Soft leeks, sweet peas, and a light cream sauce make a comforting home for golden chicken thighs. Country Chicken Herbs Blend brings thyme, sage, and rosemary notes to a skillet dinner that pairs well with mashed potatoes or crusty bread.
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Flour & Herbs recipes
Creamy Country-Herb Chicken with Leeks and Peas
Serve as soon as the sauce is ready. By Flour & Herbs.
Directions
- Prepare the chicken. Pat the thighs dry and season with 1 teaspoon Country Chicken Herbs Blend. Clean between the leek layers thoroughly to remove grit.
- Brown the thighs. Heat the oil in a large skillet over medium-high heat. Brown the chicken for about 3 minutes per side, working in batches if needed. Transfer to a plate; it will finish cooking in the sauce.
- Make the sauce. Reduce the heat to medium. Add the leeks and cook for 5–7 minutes until soft, adding a splash of water if the pan is dry. Stir in garlic for 30 seconds, then flour for 1 minute. Slowly stir in stock, scraping the pan. Add cream and the remaining teaspoon of herbs.
- Simmer gently. Return the chicken and plate juices. Cover and simmer gently for 10–15 minutes, turning once, until every thigh reaches at least 165°F (74°C) in its thickest part. Add a splash of stock if the sauce thickens too much.
- Add peas and finish. Stir in the frozen peas and simmer uncovered for about 3 minutes, until hot. Add lemon juice and taste before adding salt or pepper. Serve with the sauce spooned over the chicken.
Estimated nutrition: 430 calories per serving (one quarter of recipe). Includes listed sauces and toppings; excludes suggested accompaniments. Actual values vary with brands and portion size.
Before you start
Choose a wide lidded skillet and have a thermometer ready. Slice the leeks, rinse between their layers and drain well to remove hidden grit.
Cooking tips
Brown chicken in batches if needed, then finish in the sauce at a gentle simmer. Avoid a hard boil, which can reduce the cream too quickly and leave the pan dry.
Serving ideas and variations
Spoon over rice, mashed potatoes or buttered noodles. Add the peas near the end so they stay bright rather than turning dull and soft.
Storage and reheating
Refrigerate chicken and sauce in shallow covered containers within 2 hours and use within 3 days. Reheat gently, stirring the sauce and adding a little stock if needed. Keep the refrigerator at 40°F (4°C) or below, and reheat cooked leftovers to 165°F (74°C).
More ways to use Country Chicken Herbs Blend
Try this blend in turkey burgers or a creamy vegetable soup.