Braised Chicken With Leeks, Peas, and Butter Beans

chicken-leeks-peas-butter-beans
Photo by Kate Mathis
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 420 calories
    • Fat 18 g (5 g saturated fat)
    • Cholesterol 140 mg
    • Sodium 980 mg
    • Protein 35 g
    • Carbohydrate 29 g
    • Sugar 4 g
    • Fiber 7 g
    • Iron 4 mg
    • Calcium 118 mg

Heat the oil in a Dutch oven or large, deep skillet over medium-high heat. 
Season the chicken with 1 teaspoon each 
salt and pepper. Cook, skin-side down, until golden brown, 8 to 10 minutes. Transfer to a plate.

Add the leeks and garlic to the Dutch oven. Cook over medium heat, stirring often, until the leeks are just tender, 
6 to 8 minutes. Add the broth and sour cream and bring to a simmer. Add the chicken, skin-side up, and simmer over medium-low heat until an instant-read thermo­meter inserted into the thickest piece registers 165° F, 12 to 14 minutes.

Stir the beans, peas, lemon juice, and chopped dill into the sauce and simmer until the beans are hot, 2 to 3 minutes. Serve topped with dill sprigs.

Ingredients

  1. Check 2 tablespoons olive oil
  2. Check 8 bone-in, skin-on chicken thighs
  3. Check Kosher salt and black pepper
  4. Check 3 medium leeks, white and light green parts only, halved lengthwise and cut into 1-inch pieces
  5. Check 4 cloves garlic, sliced
  6. Check cups low-sodium chicken broth
  7. Check 3 tablespoons sour cream
  8. Check 1 15.5-ounce can butter beans, drained and rinsed
  9. Check ½ cup frozen peas, thawed
  10. Check 2 tablespoons lemon juice
  11. Check 2 tablespoons chopped dill, plus sprigs for serving

Directions

  1. Heat the oil in a Dutch oven or large, deep skillet over medium-high heat. 
Season the chicken with 1 teaspoon each 
salt and pepper. Cook, skin-side down, until golden brown, 8 to 10 minutes. Transfer to a plate.
  2. Add the leeks and garlic to the Dutch oven. Cook over medium heat, stirring often, until the leeks are just tender, 
6 to 8 minutes. Add the broth and sour cream and bring to a simmer. Add the chicken, skin-side up, and simmer over medium-low heat until an instant-read thermo­meter inserted into the thickest piece registers 165° F, 12 to 14 minutes.
  3. Stir the beans, peas, lemon juice, and chopped dill into the sauce and simmer until the beans are hot, 2 to 3 minutes. Serve topped with dill sprigs.