Tuesday, January 17, 2017

Leek and Garlic Chicken with Mashed Potatoes

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This recipe is so delicious and economical since it's made with chicken thighs.  You can make this recipe with breast or legs also and my family will eat either.

Slice your leek and soak it in water.  Mine was especially dirty and I needed to change out the water.  Leeks contain sand and have to be separated and soaked to remove that sand.  Skipping this step will lead to grit in your food...ew!

Fill a pot with water for the potatoes and peel and slice them.  They will boil for about 25 minutes (this may change due to how thick you cut them or your altitude).  They need to be fork tender when done.

Separate out 8 cloves of garlic.  You can use less if you have huge cloves. Smash them with a knife to remove the skin and roughly chop any larger cloves.

Place the oil in a frying pan on medium high heat.  When hot, add chicken skin side down and fry until the skin is brown.

Once the skin is brown remove the chicken to a casserole dish. Pour most of the oil out of the frying pan, then with the heat off, add your drained leeks and your roughly chopped garlic and coat it in the oil.  Add this mixture to the chicken then top with the 1/2 cup of chicken broth.  If you don't have broth, you can add water, it is there to help keep the chicken moist.

 Bake at 450 for 25 to 30 minutes, until juices run clear.

While your chicken is baking, finish mashed potatoes.  My family likes butter and milk in theirs, but you can substitute milk for almond milk or broth.

8 chicken thighs
8 cloves of garlic
1 leek, sliced or chopped
salt and pepper to taste
1/2 cup chicken broth
1/2 cup oil

For the potatoes:
3 lbs potatoes
salt and pepper to taste

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