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Meat, Northern, Eastern and Western France

Chicken with leeks and rice

Chicken with leeks and rice is a simmered dish for 4 people, ready in 55 minutes, rated easy, at about €3.00 per serving. Chicken thighs cook slowly with melting leeks and a splash of white wine, then cream fraiche binds the sauce at the end. The key is cooking the leeks gently so they soften without browning and keep their natural sweetness.

Tonight, chicken simmered with soft leeks in a mild cream sauce, with rice to soak up every bit of it.

Chicken with leeks and rice
Total time
55 min
Difficulty
Easy
Cost per person
€3.00
Calories per person
630 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter
The kids
They generally like it

This dish pairs tender simmered chicken with leeks that melt down in their own juices. Cream fraiche thickens the sauce without weighing it down, and the rice is there mainly to catch every drop. It asks for little hands on technique, but rewards you for letting it simmer slowly.

It's a solid weeknight dinner when you want something warm and comforting without spending the whole evening in the kitchen. Kids usually love it because the leeks turn very mild and the sauce coats the rice well. It also works for easy entertaining, just add an extra thigh or two if you're feeding more people.

The ingredients

4 people

Butcher

  • Chicken thighs 4

Fruits and vegetables

  • Leeks 5
  • Onion 1

Pantry

  • Dry white wine 15 cl
  • Riceoften in the pantry 300 g
  • Olive oiloften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Heavy cream fraiche 20 cl
  • Butter 20 g

Allergens Lactose, Gluten

The step by step recipe

  1. Clean the leeks by splitting them in half under running water, then cut them into chunks.

    Dirt hides between the layers, so spread them open well under the tap.

  2. Brown the chicken thighs in the oil and butter, then set them aside.

    Start skin side down and don't move them until they release easily from the pan.

  3. Soften the sliced onion and leeks in the pot, deglaze with the white wine, then add the chicken back in.

    Let the white wine bubble for a minute to lose its raw sharpness.

  4. Cover and let simmer over low heat, then stir in the cream, salt, and pepper for the last ten minutes. 40 min

    Add the cream near the end of cooking, that way it stays smooth and won't curdle.

  5. Cook the rice in a large pot of salted water, then drain and serve alongside the chicken. 11 min

    Rinse it in warm water before cooking so the grains stay nicely separate.

Our tips to get it right

  • Pick chicken thighs with the skin on, it protects the meat during simmering and adds flavor to the sauce.
  • Cut the leeks into even pieces so they all soften at the same rate.
  • If the sauce looks too thin at the end, simmer uncovered a few extra minutes before stirring in the cream.

The variations

  • Swap the heavy cream fraiche for light cream if you want a thinner sauce, it still turns out silky.
  • For a vegetarian version, replace the chicken with button mushrooms and use vegetable broth instead of white wine.
  • For a faster version, use chicken breast cut into pieces, the simmering time will be cut in half.

What to serve it with

  • A green salad with vinaigrette
  • Fresh bread for the sauce
  • A glass of dry white wine

Storage

This chicken and leek dish keeps 2 to 3 days in the fridge in a sealed container. It freezes well without the rice, for up to 2 months, in an airtight container. Reheat gently on the stovetop, adding a splash of water or cream to loosen the sauce.

Questions about this dish

Can you make this dish ahead of time?

Yes, you can make the chicken and leeks the day before and reheat it gently the next day. The sauce actually tastes even better once the leek flavor has had time to settle in.

Can you replace the white wine?

You can use chicken broth instead for an alcohol free version. The flavor will be slightly milder, but the dish still works well.

Why shouldn't the leeks brown?

If they brown, they lose their natural sweetness and turn sharper in flavor. Cooked gently, they stay soft and sweet in the sauce.

Can you freeze this dish?

Yes, but leave out the rice, which doesn't freeze well. Freeze just the chicken and sauce in an airtight container for up to 2 months.

How long does it take to make a chicken with leeks and rice?

Count 55 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a chicken with leeks and rice?

About 630 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a chicken with leeks and rice cost?

About €3.00 per serving, or €12.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose, gluten. Always check the labels of the products you buy.

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