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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.

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