DILL CHICKEN WITH LEEKS AND POTATOES - NORWAY
From Norwegian chef, Andreas Viestad: "Dill is such an easy herb to use. You can not use too much of it; it will never be overpowering. Here, the chicken is scented wonderfully with dill and lemon."
Provided by Mme M
Categories Chicken
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 425°F.
- Rub the chicken with salt and pepper.
- In a small bowl, combine the butter and chopped dill. Rub the chicken with about 2 tablespoons of the dill butter.
- Carefully lift up the skin from the chicken breasts at the cavity, using your fingers or a blunt knife to loosen the skin; be careful not to tear it. Insert about 1 tablespoon of the dill butter under the skin of the breast and make sure that the skin covers the meat when you are done.
- Refrigerate the remaining butter.
- Fill the cavity of the chicken with the lemon quarters and the bunch of dill.
- Place the chicken, breast side up, on a V-shaped rack in a roasting pan. Place the roasting pan on the middle oven rack and roast the chicken for 25 minutes.
- Remove the chicken from the oven and rub with about 1 tablespoon of the dill butter, holding the butter in your fingers. When most of the butter has melted and you are at risk of burning your fingers, place the remaining lump on the breast of the chicken.
- Remove the roasting pan from the oven. Fill the pan with the leeks, potatoes, and garlic and add the chicken stock. Turn the chicken, breast side down, and place it in the roasting pan. Reduce the oven temperature to 350°F
- Return the roasting pan to the oven and roast for 50 to 60 more minutes, or until the chicken is cooked through.
- Test for doneness by piercing it with a sharp knife at the thickest part of the thigh; the juices should run clear. (If there is any trace of pink in the juices, return the chicken to the oven.)
- Transfer the chicken to a carving board and let it rest, uncovered, for 15 minutes.
- Check the potatoes for doneness. If they are still firm, increase the oven temperature to 400F and continue baking until the potatoes are nice and tender.
- Squeeze the garlic out of their skins. Leave the roasting pan in the oven with the heat turned off.
- Transfer the potatoes, leeks, and garlic to a serving platter. Carve the chicken at the table (discard the lemon and dill inside the cavity).
- Garnish with dill and lemon wedges and sprinkle lemon zest on top.
Nutrition Facts : Calories 1625.9, Fat 88.7, SaturatedFat 31.3, Cholesterol 391.7, Sodium 629.5, Carbohydrate 106.4, Fiber 13.4, Sugar 10.8, Protein 100.7
DILLED POTATO-LEEK SOUP
"It's your 'leeky day,'" writes Agnes Ward of Stratford, Ontario. "This smooth, comforting soup is scrumptious and always gets rave reviews."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 3-3/4 cups.
Number Of Ingredients 12
Steps:
- In a large saucepan, saute leeks and celery in butter until tender. Stir in the broth, potatoes, carrot, thyme, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender. Cool slightly., Transfer to a blender; cover and process until smooth. Return to the pan. Whisk a small amount of soup into buttermilk; return all to the pan, stirring constantly. Add dill; heat through (do not boil). Garnish if desired.
Nutrition Facts : Calories 133 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 695mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 3g fiber), Protein 6g protein.
DILLED POTATO LEEK CHOWDER
A very light and mild leek chowder. Great as a meal with French bread.
Provided by ZELDA3333
Categories Soups, Stews and Chili Recipes Chowders
Time 40m
Yield 2
Number Of Ingredients 9
Steps:
- Heat butter and olive oil in a pot over medium heat. Cook and stir leeks in hot butter and oil until softened, but not browned, about 5 minutes.
- Increase heat to medium-high and add chicken broth, potatoes, dill, and bay leaf. Cover and simmer until potatoes are tender, about 10 minutes.
- Whisk half-and-half with flour in a small bowl until smooth; set aside.
- Mash about half of the potatoes against the side of the pot using a fork for a creamy, chunky soup.
- Stir flour mixture into the soup. Continue simmering until thickened, about 5 minutes.
Nutrition Facts : Calories 596.7 calories, Carbohydrate 116.4 g, Cholesterol 21.6 mg, Fat 9.3 g, Fiber 13.9 g, Protein 15.1 g, SaturatedFat 4 g, Sodium 1044.8 mg, Sugar 10.3 g
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