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
SPRING CHICKEN WITH LEEKS AND PEAS
Make and share this Spring Chicken With Leeks and Peas recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Bring chicken broth to a boil in a saucepan; stir in rice, lemon zest, and 1 tablespoon olive oil; return to a boil, then decrease heat to a simmer and cover pan; cook 17-18 minutes, until tender.
- Heat a big nonstick skillet over med-high heat; add in 2 tablespoons olive oil and the butter.
- When the butter melts into the oil; add the chicken to the pan; saute until lightly golden on both sides, 4 minutes.
- Cut leeks in half lengthwise, then slice into ½-inch half-moons.
- Place leeks in a colander and wash under cold running water, separating the layers and releasing all the grit; drain leeks well and add them to the chicken.
- Cook the leeks with the chicken until they wilt down, 3 minutes or so.
- Add white wine to the pan and scrape up any pan drippings.
- Add in the peas and heat through, another minute or two; turn off the heat and season with salt and pepper.
- Drizzle the lemon juice over the chicken and leeks.
- Fluff the rice with a fork; add parsley to rice and toss to combine.
- Pile the chicken and leeks on dinner plates and top with a small mound of lemon rice (recommend using an ice cream scoop to serve the rice).
Nutrition Facts : Calories 605.6, Fat 16.5, SaturatedFat 4.1, Cholesterol 106.4, Sodium 511.2, Carbohydrate 56.8, Fiber 5.8, Sugar 6.7, Protein 49.6
SPRING CHICKEN WITH CARROTS AND PEAS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Place the chicken wings in a small saucepot and cover with water. Add the lemon and bay leaves, and sprinkle with salt. Bring the mixture to a boil, then reduce the heat and simmer for 20 to 30 minutes.
- Meanwhile, pat the remaining chicken pieces dry and sprinkle liberally with salt and pepper on both sides. Heat the EVOO in a deep skillet or wide Dutch oven over medium-high heat. Add the chicken, side-down, and cook until crisp, 15 to 18 minutes. Flip the chicken and cook, partially covered with a lid or foil, until cooked through, 8 to 10 more minutes. Remove the chicken to a plate. Lower the heat a bit, then add the shallots and sugar to the skillet and season with salt and pepper. Cook until tender, about 10 minutes. Deglaze the pan with the wine, scraping up the browned bits from the bottom, and cook until reduced by half, 2 to 3 minutes.
- Strain the poaching liquid and add 1 cup of it to the skillet. Add the peas, carrots and herbs, then stir in the butter and season with a little more salt and pepper. Bring to a simmer and cook until the peas and carrots are tender, 6 to 7 minutes. If you are not serving the stew immediately, stop after you add the carrots and peas (do not simmer them). Arrange the chicken on top and cover. Cool and store in the refrigerator. To serve, removed the chicken to a broiler pan and crisp up under the broiler. Simmer the stew until the peas and carrots are tender, 6 to 7 minutes. Return the chicken to the stew.
- Ladle the stew into shallow bowls and top with the chicken. Serve with warm buttered baguette.
- Cook's Note: You can use store-bought chicken stock instead of the poaching liquid if you want to skip that step.
CHICKEN IN A POT WITH LEEKS, SPRING ONIONS, AND TURNIPS
This is from the Kitchen Daily website. The recipe was contributed by Mark Bittman. 1/2 cup fresh peas may be used in place of the snow peas.
Provided by WhatamIgonnaeatnext
Categories One Dish Meal
Time 1h30m
Yield 4 , 4 serving(s)
Number Of Ingredients 13
Steps:
- Over medium- high heat, heat the butter or oil in a large Dutch oven or casserole that can be covered later on.
- When the butter is melted or the oil is hot, place the chicken in the pot breast side down.
- Brown the chicken without burning- about 5 to 10 minutes. Turn on each of it's sides and brown some more, ending with the breast side up.
- On medium heat, add the herb, vegetables, salt and pepper, and stock or water.
- Simmer, covered over low heat, making sure the vegetables don't dry out. Water may be added if needed.
- Cook 30 to 45 minutes ( or until a thermometer measures at least 155 to 165 degrees F. Place on platter.
- If using, add the cream and boil liquid until saucy (this may happen immediately or as long as 10 minutes or so).
- Carve the chicken, place vegetables around it. Place sauce, if using, in a separate dish.
Nutrition Facts : Calories 1137.5, Fat 65, SaturatedFat 21.5, Cholesterol 273.9, Sodium 684.1, Carbohydrate 65.7, Fiber 8.4, Sugar 10.5, Protein 70.5
BUTTERED PEAS & LEEKS
A simple side for your roast dinner, which counts towards your five-a-day
Provided by Good Food team
Categories Side dish
Time 40m
Number Of Ingredients 6
Steps:
- Gently soften the leeks in butter and oil in your largest pan for 15-20 mins until almost meltingly soft. You can soften the leeks up to a day ahead, then just reheat in the pan before continuing the recipe. Stir in the stock, bring to a simmer and cook, stirring occasionally, for 5 mins. Stir in the peas and spring onions for 3-5 mins more until the peas are defrosted and cooked through, then season and serve.
Nutrition Facts : Calories 107 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 5 grams protein, Sodium 0.17 milligram of sodium
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VINEGAR-BRAISED CHICKEN WITH LEEKS AND PEAS RECIPE
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- Preheat the oven to 425° and position a rack in the upper third. Turn the chicken legs skin side down on a work surface and cut halfway through the joint. Season the chicken generously with salt and pepper.
- In each of 2 large nonstick skillets, heat half of the butter and oil. Add the chicken, skin side up, and cook over high heat until browned, 5 minutes. Turn and cook the chicken for 1 minute. Pile all of the chicken into one skillet.
- In the other skillet, cook the leeks over high heat until just beginning to soften, about 2 minutes. Add the broth and vinegar and bring to a boil. Season with salt and pepper. Pour the mixture into a medium roasting pan.
- Set the chicken on the leeks, skin side up; roast for about 25 minutes, until it is cooked through. Turn on the broiler and broil for about 2 minutes, until the skin is golden and crisp. Transfer the chicken to a platter.
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