STREAMING NOW: The Layover
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“From the bon appetit site. This looks scrumptious!”
READY IN:
35mins
SERVES:
4
YIELD:
1 Each
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oil in a large heavy Dutch oven over medium-high heat.
  2. Season chicken breasts with salt and pepper.
  3. Place chicken in Dutch oven and cook until brown on both sides, 12-15 minutes total. Transfer to a plate and set aside.
  4. Place leeks and onion in same pot and sauté until tender, about 8 minutes.
  5. Add garlic and sauté until tender, about 2 minutes.
  6. Stir in broth, wine, Dijon mustard, and minced thyme and bring to a simmer.
  7. Return chicken to pot. Cover and simmer over medium-low heat until chicken is cooked through, about 15 minutes.
  8. Transfer chicken to plates.
  9. Bring liquid in pot to a boil; cook until sauce is thickened and glossy, about 15 minutes.
  10. Whisk in butter and season with salt and pepper. Spoon sauce over chicken and garnish with thyme leaves.

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