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
ROASTED LEEKS
These flavorful roasted vegetables can be added to soups, salads, or sandwiches, or served as a side dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables
Number Of Ingredients 3
Steps:
- Heat oven to 425 degrees. Arrange leeks on a baking sheet. Drizzle with oil and season with salt and pepper. Roast, flipping once, until caramelized and tender, 10 to 12 minutes.
ROASTED LEEKS
Provided by Bryan Miller
Categories side dish
Time 15m
Yield About 15 servings
Number Of Ingredients 4
Steps:
- Clean and trim the leeks, leaving some of the root on.
- Steam the leeks in water or wine until almost cooked.
- Place leeks on a hot grill. Brush with olive oil and season with salt and pepper. Cook on each side for three to five minutes, or until they are slightly charred.
Nutrition Facts : @context http, Calories 136, UnsaturatedFat 6 grams, Carbohydrate 17 grams, Fat 8 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 293 milligrams, Sugar 5 grams
ROASTED POTATOES, CARROTS & LEEKS
Simply seasoned and flavored with garlic, this fantastic side dish will complement just about any entree. The colorful veggies are easy to prepare and look attractive on a holiday buffet...but you'll want to keep this recipe in mind for meals all year long.-Janice Mitchell, Aurora, Colorado
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 12 servings (3/4 cup each).
Number Of Ingredients 8
Steps:
- Scrub and quarter potatoes; place in a large bowl. Add the carrots, butter, oil, salt and pepper; toss to coat. Arrange in a single layer in two ungreased 15x10x1-in. baking pans., Bake at 425° for 25 minutes. Add leeks and garlic; bake 20-25 minutes longer or until tender, stirring occasionally.
Nutrition Facts :
ROASTED CARROTS AND LEEKS
The combination of tender leaks and carrots make for a tasty side dish.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 50m
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees. Trim and discard dark-green parts from leeks. Halve leeks lengthwise, and cut crosswise into 1-inch pieces. Rinse well in cold water to remove grit.
- On a rimmed baking sheet, toss leeks with carrots, cut into 1-inch chunks, and olive oil; season with coarse salt and ground pepper.
- Spread in a single layer; roast until vegetables are golden and tender, tossing halfway through, about 40 minutes.
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- Wash the leeks. Trim and discard the roots and the last 2 cm/ 1 inch or so of the dark green ends as well. Slice the leeks lengthwise. Carefully fan open the layers without taking the leek apart and rinse under running water until all the dirt is removed. Cut the halved leeks into smaller pieces, about 10 cm/ 4 inches long. Place the leek pieces in a roasting tin.
- Whisk together the oil and the spices. Pour over the leeks and massage well with your hands to make sure that all the leeks are coated in oil.
- Roast the leeks for about 40 minutes. Start checking after 25-30 minutes, about every 5 minutes or so, the roasting time depends on the thickness of the leek halves and on your oven. When done, the roasted leeks should be tender, easy to pierce with a fork.
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