- Prep Time
- 15 mins
- Total Time
- 40 mins
- Serves
- 4
Ingredients
- 1 tbsp
- canola oil
- 15 mL
- 2
- chicken legs
- 2
- leeks, white parts only, cut in ¼-in. (5-mm) slices
- 2
- garlic cloves, minced
- 1
- small butternut squash, peeled, seeded, cut in 1-in. (2.5-cm) cubes
- 2 cups
- chicken broth
- 500 mL
- 2 tsp
- chopped fresh thyme
- 10 mL
- 1 cup
- shredded Swiss cheese, divided
- 250 mL
Method
- Step 1
- Heat oil over medium-high heat in large oven-proof skillet. Brown chicken on all sides, about 5 min. Transfer chicken to a plate.
- Step 2
- Drain all but 1 tbsp (15 mL) oil from skillet. Reduce heat to medium and cook leeks and garlic in skillet until golden, about 3 min. Add squash, broth and thyme. Reduce heat to medium-low. Return chicken to skillet, partially covering with squash. Cover and cook until squash is tender and chicken is cooked through, about 20 min.
- Step 3
- Preheat broiler to high. Sprinkle each chicken leg with ½ of the cheese, broil until cheese is golden brown and bubbling, about 1 min.
- Step 4
- Divide vegetables evenly among 4 plates. Joint chicken legs on a clean work surface. Top each plate with 1 piece of chicken.
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Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (¼ of the recipe):
- Calories:
- 480
- Fat:
- 20 g
- Saturated Fat:
- 8 g
- Carbs:
- 33 g
- Fibre:
- 5 g
- Sugar:
- 7 g
- Cholesterol:
- 120 mg
- Protein:
- 44 g
- Sodium:
- 630 mg
