LEMON CHICKEN AND LEEK RICE PILAF
Provided by Rachael Ray : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Heat the butter over medium heat in a skillet that has a lid. Add the pasta and toast until deep golden and nutty. Add the leeks and wilt, 3 to 4 minutes. Season with salt and pepper, and add wine, if using, and cook until it evaporates. Add the rice and the chicken stock and lemon zest. Bring to a boil, and reduce the heat to a simmer. Cover and cook until almost tender, 15 minutes. Add the chicken, lemon juice and parsley. Cover, let stand 5 to 10 minutes, then serve.
- Get Rachael's shopping list for this episode's recipes here.
- Place the cleaned chicken in a pot on bed of bay leaves, carrots, garlic, lemon, onions, celery and parsley. Fill the pot covering the top of the chicken with about 12 cups water. Sprinkle with salt and throw in a couple of peppercorns. Bring the water to a low boil then gently cook at low rolling simmer for about 1 hour, turning the chicken occasionally. Turn off the heat and allow the chicken to cool completely in its own juices. Remove the chicken and separate the meat from the skin and bones. Strain and reserve all of the cooking liquids.
CHICKEN, LEEK & PARSLEY PIE
This satisfying evening meal can be made in advance: simply make up the pie and freeze until you are ready to bake it
Provided by Mary Cadogan
Categories Dinner, Main course, Supper
Time 2h30m
Yield 2 adults & 4 kids
Number Of Ingredients 11
Steps:
- Put the chicken in a pan, which is large enough to take it snugly. Roughly chop the carrot, onion and celery and tuck around the chicken with the bouquet garni. Pour in enough water to come just over halfway up the chicken, then season with salt and pepper.
- Bring to the boil, then reduce the heat, cover tightly and simmer gently for 1-1¼ hrs, until the chicken is well cooked. Carefully lift the chicken out onto a board lined with kitchen paper to absorb any stock that leaks out. Then strain the stock, discarding the veggies, and measure 500ml into a jug - any extra you can cool and freeze for another time.
- Heat the oven to 200C/fan 180C/gas 6. Strip the meat from the chicken, discarding the skin and bones. Cut the meat into large chunks and put into a 1-litre pie dish.
- Melt the butter in a pan, add the leeks and fry until starting to soften. Sift in the flour and cook for 1 min. Gradually stir in the stock, cooking until the sauce is smooth and glossy. Take off the heat and add lemon, parsley and crème fraîche. Season. Pour the sauce over the chicken and leave to cool.
- Roll out the pastry and trim to 5cm larger than the pie dish. Brush the edge of the dish with water. Lay the pastry on the pie, tucking the edges under to make a double layer around the rim. Press the pastry edge to seal it. Roll out any trimmings to make leaves for the top. Brush the pastry with milk or egg and bake for 30-35 mins until the pastry is golden.
Nutrition Facts : Calories 401 calories, Fat 23 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 28 grams protein, Sodium 0.6 milligram of sodium
CHICKEN & LEEK PIE
Make our comforting chicken and leek pie with a flaky puff pastry crust. Bursting with seasonal flavours, this easy pie recipe is perfect for entertaining.
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 3h
Number Of Ingredients 18
Steps:
- Put the chicken into a deep pan that is just large enough to hold it quite snugly. Pour in enough water to half-cover the bird, then tip in the peppercorns, bay leaves, thyme, onion and celery. Add ½ tsp salt and bring to the boil on the hob, then reduce the heat, cover tightly and simmer for 1 hr-1 hr 15 until tender.
- Transfer the chicken to a plate. Strain 425ml of the stock into a measuring jug (top up with water if you need to). Strip the meat off the chicken, cut into bite-sized pieces and put in a 1.7-litre pie dish.
- Put the eggs in boiling water and boil for 6 minutes. Drain, cool them under cold water and remove the shells. Quarter the eggs and nestle them in the pie dish among the chicken pieces.
- Heat the butter and oil in a large frying pan and fry the bacon until crisp. Add the leeks and cook for 2 minutes until softened. Stir in the flour and cook for 1 minute. Pour in the chicken stock a third at a time, stirring continuously and making sure the sauce is thick and smooth before adding the next batch. Stir in the mustard, crème fraîche and parsley, then add a squeeze of lemon juice and black pepper to taste. Add salt if needed. Spoon over the chicken and leave to cool.
- Meanwhile, preheat the oven to 220C/200C fan/gas 7. Reserve a quarter of the pastry for decoration and roll out the remainder to a shape about 5cm larger than the top of the pie dish, then cut a 2.5cm strip from all round the edge. Brush the edge of the dish with water and stick the pastry strip to it. Brush the strip with water. Flip the pastry lid over the rolling pin, lift it up and unroll over the pie. Press the edge on to the pastry strip to seal, and trim any excess with a sharp knife.
- Tap the blade of a small sharp knife all along the outside edge of the pastry (this helps the edge to rise during cooking), then flute it using the back of the knife. Make a hole in the lid centre with the tip of the knife, to allow steam to escape as the pie bakes.
- Roll out the pastry you put aside earlier. Cut 8 long strips each about 1cm wide, and two more strips each about 4cm wide. Cut the wider strips diagonally to make eight diamond leaf shapes. Mark the veins of the leaves with the tip of a sharp knife. Brush the pastry lid with beaten egg, then lay the eight thin strips on top, as in the picture. Brush again with egg and arrange the leaves in the centre, between the strips. Brush with egg.
