm) pieces; 4 slices bacon, cut into ½” (1-cm) pieces; 4 bone-in, skin-on chicken thighs (6 oz./175 g each); 4 bone-in, skin-on chicken legs (4 oz./125 g each); 1 tbsp (15 mL) Garlic & Herb Rub; 2 tbsp (30 mL) butter; 2 tbsp (30 mL) all-purpose flour; 4 garlic cloves, pressed; ½ cup (125 mL) dry white wine (see cook’s tip); 1 tbsp (15 mL) Dijon mustard; 1 cup (250 mL) chicken stock; 5 sprigs fresh thyme (optional); 2 cups (500 mL) baby spinach leaves; Optional: Mashed potatoes, rice, or pasta

Prep 5 min

Cook 35 min

Ready in 40 min

This flavorful one-pot meal tastes like it’s been cooking all day, but only takes about 40 minutes on the stovetop. Serve with rice, pasta, or mashed potatoes.

Ingredients

1 large or 2 small leeks, trimmed and sliced into ½" (1-cm) pieces
4 slices bacon, cut into ½” (1-cm) pieces
4 bone-in, skin-on chicken thighs (6 oz./175 g each)
4 bone-in, skin-on chicken legs (4 oz./125 g each)
1 tbsp (15 mL) Garlic & Herb Rub
2 tbsp (30 mL) butter
2 tbsp (30 mL) all-purpose flour
4 garlic cloves, pressed
½ cup (125 mL) dry white wine (see cook’s tip)
1 tbsp (15 mL) Dijon mustard
1 cup (250 mL) chicken stock
5 sprigs fresh thyme (optional)
2 cups (500 mL) baby spinach leaves
Optional: Mashed potatoes, rice, or pasta

Directions

Place the bacon in the 4.5 qt. (4.3 L) Stainless Steel Saute Pan and turn the heat to medium low. Cook until crisp and brown, about 5–7 minutes, stirring occasionally.
Pat the chicken thighs and legs dry with paper towels and season each side with the rub. Remove the bacon with a slotted spoon and set aside.
Increase the heat to medium high. Place the chicken skin-side down, in the pan and sear for, about 5 minutes (see cook’s tip). Flip and cook an additional minute. Remove the chicken from the pan. If there’s more than 2 tbsp (30 mL) of oil in the pan, drain the extra.
Reduce the heat to medium and add the butter to the pan. Add the leeks to the pan and cook for 1 minute. Add the garlic and cook until fragrant, about 20–30 seconds. Sprinkle in the flour and cook for 1 minute, stirring constantly.
Whisk in the wine and cook for 3–4 minutes, or until thickened.
Add the mustard, stock, bacon, and thyme, if using; stir.
Add the chicken thighs and legs back into the pan and place the spinach on top. Cover and cook on medium-low until the chicken reaches 165°F (74°C), about 15-20 minutes.
If you like, serve with mashed potatoes, rice, or pasta.

Yield:

4 servings

Nutrients per serving:

U.S. nutrients per serving: Calories 570, Total Fat 30 g, Saturated Fat 9 g, Cholesterol 235 mg, Sodium 960 mg, Carbohydrate 12 g, Fiber 2 g, Total Sugars 2 g (includes 0 g added sugars), Protein 53 g

Cook's Tips:

Use a dry white wine such as Chardonnay or Sauvignon Blanc. It doesn't have to be pricey—just choose one you'd enjoy sipping or sharing.

The bottom of the pan will get dark when browning the chicken. Don’t worry, once you add the wine, those brown bits will release into the sauce and add a deeper, richer flavor. Yum!