chicken thighs with leeks and carrots

chicken thighs with leeks and carrots

Prep time: 10 minutes
Cook time: 45 minutes
Makes 4 servings, 5 oz. each


  • 2 lbs chicken thighs, skin removed
  • 1/4 teaspoon ground black pepper
  • 1 Tablespoon olive oil
  • 4 leeks, light parts sliced into 2-inch lengths
  • 4 carrots, scraped and sliced into 2-inch lengths
  • 1 Tablespoon chopped fresh tarragon or 1 teaspoon dried
  • 2½ cups low sodium chicken broth

The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.


  1. In a large skillet with a lid, heat oil over medium heat. Sprinkle chicken with pepper. Add chicken to skillet and sauté for 6 to 7 minutes per side until browned.
  2. Add leeks and carrots and cook for another 1 to 2 minutes.
  3. Add tarragon and broth, bring to a boil. Cover, reduce heat and simmer for about 30 minutes or until internal temperature of thighs reaches 165°F.
  4. Remove chicken and vegetables, arrange on a platter and cover with foil.
  5. Bring liquid in skillet to a boil and cook for about 5 minutes to reduce the volume. Spoon sauce over chicken or serve separately.
  6. Suggestion: Serve with cooked rice and a tossed salad.
  7. Make sure all ingredients are labeled as Kosher for Passover. If preparing for a gluten-free diet, make sure all ingredients are labeled gluten-free.

Per serving: 320 calories, 14g fat, 4g saturated fat, 90mg cholesterol, 200mg sodium, 20g carbohydrate, 4g fiber, 8g sugars, 29g protein