3 medium leeks, white and light green parts only, halved lengthwise and cut into 1-inch pieces
4 cloves garlic, sliced
1½ cups low-sodium chicken broth
3 tablespoons sour cream
1 15.5-ounce can butter beans, drained and rinsed
½ cup frozen peas, thawed
2 tablespoons lemon juice
2 tablespoons chopped dill, plus sprigs for serving
Fat 18g (5 g saturated fat)
How to Make It
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.
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