~bone in chicken thighs ~one skillet chicken recipe ~gluten free and low carb ~lemon garlic butter sauce ~1 hour or less, mostly hands off
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prep the leeks (this can be done in advance for meal prep!).
pan sear the chicken thighs.
add leeks, garlic, then stock.
bring to a simmer with chicken and lemon pieces
swirl in the butter, add a little bit of salt.
pick a carb for the side - rice or mashed potatoes keep things gf!
roast in the oven for 30 minutes until done. maybe a drink in this time.
Thinly slice the leeks, then place them in a bowl of water to get rid of any grit. Carefully lift the leeks out of the bowl - the sand and dirt will sink to the bottom.
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Heat the pan to medium-high heat, then let the chicken thighs sear skin-side down until brown and crispy, then flip.
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Set the chicken thighs aside, then add the leeks and garlic to the skillet. Sauté until soft as a base for the sauce.
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Add the chicken back to the skillet with stock and lemon juice. Bake for 30 minutes until the chicken is cooked through.
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Swirl butter into the finished sauce, then add a few pinches of salt. Serve with bread, rice, or noodles!
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