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Chicken and Leeks

Leeks are an amazing source of many vitamins, including but certainly not limited to vitamin K, magnesium, B6, foliate, omega 3’s and many more. You certainly could benefit from this wonderful vegetable. Try this amazing recipe and start loving leeks!!!

Chicken and Leeks Recipe


2 tsp Olive Oil

1 Large Leek or 2 Medium / Small Leeks

4 Chicken Breasts - boneless, skinless

1 Cup Orange Juice

4 TBL Dry Vermouth

4 TBL Orange Marmalade

3 Cups Cooked Couscous (Or Substitute White Rice for a GLUTEN FREE Option)


Cook couscous (or rice) according to package directions.

Cut leek into small thin slices and set aside in an Off Your Rocker Pottery Flat Bowl.

In a large skillet heat olive oil over medium heat and add leek. Sauté leeks for about 3-5 minuets or until they begin to soften. Remove leeks and set aside in your Flat Bowl.

Add chicken to skillet and cook, turning, until evenly browned and a meat thermometer reads 165F. Place chicken into your flat bowl with the leeks.

Add orange juice, vermouth, and marmalade to skillet. Stir and scrap up any brown bits from the bottom of the pan. Bring to a boil and stir for about 3 minuets or until sauce is reduced and thickened.

Return both leeks and chicken to skillet and coat with sauce.

On an Off Your Rocker Pottery Dinner Plate lay down a bed of couscous, top with chicken, leeks, and sauce. Enjoy!!! 

Lindsay Klix

Off Your Rocker Pottery

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  • JO on

    Sounds great and can’t wait to try it.

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