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Lemon-Leek Chicken

August 6, 2019

Prep Time:

20 Minutes

Cook Time:

60 Minutes


5 Servings



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About the Recipe

p. 57 Battered: A Whipped and Sipped Mystery

Alene hurried back across the hall to her own apartment. The door was unlocked as usual, since they had a doorman, and nothing ever happened. They’d always felt completely safe in the building. Now she’d need to give the kids keys and retrain them about locking the door. Her father and children were sitting together with all eyes glued on a nature special.

She opened the refrigerator and freezer, mulling her options. Lemon-leek Chicken seemed like a good idea. She pulled out celery, carrots and leeks, a large package of frozen chicken thighs, and a container of frozen chicken stock. She chopped the vegetables and sautéed them in a little olive oil, defrosted the stock in the microwave and added it to the pot along with the chicken. She covered the pot, and feeling more in control of her emotions, went to tell her father and children about Gary.

Alene took a deep breath and turned off the television. “I have some bad news.”

Even her father complained, adding his dismayed voice to the children’s sighs. “We were in the middle of a show about sharks, Alene!”


About a pound of skinless, boneless chicken breasts or thighs

2 leeks (cut in about 1/2/ inch pieces)

2 TBSP extra virgin olive oil (EVOO)

4 cups low-sodium vegetable or chicken broth (box or homemade)

1 cup rice, faro, or orzo

½ tsp dried dill

½ cup fresh parsley

½ tsp lemon zest

Juice of ¼ lemon (or more to taste)

1 tsp apple cider vinegar

½ cup fresh chopped dill

½ tsp kosher or sea salt

½ tsp pepper


  • Sauté leek in olive oil

  • Pour in stock/broth

  • Add chicken and simmer about 15 minutes

  • Remove chicken and let cool.

  • Add ingredients through lemon zest to pot, including whatever rice or grain you choose

  • Simmer covered until grain is cooked, about 15 minutes

  • Continue simmering 5-10 minutes if you want a thicker (less soup-like) sauce

  • Return chicken to pot, squeeze in lemon juice and season w/salt and pepper

  • Serve in soup bowls with a generous amount of chopped dill over each serving

  • Variation: chop a large onion if you don’t have leeks

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