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–+ servings

Leeky Drunken Chicken | One Pan Recipe

An easy and super flavorful one pan recipe. It is stew-like and can be served on it's own or on a bed of rice or pasta.
5 from 2 votes
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Course: Dinner, Entree, Main Course
Cuisine: American, Braised, Chicken, Mediterranean, One Pan Recipes
Keyword: Braised Chicken, Chicken and vegetables, Chicken recipes, Chicken Soup, Chicken stew, Easy Recipe, Gluten Free Recipes, Leeks Recipes, One Pan chicken recipes, Potatoes Recipes
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 6 People
Calories: 590kcal
Author: Yasmin Jackson

Equipment

  • 6 quart deep saute pan or any pan large enough to host all the ingredients.

Ingredients

  • 3 1/2 pounds chicken parts (I used a whole chicken cut up, reserving the backbone for another use). This recipe can use up to a 4 lb chicken.
  • 2 cups chicken broth
  • 1 cup beer (I use Lager)
  • 3 medium Idaho potatoes rinsed and cut into bite sized chunks.
  • 2 leeks white parts only. Rinse thoroughly and slice thinly.
  • 2 small onions peeled and thinly sliced. (Can use 1 large onion)
  • 4 scallions rinsed and chopped (about 1/4 to 1/2 cup)
  • 1 1/2 tablespoons garlic freshly crushed or finely minced
  • 1 tablespoon fresh thyme leaves
  • 2 1/2 teaspoons sea salt or kosher (adjust for your diet)
  • 1 teaspoon freshly ground black pepper
  • 3/4 teaspoon sweet paprika
  • 3 tablespoons extra virgin olive oil.

Instructions

  • Mix together the salt, black pepper and paprika. Reserve 1 teaspoon of the seasoning mix for the vegetables.
  • Season the chicken parts with the remaining seasoning mix.
  • In a deep saute pan, heat olive oil over medium heat.
  • Add the onions and leeks. Season with a pinch of seasoning mix. Cook until softened - about 5 minutes.
  • Add the garlic, thyme and scallions. MIx to combine. Cook 30 to 60 seconds.
  • Add the potatoes and season with the remaining seasoning mix. Mix to coat the potatoes with the vegetables.
  • Add the seasoned chicken parts. Mix to combine.
  • Pour in the beer. Stir. Bring to a boil and cook until beer is reduced to less than half.
  • Pour in the chicken broth. Bring to a boil. Cover, reduce heat to medium low. Simmer for 45 minutes or until chicken meat is fork tender and potatoes are soft and mushy. Turn off the stove.
  • Transfer to a seving bowl. Garnish with herbs if deesired. Serve over a bed of rice or pasta. Enjoy!

Nutrition

Calories: 590kcal | Carbohydrates: 29g | Protein: 37g | Fat: 35g | Saturated Fat: 9g | Cholesterol: 135mg | Sodium: 1398mg | Potassium: 992mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1005IU | Vitamin C: 24mg | Calcium: 79mg | Iron: 4mg