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🍗Brown Butter Chicken with Leek Gravy

4.01
Ben

by Ben (@Ben Silver)

13 ingredients18 steps2 servings802.2 cal/serving
Nut-FreeHigh Protein
Dietary labels are keyword-based and may contain errors. Check the ingredients yourself. Disclaimer
Not a substitute for professional dietary advice. Always verify ingredients if you have allergies or restrictions.
Prep: 15 minCook: 45 min
Servings

Ingredients

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Chicken

  • 2 wholechicken legs(thigh + drumstick attached, or 2 large bone-in skin-on thighs)
  • kosher salt(to taste)
  • 0.25 cupall-purpose flour
  • 2 Tbspbutter
  • 1 Tbspneutral oil

Leek Gravy

  • 2leeks(white and pale green parts only, halved lengthwise and sliced)
  • kosher salt(to taste)
  • 3 Tbspbutter
  • 1 cupdry white wine
  • 1 cupchicken stock

Finish the Gravy

  • 3 Tbspcold butter
  • black pepper(to taste)

Serve

  • fresh chives(finely sliced)

Instructions

Chicken

  1. 1The night before cooking, season the chicken generously all over with kosher salt. Place uncovered on a rack in the fridge overnight.
  2. 2The next day, remove from the fridge while you prep the rest of the ingredients.
  3. 3Pat the chicken dry. Lightly dust all over with flour, then shake off any excess. You just want a very thin coating.
  4. 4Heat a stainless steel skillet over medium-low heat. Add the neutral oil and 2 tablespoons butter.
  5. 5Once the butter is melted and foaming, add the chicken skin side down. Cook slowly until the skin is deeply golden and crisp, with an almost fried-like crust. Adjust the heat as needed so the butter browns but does not burn.
  6. 6Flip and cook for 1 minute on the second side, then remove the chicken to a rack or plate.

Leek Gravy

  1. 1Heat the oven to 375°F.
  2. 2Add 3 tbsp butter to the pan.
  3. 3Once the butter is melted and foaming, add the sliced leeks and a pinch of salt. Cook over medium heat, stirring occasionally, until softened, sweet, and lightly golden.
  4. 4Pour in the white wine and scrape up any browned bits from the bottom of the pan. Let the wine reduce by about 50%.
  5. 5Add the chicken stock and bring to a simmer.
  6. 6Return the chicken to the pan skin side up. The liquid should come about halfway up the chicken without touching the skin.
  7. 7Transfer the pan to the oven and roast for 25 to 30 minutes, or until the chicken is cooked through.
  8. 8Remove the chicken from the pan and rest on a rack or plate.

Finish the Gravy

  1. 1Place the pan back on the stove over medium heat if needed and reduce the liquid slightly until it lightly coats a spoon.
  2. 2Turn the heat off and add the cold butter 1 tbsp at a time, swirling or stirring constantly until the sauce turns glossy and emulsified.
  3. 3Taste and adjust seasoning with salt and black pepper.

Serve

  1. 1Spoon some of the leek gravy onto each plate. Place the chicken on top so the crisp skin stays exposed. Garnish with tons of chives.
Nutrition Facts
Valeur nutritive
Per 1 serving
pour 1 serving
% Daily Value*
% valeur quotidienne*
Calories 802.2
Fat / Lipides 59 g79 %
Saturated / saturés 30.3 g161 %
+ Trans 1.8 g
Cholesterol / Cholestérol 262.3 mg87 %
Sodium 1662.8 mg72 %
Carbohydrate / Glucides 29.5 g11 %
Fibre / Fibres 2.1 g8 %
Sugars / Sucres 6.6 g7 %
Protein / Protéines 36.6 g
Potassium 777.7 mg23 %
Calcium 98.6 mg8 %
Vitamin D / Vitamine D
Iron / Fer 4.5 mg25 %

*5% or less is a little, 15% or more is a lot

*5% ou moins c'est peu, 15% ou plus c'est beaucoup

Some ingredients do not say how much, so an amount was assumed for them before any of this was counted:

  • "kosher salt (to taste)" assumed as "1 pinch of table salt"
  • "kosher salt (to taste)" assumed as "1 pinch of table salt"
  • "black pepper (to taste)" assumed as "1 pinch of black pepper"
Nutrition information is automatically estimated and may contain errors. Disclaimer
Nutritional information, ingredients, and dietary data displayed on this site are generated or estimated using artificial intelligence. While we strive for accuracy, these values may contain errors and should not be considered a substitute for verified nutritional data. If you have food allergies, intolerances, or any medical or dietary condition, please verify all information independently before consuming any food based on data shown here. This site is not a medical or dietary authority and assumes no liability for inaccuracies. Always consult a qualified healthcare professional for advice regarding your diet.

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