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 THIGHS WITH MUSHROOM-LEEK SAUCE
Leeks and white wine add a gourmet touch to this weeknight dish of chicken thighs nestled in a creamy mushroom sauce. Serve over a bulgur-quinoa blend.
Provided by Deana R Okun
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 40m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oil in a large skillet over medium-high heat. Add chicken; cook until well browned and no longer pink in the center, 4 to 5 minutes per side. Transfer to a plate, cover, and keep warm.
- Add mushrooms and leeks to the skillet. Cook over medium heat, stirring often, until most of the moisture has evaporated and mushrooms begin to brown, 4 to 6 minutes. Add wine; cook for about 1 minute. Mix broth and cornstarch together in a small bowl; add to the skillet and cook until thickened, 2 to 3 minutes. Stir in sour cream and mustard; cook and stir until combined, about 1 minute. Season sauce with salt and pepper.
- Nestle chicken thighs into the sauce. Cook until an instant-read thermometer inserted into the thickest part of a thigh reads 165 degrees F (74 degrees C), 8 to 10 minutes more.
Nutrition Facts : Calories 198.2 calories, Carbohydrate 7.2 g, Cholesterol 47.4 mg, Fat 11.2 g, Fiber 0.9 g, Protein 13.8 g, SaturatedFat 3.7 g, Sodium 113 mg, Sugar 2 g
BRAISED CHICKEN THIGHS WITH LEEKS AND MUSHROOMS OVER QUINOI
My recipe here is a little less on the liberal doses of politics than the original, but still the same dish you can find here: https://umamigirl.com/braised-chicken-thighs-white-wine-leeks/
Provided by David Hawkins
Categories Meat
Time 1h15m
Yield 2 , 2 serving(s)
Number Of Ingredients 14
Steps:
- Cook Quinoa according to normal instructions (2 to 1 water to quinoa, boil, then simmer for roughly 20 minutes or until done. Set aside to serve under the chicken and gravey.
- Heat a 12-inch cast-iron pan or braiser over medium-high heat. Season the chicken pieces well with salt and pepper.
- Place skin-side down in the skillet and cook, without disturbing, until golden brown on the skin side, about 5 minutes. Remove chicken to a plate.
- Pour off all but two tablespoons of fat from the pan. Reduce heat to medium.
- Add the leeks, mushrooms, garlic, rosemary and sage and cook, stirring often, until all the veggies have softened and substantially reduced in volume, 5-10 minutes.
- Add flour and cook, stirring constantly, for a minute or two.
- Stir in the wine, chicken stock and cream and bring to a boil.
- Add browned chicken, skin-side up, and any juices that have accumulated on the plate. Adjust heat to keep liquid at a simmer, and cook until chicken is done all the way through, about 45 minutes.
Nutrition Facts : Calories 825.9, Fat 44, SaturatedFat 13.8, Cholesterol 211.6, Sodium 526, Carbohydrate 45.8, Fiber 5.3, Sugar 4.2, Protein 51.4
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