Pan-Roasted Chicken With Leeks

Pan roasted chicken and leeks
Now that we’re getting more comfortable with the No Six Diet restrictions, we are also getting a little more adventurous with adapting recipes. J bought some leeks for another recipe we scrapped and we weren’t entirely sure what to do with them. Luckily, my mom was visiting and suggested a chicken and leeks dish that she’s made several times. It turned out perfectly!

Pan-Roasted Chicken With Leeks


  • 3 slices bacon cut into 1/2-inch pieces
  • 4-6 in chicken breasts cuthalf
  • Kosher salt and freshly ground pepper to season the chicken
  • 3 teaspoon cloves garlic smashed or aand a half of minced garlic
  • 1 bunch leeks white and light green parts only, halved lengthwise and sliced
  • 2 tablespoons corn starch
  • 1 cup low-sodium chicken stock
  • 6 ounces sliced button mushrooms
  • 1/2 cup dry white wine


  • Preheat the oven to 425 degrees.
  • Put the bacon in a large heavy-bottomed ovenproof skillet (we used out cast iron dutch oven) and cook over medium-high heat until some of the fat renders about 5 minutes.
  • Push the bacon to the side of the pan.
  • Season the chicken with salt and pepper, then add it to the pan and cook, turning once, until it starts to brown, about 5 minutes.
  • Remove the chicken from the pan.
  • Stir in the garlic and leeks, then arrange the chicken on top of the bacon-leek mixture.
  • Whisk in the cornstarch in the chicken stock.
  • Add the stock and wine to the pot.
  • Transfer to the oven.
  • Set the timer for about 20 to 25 minutes.
  • Check the chicken and if the broth has mostly evaporated, add more stock to keep everything moist.
  • Cook for another 15 to 20 minutes until the chicken is cooked through.
  • Serve over rice.
Tried this recipe?Let us know how it was!

My opinion:
I couldn’t get enough of this dish! I wished there was more!

p.s. Summer 2016 update: Our toddler likes this dish! If we’re making it to eat with her, we use a little more chicken broth and a little less wine. 

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