- Chill the pie for 15 mins, if you have time, to set the pastry. Will keep in the fridge for one day - just add 4-5 mins to baking time. Bake for 30-35 mins until the pastry is crisp, puffed up and deep golden brown.
Nutrition Facts : Calories 762 calories, Fat 49 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 27 grams carbohydrates, Fiber 2 grams fiber, Protein 55 grams protein, Sodium 2.78 milligram of sodium
CHICKEN, LEMON AND LEEK POT PIE
A great Chicken Pie with with a lovely hint of lemon and a touch of Thyme giving the perfect blend with the vegetables. Easy to prepare ahead so all you have to do is pop on a pastry lid and bake in the oven, Served with creamy mashed potatoes and peas its real comfort food!
Provided by JoyfulCook
Categories Savory Pies
Time 1h
Yield 2-3 serving(s)
Number Of Ingredients 15
Steps:
- chicken meat into large dice. dust with the flour, using a plastic bag works well shaking off the excess. Chicken thighs have a better flavour than using breast.
- Using a skillet or large frying pan cook the chicken in the oil in two batches so that its sealed all over and slightly brown. Remove from the pan and put to one side.
- Heat up the frypan, adding a touch more oil if necessary. add the leek, garlic, carrot and the thyme cook for a couple of minutes then add the stock and the wine and simmer for 15 minutes. Add the lemon juice and seasoning to taste.
- Place into a pie dish, and cover with the puff pastry, glaze with the beaten egg. Place in a preheated oven 190c and cook for 15-20 minutes until the pastry has risen and golden brown.
- Serve and Enjoy.
Nutrition Facts : Calories 1054.5, Fat 72.6, SaturatedFat 18.3, Cholesterol 318.8, Sodium 514.5, Carbohydrate 22.5, Fiber 2.3, Sugar 6, Protein 70.1
CHICKEN, LEEK & LEMON PIE
Ultimate comfort - and then some!! Grilling the breasts creates a superior taste while the lemon & tarragon give the sauce lots of flavour!
Provided by CountryLady
Categories Savory Pies
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Combine oil& lemon juice.
- Toss with chicken breasts and season to taste.
- Preheat broiler or use grill pan.
- Broil breasts 5 minutes per side or until they are still slightly pink in the center.
- Cool, cut into 1 1/2 inch cubes& reserve.
- Place garlic in cold water, bring to a boil& boil for 5 minutes.
- Drain garlic, peel& reserve.
- Cut dark green leaves from leeks& discard.
- Wash leeks well& cut into 1 inch sections.
- Heat butter in skillet on medium heat; add leeks& garlic and saute for about 3 minutes or until leeks soften.
- Stir in flour& cook until golden, about 4 minutes, adding more butter,if necessary.
- Stir in chicken stock, tarragon, lemon juice& zest; bring to a boil.
- Add cream, reduce heat& simmer for about 5 minutes or until thick& glossy.
- Season to taste.
- Stir in green peas& chicken.
- Place in a 6 cup (1 1/2 litre) baking dish or individual baking dishes.
- Roll out your own pastry or my No Fail Pastry 1/4 inch thick to cover the top of the dish.
- Cut a 1 inch strip from the edges of the pastry.
- Brush the edges of the baking dish with water& lay the strip around the edges.
- Brush with egg.
- Lay the remaining pastry on top, sealing edges.
- Cut a steam hole& brush with egg.
- Bake in preheated 375F oven, on the middle rack for 30 to 35 minutes or until pastry is golden& mixture bubbles.
Nutrition Facts : Calories 573.7, Fat 29.1, SaturatedFat 13.1, Cholesterol 206.1, Sodium 443.4, Carbohydrate 29.1, Fiber 3.2, Sugar 6.7, Protein 48.5
CHICKEN AND LEEK PASTA
This creamy chicken and leek pasta recipe is rich and filling, but the best part is how easy and quick it is! Also a great way to feed three vegetables to kids and picky adults.
Provided by SPARKLYSCOTTY
Categories Main Dishes Pasta
Time 35m
Yield 2
Number Of Ingredients 10
Steps:
- Use a vegetable peeler to peel zucchini and carrot into fine slices. Cut slices lengthwise into thin ribbons, similar to the tagliatelle; set aside.
- Melt butter in a frying pan over medium heat. Add chicken and fry until seared, 3 to 4 minutes. Add leeks and continue to fry until softened, about 3 minutes.
- Add 1 cup chicken broth, cream, white wine, and pepper. Bring to a simmer and cook until sauce thickens, 6 to 8 minutes. Keep warm.
- Meanwhile, bring remaining chicken broth to a boil in a saucepan. Add vegetable ribbons and tagliatelle. Cook at a boil until tagliatelle is tender yet firm to the bite, about 8 minutes.
- Drain tagliatelle and serve, adding warm chicken-leek mixture on top.
Nutrition Facts : Calories 876 calories, Carbohydrate 58.6 g, Cholesterol 242.9 mg, Fat 54.4 g, Fiber 4.6 g, Protein 35.3 g, SaturatedFat 32 g, Sodium 1341.8 mg, Sugar 8.4 g
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