Braised Chicken and Leeks
Braised leeks are buttery and delicious. Add in some chicken and you’ve got a meal! This recipe is allergy friendly (gluten, dairy, shellfish, nut, egg, and soy free) and suits the autoimmune protocol diet (AIP) and paleo diets.
- 5 tablespoons Clarified Butter AIP Reintroduction or lard, divided
- Ground Pepper optional for AIP
- 1 pound Boneless and Skinless Chicken Thighs
- 4 Garlic Cloves chopped
- 3 Leeks cleaned and sliced
- 1 teaspoon Dried Thyme
- 1 cup Chicken Broth
Melt 3 tablespoons of butter in a sauté pan over medium heat.
Sprinkle salt and pepper over the chicken thighs and then add to the sauté pan.
Cook for about 2-3 minutes on each side then remove the chicken from the pan and set aside.
In the same pan, melt the remaining 2 tablespoons of butter over medium heat.
Then add the garlic, leeks and dried thyme to the pan and sauté for about 3-5 minutes or until the leeks are just starting to soften.
Slowly add the chicken broth to the pan and bring to a boil.
Return the chicken to the pan and nestle the thighs into the leeks and broth.
Turn the pan down to low, cover and then let simmer for about 8-10 minutes.
Turn off the heat and serve immediately.
Serving: 1serving | Calories: 294kcal | Carbohydrates: 11g | Protein: 15g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 113mg | Sodium: 290mg | Potassium: 346mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1129IU | Vitamin C: 13mg | Calcium: 59mg | Iron: 2mg