Got to Be NC
Recipe by: Lisa Prince

Chicken with leeks and potatoes

This is a great meal for St. Patrick’s Day if you don’t want to go the traditional route and have corned beef and cabbage.  Chicken thighs are great because they are less expensive, they are rich with flavor and you can find them in the store, boneless and skinless.  I found this recipe from Real Simple magazine back in 2009 and we have enjoyed it ever since.

Servings: 4
Cook Time: Prep Time: 15 minutes; Total Time: 15 minutes plus high for 3 to 4 hours, or on low for 6 to 7 hours
Meal Type: Entree
NC Ingredients: Chicken, Potatoes, Leeks

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Ingredients

16
new potatoes, washed
8
boneless and skinless chicken thighs
3
leeks (white and light green parts), halved lengthwise and cut into 1 ½ inch pieces
1
cup dry white wine
Salt and pepper
1
10oz. package frozen peas
1/3
cup heavy cream
1
tablespoon chopped fresh tarragon (optional)
Crock pot liner (optional)

Directions

Season your chicken thighs with salt and pepper.

Place your liner in your crock pot.

Place the potatoes in the bottom of the cooker.

Then add the chicken, leeks and wine.

Cook, covered, until the chicken and potatoes are tender, on high for 3 to 4 hours, or on low for 6 to 7 hours.

Transfer 4 potatoes and the cooking liquid to a small saucepan.  Mash the potatoes and add the peas and cream and heat through for 3 to 5 minutes.  Season the sauce with salt and pepper to your taste and spoon over the chicken and potatoes.

Garnish with the tarragon.

 
As seen on wral.com's Local Dish Play WRAL video

Recipes found on this page are from Got to Be NC members, staff, industry partners and Stove Side Chats. Stove Side Chats is Got to Be NC’s cooking show hosted by restaurant marketing specialist Chad Blackwelder. This series invites chefs and home cooks from around the state to teach you how to cook with in-season North Carolina deliciousness.