Polish · intermediate
Polish Pan-Seared Chicken Thighs With Creamy Dill And Leek Sauce
A comforting Polish-inspired chicken skillet featuring tender boneless chicken thighs simmered in a velvety leek and fresh dill cream sauce with caraway notes.
- PREP TIME
- 15 min
- COOK TIME
- 25 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Season chicken thighs evenly on both sides with salt and ground black pepper.
- 02
Heat vegetable oil in a large skillet over medium-high heat until hot.
- 03
Sear chicken thighs for 5 to 6 minutes per side until golden brown, then transfer to a side plate.
- 04
Melt butter in the same skillet over medium heat, add sliced leeks and crushed caraway seeds, and cook for 5 minutes until soft.
- 05
Pour in halal chicken broth, scraping up browned bits from the pan, then reduce heat to low and whisk in sour cream until smooth.
- 06
Return chicken thighs and accumulated juices to the skillet and simmer gently for 6 to 8 minutes until fully cooked before stirring in fresh dill.
A LITTLE KITCHEN KNOW-HOW
Pan Deglazing
Pouring broth into a hot pan after searing meat to dissolve browned caramel bits and build a rich sauce base.
Notes from the kitchen
- Whisk a tablespoon of warm broth into the sour cream before adding it to the skillet to prevent curdling.
- Pair this pan dish with classic boiled baby potatoes tossed in butter and parsley.
- Original home-cooking adaptation inspired by Polish; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.