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
COQ AU RIESLING
I have always loved the Alsatian version of coq au vin and this is it in a stunningly streamlined version. I replace the onion with leek, buy lardons ready cubed and buy chicken thighs. The brown meat is always best in a stew. In fact, nearly always best full stop. I don't bother to sear the meat, which really means you need skinless portions; unbrowned chicken skin is not pretty. If you're not buying thighs, but thigh fillets then it is probably more helpful to think in terms of boned weight, rather than number of portions: go, here, for about a kilo and a quarter/ two and three quarter pounds.
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a casserole or large wide pan and fry the lardons until crisp.
- Add the sliced leeks and soften them with the lardons for a minute or so.
- Tip in the chicken thighs, bay leaves, torn mushrooms and wine.
- Season with salt and pepper and bring to the boil, cover the pan and simmer gently for an hour. Like all stews this tastes its mellowest best if you let it get cold and then reheat the next day. But it's no hardship to eat straight off. Whichever, serve sprinkled with dill and with some buttered noodles, if using.
COCK-A-LEEKIE (CHICKEN AND LEEK SOUP)
Make and share this Cock-a-Leekie (Chicken and Leek Soup) recipe from Food.com.
Provided by Molly53
Categories Poultry
Time 1h
Yield 7 serving(s)
Number Of Ingredients 10
Steps:
- Heat all ingredients except leeks to boiling in large stockpot or Dutch oven.
- Reduce heat, cover and simmer 30 minutes.
- Add leeks.
- Bring back to a boil; reduce heat.
- Cover and simmer until thickest pieces of chicken are done, about 15 minutes.
- Remove chicken from broth and cool slightly; remove chicken from bones and skin.
- Skim fat from both and remove bay leaf.
- Cut chicken into 1 inch pieces and return to broth.
- Heat about 5 minutes; serve.
COCK A LEEKIE SOUP
Traditional Scots soup of chicken and leeks. One pound of potatoes, peeled and cubed, could be substituted for the barley, if desired.
Provided by briony
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h40m
Yield 12
Number Of Ingredients 11
Steps:
- In a large pot over high heat, combine the chicken, water, onion and barley. Bring to a boil, reduce heat to low and simmer for 1 hour. Remove chicken, discard the bones and skin, chop meat into bite size pieces and return to the pot.
- Add the chicken broth, leeks, celery, thyme, parsley, salt and ground black pepper. Simmer for 30 more minutes, or until all vegetables are tender.
Nutrition Facts : Calories 242.8 calories, Carbohydrate 12.4 g, Cholesterol 125.9 mg, Fat 6.5 g, Fiber 2.1 g, Protein 32.4 g, SaturatedFat 1.6 g, Sodium 502.8 mg, Sugar 2.6 g
CHICKEN IN RIESLING
Provided by Ruth Cousineau
Categories Milk/Cream Chicken Potato Braise Dinner Leek Carrot White Wine Oktoberfest Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350F with rack in middle.
- Pat chicken dry and sprinkle with 1 teaspoon salt and a rounded 3/4 teaspoon pepper. Heat oil with 1 tablespoon butter in a wide 3 1/2- to 5-quart heavy ovenproof pot over medium-high heat until foam subsides, then brown chicken in 2 batches, turning once, about 10 minutes total per batch. Transfer to a plate.
- Meanwhile, wash leeks and pat dry.
- Pour off fat from pot, then cook leeks, shallot, and 1/4 teaspoon salt in remaining 2 tablespoons butter, covered, over medium-low heat, stirring occasionally, until leeks are pale golden, 5 to 7 minutes. Add chicken, skin sides up, with any juices from plate, carrots, and wine and boil until liquid is reduced by half, 3 to 4 minutes. Cover pot and braise chicken in oven until cooked through, 20 to 25 minutes.
- While chicken braises, peel potatoes, then generously cover with cold water in a 2- to 3-quart saucepan and add 1 1/2 teaspoons salt. Bring to a boil, then simmer until potatoes are just tender, about 15 minutes. Drain in a colander, then return to saucepan. Add parsley and shake to coat.
- Stir crème fraîche into chicken mixture and season with salt, pepper, and lemon juice, then add potatoes.
POIREAUX BRAISES (BRAISED LEEKS)
Make and share this Poireaux Braises (Braised Leeks) recipe from Food.com.
Provided by Bergy
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Cut leeks diagonally into thirds and then diagonally in half to form 6 triangular pieces from each leek.
- Rinse under cold water; drain.
- Melt margarine in a heavy skillet; add leeks.
- Cook until lightly browned, stirring gently, approx 15 minutes.
- Stir in the broth cover and simmer for 30 minutes or until golden and the broth has mostly evaporated.
TOO EASY CHICKEN WITH LEEKS
Make and share this Too Easy Chicken With Leeks recipe from Food.com.
Provided by dicentra
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Trim leeks of tough green ends and roots. Split them lengthwise, then cut across into 1/2-inch slices. Place sandy slices of leeks into a colander.
- Run under cold water, separating the layers of each slice to free the grains of sand. Drain leeks very well and place within arm's reach of the stovetop.
- Heat a large nonstick skillet over medium-high heat. Season chicken breasts with salt and pepper.
- Add olive oil to coat skillet, then add chicken breasts and brown 3 to 4 minutes on each side, then transfer to a plate. Cover with foil to keep warm.
- Add a little more oil to the pan, then add leeks and saute 5 minutes, until they become soft.
- Add 1 cup wine to the pan and nest chicken breasts down into leeks. Reduce heat to simmer for another 5 to 7 minutes.
- To serve, remove chicken from pan and slice on an angle.
- Fan and arrange sliced chicken breasts over a bed of sauteed leeks on each dinner plate or warm serving platter.
Nutrition Facts : Calories 135.6, Fat 6.9, SaturatedFat 0.9, Sodium 48.3, Carbohydrate 7.8, Fiber 0.8, Sugar 2.3, Protein 0.7
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
POIREAUX AU GRATIN (LEEKS AU GRATIN)
Provided by Craig Claiborne And Pierre Franey
Categories casseroles, side dish
Time 45m
Yield Six servings
Number Of Ingredients 7
Steps:
- Trim off the stem end of each leek. Cut off enough of the green part to leave a main section of about seven inches. Split the leeks lengthwise in half. Cut the split leeks crosswise into one-and-onehalf-inch lengths. There should be about eight cups loosely packed. Rinse thoroughly in cold water. Drain.
- Put the leeks in a heavy skillet and add the butter, salt and pepper to taste and the nutmeg. Cook, stirring, about one minute. Add the cream and bring to the simmer. Cover and cook 15 minutes.
- Preheat broiler.
- Spoon the hot leeks into a baking and serving dish and smooth over the top. Sprinkle the top with cheese and place under the broiler until nicely glazed. Serve hot. If the dish is to be reheated, place it for 20 minutes in an oven that has been preheated to 350 degrees.
Nutrition Facts : @context http, Calories 348, UnsaturatedFat 7 grams, Carbohydrate 34 grams, Fat 22 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 13 grams, Sodium 655 milligrams, Sugar 10 grams, TransFat 0 grams
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