Rating: 4 stars
75 Ratings
  • 5 star values: 33
  • 4 star values: 18
  • 3 star values: 14
  • 2 star values: 6
  • 1 star values: 4

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Credit: Kate Mathis

Recipe Summary test

hands-on:
25 mins
total:
1 hr
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

420 calories; fat 18g; cholesterol 140mg; sodium 980mg; protein 35g; carbohydrates 29g; sugars 4g; fiber 7g; iron 4mg; calcium 118mg.
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