Chicken Thighs With Creamy Leek and Caper Sauce

Editor
A delicious, decadent tasting dinner for any night of the week!
Chicken Thighs with Creamy Leek and Caper Sauce

Faith Mason

The sauce here is a gorgeous one, with the rich and creamy notes lifted by the sharp saltiness of the capers. It really does make you wonder why anything is cooked on the stove. — Faith Mason, author of Sheet Pan Magic

5
Servings
792
Calories Per Serving
Deliver Ingredients

Ingredients

  • 8 chicken thighs, skin on
  • 1 Pound new potatoes, halved (or quartered if large)
  • 2 Tablespoons olive oil
  • Sea salt and freshly ground black pepper
  • 2/3 Cups heavy cream
  • 7 Tablespoons dry vermouth (Noilly Prat is great) or white wine
  • 1 Tablespoon bouillon powder
  • 2 garlic cloves, crushed
  • 1 large leek, finely sliced
  • 3 Tablespoons capers
  • 2 handfuls of watercress

Directions

Preheat the oven to 425ºF.

Place the chicken and potatoes in a 8 x 12 x 2-in sheet pan and toss with the olive oil. Arrange the chicken skin-side up and season generously with salt and pepper. Roast for 25 minutes until the skin is crisp and starting to turn golden.

Meanwhile, combine all the remaining ingredients, except the watercress, with 7 tbsp boiling water in a jug, then season with salt and pepper. When the cooking time for the chicken and potatoes is up, pour the creamy mixture into the pan, then turn the chicken in the liquid to coat but return the chicken to skin-side up.

Roast for a further 30 minutes until the chicken is cooked through and the sauce is bubbling. Serve with the watercress scattered on top.

Recipes excerpted with permission from Sheet Pan Magic by Sue Quinn, (Quadrille, October 2017)

Nutritional Facts

Total Fat
57g
88%
Sugar
3g
N/A
Saturated Fat
19g
95%
Cholesterol
277mg
92%
Protein
43g
85%
Carbs
23g
8%
Vitamin A
215µg
24%
Vitamin B12
2µg
26%
Vitamin B6
1mg
60%
Vitamin C
24mg
40%
Vitamin D
0.5µg
0.1%
Vitamin E
2mg
10%
Vitamin K
42µg
52%
Calcium
82mg
8%
Fiber
3g
12%
Folate (food)
39µg
N/A
Folate equivalent (total)
39µg
10%
Iron
3mg
18%
Magnesium
80mg
20%
Monounsaturated
24g
N/A
Niacin (B3)
12mg
61%
Phosphorus
466mg
67%
Polyunsaturated
9g
N/A
Potassium
1001mg
29%
Riboflavin (B2)
0.4mg
25.9%
Sodium
992mg
41%
Thiamin (B1)
0.3mg
18.6%
Trans
0.2g
N/A
Zinc
4mg
23%

Around the Web