PAN-ROASTED CHICKEN WITH LEEKS
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F. Put the bacon in a large heavy-bottomed ovenproof skillet and cook over medium-high heat until some of the fat renders, about 5 minutes. Push the bacon to the side of the pan. Season the chicken with salt and pepper, then add it to the pan and cook, turning, until it starts to brown, about 5 minutes. Stir in the garlic and leeks, then arrange the chicken on top of the bacon-leek mixture. Transfer to the oven and roast until the chicken is golden and a thermometer inserted into the thickest part registers 160 degrees F, 25 to 30 minutes. Transfer the chicken to a platter.
- Carefully return the skillet to the stovetop over medium-high heat. Sprinkle in the flour and cook, stirring, 1 minute. Add the broth and half-and-half and cook, stirring, 2 minutes. Bring to a boil and cook until slightly reduced, about 5 minutes. Stir in the parsley and a squeeze of lemon juice. Spoon the leek mixture over the chicken. Serve with the remaining lemon wedges.
- Per serving: Calories 418; Fat 24 g (Saturated 8 g); Cholesterol 147 mg; Sodium 322 mg; Carbohydrate 14 g; Fiber 1 g; Protein 34 g
CHICKEN AND LEEKS OVER COUSCOUS
Make and share this Chicken and Leeks over Couscous recipe from Food.com.
Provided by KelBel
Categories Chicken Breast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Make couscous by heating chicken stock, butter and raisins to a boil. Add couscous, cover and remove from heat.
- Heat oil in medium skillet. Cut chicken into bit sized pieces. Add to hot oil, season with salt and pepper. Cook for 5 minutes.
- Add leeks, and cook 5 more minutes.
- Add wine and cook 5 more minutes.
- Fluff couscous and serve with chicken.
Nutrition Facts : Calories 601.4, Fat 20.4, SaturatedFat 6.7, Cholesterol 61.7, Sodium 392.4, Carbohydrate 66.7, Fiber 4.5, Sugar 8.7, Protein 26.3
CREAMED CHICKEN AND LEEKS
Steps:
- Heat the butter in a saucepan. When foaming subsides, but before it gets brown add the leeks and celery and 1/4 cup of the chicken broth. Cover and simmer over low heat for 5 minutes; do not let it get brown. Add the chicken, skin side up along with bouquet garni and enough of the broth to just cover the chicken. Cover and simmer, over very low heat for 30 minutes or until chicken is just cooked through. Remove chicken from the broth; remove and discard skin and bones and cut chicken into chunks. Remove and discard bouquet garni.
- Puree the liquid through a food mill and return it to the saucepan. Add remaining broth and boil it down until reduced to 4 cups. Season to taste with salt and pepper. Add lemon juice to chicken and set in microwavable dish.
- Blend egg yolks and cream together. Very slowly ladle 1 cup of hot broth into the mixture. Return this tempered mixture to the soup and bring to under a simmer to thicken. Reheat chicken for a minute in microwave oven and distribute it among 4 soup plates. Ladle thickened broth over chicken and garnish with parsley. Serve over boiled potatoes or with bread
LEEK-Y CHICKEN AND COUSCOUS
Steps:
- Heat the chicken stock and 1 tablespoon of the butter in a medium pot with a tight-fitting lid. When the liquid boils, add the raisins and couscous. Take the pan off the heat. Stir the couscous and place the lid on the pot. Let it stand.
- Heat a large nonstick skillet over medium-high heat and add the EVOO. Add the chicken in a single layer and season it with salt and pepper. While the chicken browns on all sides, trim the rough tops and the root ends off the leeks.
- Cut the leeks in half lengthwise, then cut them into 1-inch half moons. Place the leeks in a colander and run them under cold water. Separate the layers to release the dirt and grit. Rinse well, then drain well.
- Add the leeks to the chicken and wilt, 2 to 3 minutes. Add the wine and let it cook down by half, 3 to 4 minutes. The leeks should still have some color but should be tender and the chicken should be cooked through. Add the remaining tablespoon of butter and swirl into the sauce.
- Fluff the couscous with a fork and stir in the parsley. Place a bed of couscous on each dinner plate and top it with the chicken and leeks.
CREAMY MUSTARD CHICKEN WITH COUSCOUS
Easy enough for a weeknight yet elegant enough for company, this chicken recipe is a surefire winner. It uses simple, everyday ingredients like chicken drumsticks and quick-cooking couscous that get a boost from a French-inspired pan sauce that includes buttery leeks, sharp mustard, and a touch of cream.
