Chicken Thighs with Leeks in Creamy Yogurt Sauce
Creamy yogurt sauce, tender, flavorful chicken, and soft, caramelized leeks. Weeknight dinner that's both easy and delicious.
Save
Equipment
- large saucepan skillet or enameled cast iron casserole (3–4 quart)
- Sharp chef’s knife
- cutting board
- Small skillet or saucepan
- meat thermometer
- mixing bowls
- whisk
- Wooden spoon or silicone spatula
- Microplane or fine grater
- tongs
- slotted spoon
- paper towels
Ingredients
For the Chicken
- 1½ lbs boneless skinless chicken thighs
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon sweet smoked paprika
- ¼ teaspoon garlic powder
The Skillet
- 2 tbsp butter divided
- 3 large leeks white and light green parts only, thinly sliced and well washed
- ½ teaspoon caraway seeds toasted and finely ground
- 4 cloves garlic minced
- ½ teaspoon fresh ginger finely grated
- ½ cup dry white wine
- 1½ cups low-sodium chicken stock boiullion cubes
- 1 tbsp Dijon mustard
- 2 teaspoons fresh thyme leaves
- 1 bay leaf
The Creamy Finish
- ¾ cup Greek yogurt room temperature
- 2 tbsp sour cream room temperature
- ¼ cup fresh dill finely chopped
- 1 tbsp fresh lemon juice
- 1 teaspoon lemon zest
- ⅛ teaspoon freshly grated nutmeg
- Salt and black pepper to taste
The Greens
- 3 cups baby spinach
- ¾ cup leeks very thinly sliced
- 2 tablespoons all-purpose flour or cornstarch
- neutral oil for shallow frying
- Pinch salt
Instructions
- Trim off the dark green tops and root ends of the leeks, keeping only the white and light green parts. Slice them into rounds or half-moons. Slice some into very thin slices to fry them later and use as a garnish
- Place the 3 large leeks (sliced) in a large bowl of cold water and gently swish to release any grit. Let them sit for a minute so the dirt sinks to the bottom, then lift the leeks out (don’t pour!) and drain well.
- Pat dry lightly before cooking.
- Tip: Reserve ½ -¾ cup of the clean leek rings now if you’re making the crispy leek topping.
- Pat the1½ lbs boneless skinless chicken thighs dry and season both sides with 1 teaspoon kosher salt ½ teaspoon black pepper, 1 teaspoon sweet smoked paprika, and ¼ teaspoon garlic powder.
- Heat a large skillet over medium-high heat. Add 2 tbsp butter.
- Sear the chicken in a single layer until golden on both sides, about 4–5 minutes per side.
- Transfer chicken to a plate (it does not need to be cooked through yet).
- Add the sliced leeks and a pinch of salt. Cook, stirring occasionally, until soft and silky, 6–8 minutes.
- Stir in the ground ½ teaspoon caraway seeds, 4 cloves garlic, and ½ teaspoon fresh ginger. Cook for 30–60 seconds, just until fragrant.
- Pour in the ½ cup dry white wine, scraping up any browned bits from the pan.
- Simmer until reduced by about half, 2–3 minutes.
- Add 1½ cups low-sodium chicken stock, 1 tbsp Dijon mustard, 2 teaspoons fresh thyme leaves, and 1 bay leaf. Stir to combine.
- Return the chicken and any juices to the skillet.
- Bring to a gentle simmer, cover, and cook until the chicken is tender and cooked through, 10–12 minutes.
- Heat about ½inch of neutral oil in a small pan over medium heat. Toss the thinly sliced leeks with 2 tablespoons all-purpose flour .
- Fry ¾ cup leeks in batches until golden and crisp, 1–2 minutes. Watch closely, as they can burn very fast.
- Drain on paper towels and season lightly with Pinch salt (and a pinch of smoked paprika if using).
- In a small bowl, whisk together ¾ cup Greek yogurt, 2 tbsp sour cream, ¼ cup fresh dill, 1 tbsp fresh lemon juice, 1 teaspoon lemon zest, and ⅛ teaspoon freshly grated nutmeg.
- Slowly whisk in ½ cup of hot sauce from the skillet to temper the mixture.
- Lower the heat to medium-low. Remove the bay leaf.
- Stir the tempered yogurt mixture into the skillet until fully incorporated.
- Add the3 cups baby spinach and gently fold until just wilted, 1–2 minutes.
- Season withSalt and black pepper to taste.
- Remove from heat and let rest 2–3 minutes.
- Finish with crispy fried leeks and extra fresh dill if you’re feeling fancy.
- Serve warm with crusty bread, potatoes, or spaetzle — and prepare for compliments.
Notes
Wash the leeks thoroughly - slice first, then soak and swish in cold water before draining well.
Toast and grind the caraway - a quick toast wakes up the spice, and fine grinding keeps the flavor subtle and balanced.
Go easy on the ginger - fresh ginger is powerful, add just a little.
Temper the yogurt before adding it. Always whisk some hot sauce into the yogurt mixture first to prevent curdling and keep the sauce silky.
Nutrition
Serving: 1cupCalories: 273kcalCarbohydrates: 15gProtein: 28gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 121mgSodium: 600mgPotassium: 619mgFiber: 2gSugar: 4gVitamin A: 2855IUVitamin C: 16mgCalcium: 111mgIron: 3mg
Tried this recipe?Let us know how it was!