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
XUE'S CHICKEN WITH CELERY AND LEEK
As made by one of my housemates. The original recipe apparently calls for a two or three spring onions (scallions??), but leeks are cheaper here in the UK. This also works well with turkey, according to another housemate!
Provided by Chef Hels
Categories Chicken Breast
Time 15m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Dice the chicken and celery.
- The celery should be sliced lengthways and then chopped along the lengths.
- This will stop parts of it burning when you stir-fry it.
- Finely chop the leek.
- Place the celery in boiling water for a minute.
- This will reduce the taste slightly.
- Stir-fry the leek.
- Then add the chicken and celery.
- Cook until the chicken is cooked all the way through.
- Add soy sauce and salt to taste.
- Serve with rice.
CHICKEN WITH CELERY AND CASHEWS
I found this in my Chicken cookbook and it looks great. I thought it would be a welcomed recipe for our Zaar word tour in the Asian part. If you dont have cashews use pecans.
Provided by bigbadbrenda
Categories Meat
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut the chicken into thin slices across the grain.
- Heat the oil in a wok swirling it around till its really hot.Add the nuts stirring until they start to brown .
- Add the chicken and stir fry until nearly cooked thru.
- Add the celery and spring onions and continue stirring well in the wok.
- Add the yellow stir fry paste and season with salt and pepper. Toss lightly to cover the chicken and vegetables with the paste.
- Serve at once over plain steamed rice. Garnish with celery leaves.
Nutrition Facts : Calories 366, Fat 22, SaturatedFat 3.7, Cholesterol 68.4, Sodium 114.8, Carbohydrate 10.8, Fiber 2, Sugar 2.5, Protein 32.6
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