Provided by Shira Bocar
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 55m
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. Season chicken with salt and pepper, then dredge in flour, tapping off excess. Heat oil in a large oven-proof skillet over medium-high. Add chicken and cook, turning occasionally, until browned, 5 to 7 minutes. Transfer to a plate.
- Discard all but 1 tablespoon fat from skillet; reduce heat to medium. Add leeks and cook until soft, about 3 minutes. Add wine and cook, scraping up browned bits, until liquid evaporates, 3 minutes. Stir in broth, mustard, and thyme; bring to a boil. Return chicken and any juices to skillet in a single layer. Roast in oven until chicken is cooked through, 15 to 17 minutes.
- Transfer chicken to a plate. Bring sauce to a simmer over medium heat; stir in cream. Serve chicken and sauce with couscous and salad.
QUICK CHICKEN COUSCOUS
Take a break from pasta, rice, and potatoes with this quick chicken couscous bowl. Made with chicken breast (or thighs, or even leftover chicken!) and diced veggies of your choice, it's an impressive meal that takes just minutes to make once all the ingredients are prepped. The chicken is moist and tender, the couscous is light yet satisfying, and the veggies add color, flavor, and texture. It can be eaten at any temperature and would be perfect to pack for a picnic.
Provided by Chef John
Time 40m
Yield 2
Number Of Ingredients 19
Steps:
- Place couscous in a heat-proof mixing bowl. Add salt, pepper, cayenne, and olive oil; stir with a spoon until all couscous is coated with oil. Level off to smooth the top and set aside.
- Season chicken on both sides with salt.
- Heat olive oil in a saucepan over high heat. Add chicken and sear for 2 to 3 minutes on one side. Flip and add onions. Sear chicken on second side, while sauteing onions at the same time, for 2 to 3 minutes.
- Remove chicken to a plate and let cool for a few minutes. Cut chicken into 1/2-inch cubes and return to the saucepan.
- Add chicken broth, zucchini, green beans, bell pepper, green onions, paprika, and turmeric to the saucepan. Place over high heat. As soon as it boils, remove from the heat and carefully dump it on top of the couscous; do not stir. Immediately wrap bowl tightly with foil and set a timer for 5 minutes.
- When timer goes off, unwrap foil and toss in parsley. Stir to combine ingredients. Taste and adjust for salt.
- Spoon couscous onto serving plate and garnish with feta cheese, chili flakes, and parsley and a drizzle of olive oil.
Nutrition Facts : Calories 966 calories, Carbohydrate 125 g, Cholesterol 70 mg, Fat 34.7 g, Fiber 21.3 g, Protein 46.3 g, SaturatedFat 5.9 g, Sodium 1428.6 mg, Sugar 5.7 g
LEEK"Y" CHICKEN AND COUSCOUS
Make and share this Leek"y" Chicken and Couscous recipe from Food.com.
Provided by ratherbeswimmin
Categories Poultry
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat chicken stock and 1 tablespoon butter in a medium pot with a tight-fitting lid.
- When the liquid boils, add in the raisins and couscous; remove pan from heat.
- Stir the couscous and place the lid on the pot; let stand.
- Heat a large nonstick skillet over med-high heat; add in the olive oil.
- Add the chicken in a single layer and season it with salt and pepper.
- While the chicken browns on all sides, trim the rough tops and the root ends off the leeks.
- Cut the leeks in half lengthwise, then cut them into 1-inch half moons.
- Place the leeks in a colander and run them under cold water.
- Separate the layers to release the dirt and grit; rinse well, then drain well.
- Add the leeks to the chicken and wilt 2-3 minutes.
- Add in the wine and let it cook down by half, 3-4 minutes.
- The leeks should still have some color but should be tender and the chicken should be cooked through.
- Add in the remaining 1 tablespoon butter and swirl into the sauce.
- Fluff the couscous with a fork and stir in the parsley.
- Place a bed of couscous on each dinner plate; top with chicken and leeks.
Nutrition Facts : Calories 678.2, Fat 16.3, SaturatedFat 5.5, Cholesterol 116.7, Sodium 300.8, Carbohydrate 68.6, Fiber 4.5, Sugar 9.1, Protein 51
COUSCOUS WITH LEEKS, CORN, AND OLIVES
Categories Olive Vegetable Side Quick & Easy Leek Corn Summer Couscous Bon Appétit Sugar Conscious Kidney Friendly Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Heat oil in heavy medium saucepan over medium heat. Add leeks and corn and sauté until vegetables are soft, about 3 minutes. Add 1 cup water, wine, broth, and thyme; bring mixture to boil. Remove pan from heat and mix in couscous. Cover and let stand 5 minutes. Using fork, fluff couscous. Mix in olives and lemon juice. Season to taste with salt and pepper. Serve warm or at room temperature.
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