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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.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

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
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