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
CREAMY CHICKEN & LEEKS
This creamy, comforting combination is the perfect topping for baked spuds
Provided by Good Food team
Categories Dinner, Main course, Side dish, Supper
Time 30m
Number Of Ingredients 8
Steps:
- Heat the oil in a large saucepan and fry the bacon for 2 mins. Add the chicken, then cook with the bacon for a further 2-3 mins, until the pieces begin to turn golden. Tip in the leeks and cook gently for 10 mins until wilted and tender.
- Stir through the flour and gradually add the stock, stirring constantly. Add the wholegrain mustard and crème fraîche, stir again, then simmer gently for 5 mins until the sauce is slightly thickened and creamy. Serve on top of baked jacket potatoes.
Nutrition Facts : Calories 384 calories, Fat 20 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 42 grams protein, Sodium 1.75 milligram of sodium
CHICKEN BACON AND LEEK
Make and share this Chicken Bacon and Leek recipe from Food.com.
Provided by djmastermum
Categories Chicken Thigh & Leg
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 180 degrees.
- Place chicken in a casserole dish.
- Saute leek and bacon in oil 3 - 4 minutes.
- Stir in soup and cream. Bring to boil.
- Pour over chicken.
- Bake uncovered 55 minutes.
Nutrition Facts : Calories 658.4, Fat 44.3, SaturatedFat 14.2, Cholesterol 221.6, Sodium 1072.9, Carbohydrate 14.4, Fiber 0.8, Sugar 2.3, Protein 48.3
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- Put the flour in a bowl and season with sea salt and freshly ground black pepper. Dust the chicken in the flour, shaking off the excess.
- Heat 2 tablespoons of the olive oil in a large flameproof casserole dish over medium heat. Add the chicken in batches and cook for 2–3 minutes on each side, or until golden all over, adding more oil as necessary. Remove to a plate.
- Add the bacon, leek and tarragon to the dish and sauté for 5–6 minutes, or until the leek has softened. Increase the heat to high and stir in the wine using a wooden spoon, scraping up any stuck-on bits from the bottom of the pan. Cook for 2–3 minutes, or until all the liquid has evaporated.
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- Preheat the oven to 200°C/fan180°C/gas 6. Put the sliced potatoes in a pan of boiling salted water and simmer for 3 minutes. Drain, then set aside to cool.
- Meanwhile, melt half the butter in a frying pan over a gentle heat, add the lardons and cook until beginning to crisp. Stir in the rest of the butter, the garlic, leek and thyme, then cover with baking paper and sauté gently over a low heat for 10 minutes.
- Butter 2 shallow 300ml baking dishes, then add a layer each of potatoes, leek mix and chicken slices, seasoning as you go and finishing with a layer of potatoes.
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