Baked Chicken with Leeks

FIRST, I want to thank all of you for your sweet and kind comments on my anniversary post. Your comments brought tears to my eyes and I appreciate your friendship more than I could ever express in words. I am so blessed.

On to this chicken which was another stumper because I really didn't know what to call it - Leeky Chicken? That was my first idea but it doesn't sound very appetizing. On top of that my battery died when I started so there are no step by step pictures.

The inspiration for this chicken was all of the dishes made back in the day using onion "cup of soup" mix. There are so many sophisticated powdered and condensed soups mixes on the grocery these days - your imagination sets your limits as to what you can create. This turned out to be a easy and very tasty meal. It's great for supper guests and even better for picky eaters.


I started out with six bone in, skin on chicken drumsticks and 5 bone-in, skin on chicken thighs.

Preheat oven to 350 degrees.

Salt and pepper chicken pieces and brown in a large skillet over medium-high heat in one tablespoon of canola oil and one tablespoon of butter. As the pieces brown, move them to a buttered 9x13 casserole dish, skin side up.

Once all of the chicken is browned and placed in the casserole dish, remove all but one tablespoon of liquid from the skillet and return the skillet to medium-high heat. Pour 1 cup of heavy cream, 1/2 cup chicken stock to skillet along with one package of Knorr Leek Soup Mix (Powdered). Mix with a whisk until smooth and slowly add 3/4 cup of Marsala wine and blend. Add two cloves of minced garlic salt and pepper to taste. Bring to a low boil and remove from heat.

Pour cream mixture over chicken, cover with aluminum foil and bake in a preheated 350 degree oven for one hour.

Serve over fluffy white rice. This is definitely no hum-drum baked chicken!