Braised Chicken Thighs and Leeks
This oven-braised chicken and leeks recipe is utterly irresistible, with meltingly tender leeks, juicy chicken, and an umami mustard-miso broth delicious enough to chug. I tested this recipe over and over to get it perfect… but really so I could eat it every day!
Every fall I crave dinner recipes with a rich and savory profile without feeling too heavy. I’ve made a bomb chicken and leeks recipe before, but it’s a little too labor intensive for being a new mom. I decided to make something much easier without sacrificing flavor. For this dish, I tested this recipe 4 or 5 times within two weeks because it was THAT GOOD! My husband and I still joke about chicken thighs and leeks being on our rotation because we were eating this nonstop!
In this recipe, earthy miso and punchy Dijon mustard come together to enhance, not overpower, the natural sweetness of the leeks. The broth thickens in the oven, ensuring the chicken thighs remain juicy and tender. The beans are optional, but suggested. They become soft and creamy and soak in the savory broth.
The result is both elevated and approachable, cozy and clean, perfect for a weeknight dinner or a low-effort dinner party. Bonus? It’s high in protein and fiber: filling and gut healthy.
I love rich and cozy dishes, like my Moroccan-Inspired Braised Jewish Brisket, and my Bolognese pasta sauce! I make all three of these recipes frequently, and hope you do too!
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Why You’ll Love This Recipe:
- Flavor-packed with minimal effort – Miso and mustard make the broth feel luxurious with almost no work.
- One pan wonder – The thighs and leeks cook in a single oven-safe braiser or skillet, first sauteed then braised in the oven
- Great for meal prep – The flavors deepen, and it reheats beautifully.
- Balanced nutrition – High in protein and fiber thanks to the beans and chicken.
- Flexible serving options – Spoon it over rice, couscous, or dip in with crusty bread.
Ingredients
- Chicken thighs – Bone-in, skin-on. Deeply flavorful and tender when braised; and the skin gets nice and crispy!
- Mustard – Dijon and whole grain. Use good quality, like Maille or Edmond Fallot.
- White miso paste – A subtle, umami-rich paste that deepens the broth. You can find this at most grocery stores including Trader Joe’s.
- Leeks – When braised, leeks become sweet and silky; they’re a star of this dish.
- Broth – “Bone broth” specifically. This provides depth and forms the base of the braising liquid.
- White wine – Adds brightness and acidity, helping to soften the leeks.
- Cannellini beans – Creamy and mild, they soak up all the flavor and bulk up the dish. Use any white bean, really!
See recipe card for quantities.
How to make Braised chicken thighs and leeks
This delicious, easy weeknight dinner comes together in one oven-safe pan. Simply marinade then brown the chicken, sautee the leeks, then add everything all together. No fussy steps and minimal ingredients with a full-flavor result!
1. Marinade the chicken thighs in some dijon mustard and miso. Cook the chicken thighs first, skin side down. Flip and cook skin side up then remove from the pan and set aside on a plate.
2. Clean and prep your leeks (more on this below). Leeks start growing underground, leaving dirt beneath the outer layers that need to be rinsed out. Add leeks to pan and sautee.
3. Add the broth and stock. Use your spatula to scrape up the brown bits. Add the dijon mustard, whole grain mustard, and miso and whisk to integrate these into the liquid. Add the beans if using, and mix in with the broth. Nestle the chicken thighs back into the skillet, skin side up.
4. Braise uncovered for about 30-45 minutes at 400F, or until the juicy chicken has cooked through and the leeks are soft and caramelized. Remove, and serve as is or over a bed of couscous, rice, quinoa, or potatoes.
how to clean and prepare leeks
Leeks are incredibly flavorful when braised, but they do need a bit of prep to remove the dirt that hides between their layers. Here’s exactly how to clean and cut leeks for this recipe (and in general!):
- Remove the outer layers. Peel away the first two outer layers and discard.
- Trim the ends. Cut off the root end and the tough dark green tops. I usually cut off a few inches of the top. The further out the layer, the tougher the pieces are. Sometimes I choose to cut off more from the outer layers than the inner layers, just to be less wasteful. Up to you as doing so will add an extra step.
