Chicken and Leek Sauté

  • Prep Time15 mins
  • Total Time35 mins
  • Makes4 servings
Chicken and Leek Sauté

Photo: Jodi Pudge

Give leeks a try, they're sweet when cooked and become the star of this yummy chicken dish.


  • 3 tbsp unsalted butter, divided

  • 2 tbsp chopped garlic

  • 2 leeks, white and green parts only, halved and cleaned and cut into 1-in. pieces (about 2 cups)

  • 1 lb boneless skinless chicken thighs, halved

  • 1/2 tsp salt

  • 1/4 tsp black pepper

  • 3 tbsp all-purpose flour

  • 1/3 cup white wine, or dry vermouth

  • 1 cup homemade or sodium-free chicken stock

  • 1 tbsp chopped thyme

  • 2 tbsp 35% cream


  • Melt 2 tbsp butter in a large frying pan on medium-low heat.

  • Add garlic and leeks and cook, stirring occasionally, for 8 min or until soft. Scrape onto a plate and set aside.

  • Season chicken with salt and pepper and dredge in flour (shake off any excess).

  • Add remaining 1 tbsp butter to frying pan and heat over medium-high. Add chicken and sauté until golden, about 2 min a side.

Nutrition (per serving)

Protein 24g, Carbohydrates 10g, Fat 17g, Fibre 1g, Sodium 412mg.

Originally published in the May 2013 issue. Photo by Jodi Pudge.