- Slice in half lengthwise. Cut each leek in half from top to bottom to expose the layers. This is key for washing them thoroughly.
- Rinse under running water. Hold each half under cold running water, gently fanning open the layers with your fingers to rinse away hidden dirt and sand. Don’t fully separate the layers, just loosen them enough to clean. The dirt should come out fairly easily and this rinsing process should only take a minute or two.
- Pat dry. Shake off excess water and pat the leeks dry with a clean kitchen towel or paper towel.
- Cut into large pieces. For this braised dish, cut each half into 3-inch segments. These pieces hold their shape during cooking and become meltingly tender. If some fall apart, don’t fret! They can still be used of course.
Substitutions and Variations
These oven-braised chicken thighs and leeks make a super simple recipe as is, but here are a few ways to make it your own!
- Boneless skinless chicken thighs – these would work great too! Follow the recipe as is, but the chicken will sear faster so keep an eye out.
- Beans – use navy beans, great northern beans, or even chickpeas instead of cannellini beans. Or, omit all together
- White wine – this component adds some acidity to balance to richness. If you don’t have, feel free to replace with more broth or water, and add a squeeze of lemon juice instead.
Storage
Make ahead: Marinade the chicken up to 24 hours in advance. Place in the fridge, and remove about 30 minutes prior to cooking. You can also prep the leeks up to three days in advance, storing in the fridge until ready to use.
Leftovers: Store leftover braised chicken thighs and leeks in an airtight container for up to 4 days in the fridge.
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Braised Chicken Thighs and Leeks
Ingredients
For the Chicken:
- 4 bone-in skin-on chicken thighs
- 1 tablespoon olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon white miso paste
For the Leek Sauce:
- 1 tablespoon olive oil
- 2 leeks trimmed, washed, and cut into 3–4 inch pieces
- 1 cup chicken or vegetable broth
- ½ cup dry white wine
- 3 tablespoons Dijon mustard
- 1 tablespoon whole grain mustard or sub more Dijon
- 3 tablespoons white miso paste
- 1 15 oz can cannellini beans, drained and rinsed
- salt & pepper to taste
Instructions
- Preheat your oven: Set the oven to 400°F
- Marinate the chicken: In a large bowl, combine the chicken thighs, olive oil, Dijon mustard, and miso paste. Use your hands to rub the mixture all over the chicken, getting under the skin where possible.
- Prepare the leeks: Remove the tough outer leaves (1-2 layers). Trim the root ends and tops of the dark tops. Cut each leek in half from top to bottom to expose the layers. This is key for washing them thoroughly.. Rinse under running water, gently fanning the layers without fully separating, to wash through the dirt. Pat dry and cut into 3–4 inch pieces. Set aside.
- Sear the chicken: Heat 1 tablespoon olive oil in a 3.5-quart braiser or oven-safe skillet over medium heat. Place the chicken thighs skin side down. Sear for 7–10 minutes, until you are able to remove the chicken easily. If they are stuck, they aren't ready. Flip and cook another 5–7 minutes. Transfer to a plate.
- Sauté the leeks: If there’s no rendered fat in the pan, add another tablespoon of olive oil. Arrange the leeks cut-side down (as best you can) and sauté for a few minutes. Pour in the broth and wine. Scrape up any flavorful brown bits stuck to the pan with a wooden spatula. Create a small well between the leeks and add the dijon and while grain mustards, and miso paste. Whisk them in the well to integrate them into the liquid, then stir to evenly distribute. Add salt and pepper to taste (give the broth a try first, as miso is inherently salty. If you want more, start with ¼ teaspoon each).
- Braise: Return the chicken to the pan, skin side up, tucking the bottoms into the broth. Spoon the cannellini beans into the spaces between the leeks and chicken. Bake for 30–45 minutes, until the chicken is cooked through and the leeks are fork-tender.
- Serve and enjoy. Serve hot with your choice of white rice, couscous, or crusty bread to soak up the sauce.
Hearty and Healthy. I didn’t have cannellinni beans so I used garbanzo and it came out great.
sounds delicious!