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
CHICKEN AND LEEK CORNISH TURNOVER
Provided by Giada De Laurentiis
Categories main-dish
Time 2h
Yield 4 servings
Number Of Ingredients 21
Steps:
- Place an oven rack in the center of the oven and preheat to 400 degrees F. Line a baking sheet with parchment paper.
- For the filling: Heat the oil over medium-high heat in a large skillet. Cook the leeks until slightly softened, about 3 minutes. Add the carrots, mushrooms, potato, garlic, thyme, salt and pepper. Stir frequently until the vegetables are tender, about 12 minutes.
- For the sauce: Melt the butter over medium heat in a 1-quart saucepan. Add the flour and whisk until smooth, about 2 minutes. Add the milk, whisking constantly to prevent lumps. Simmer over medium heat, whisking constantly, until the sauce is thick and smooth, about 10 minutes. Remove the pan from the heat and stir in the cheese, salt, pepper and nutmeg.
- Combine the vegetable mixture, sauce and chicken in a medium bowl. Season with salt and pepper. Cool the filling completely, about 20 minutes.
- Roll out the pastry into a 10-by-10-inch square on a lightly floured surface. Transfer the pastry to the prepared baking sheet. Lightly brush the edges of the pastry with beaten egg using a pastry brush. Spoon the filling onto one side of the pastry. Fold the pastry over to encase the filling. Fold and crimp the edges of the pastry together to seal the filling. Brush the top of the pastry with beaten egg. Cut a 1/2-inch-long slit in the top of the pie using a paring knife.
- Bake until puffed and golden, 30 to 35 minutes. Cool for 15 minutes and slice into 4 pieces.
CHICKEN AND LEEK PASTA
This creamy chicken and leek pasta recipe is rich and filling, but the best part is how easy and quick it is! Also a great way to feed three vegetables to kids and picky adults.
Provided by SPARKLYSCOTTY
Categories Main Dishes Pasta
Time 35m
Yield 2
Number Of Ingredients 10
Steps:
- Use a vegetable peeler to peel zucchini and carrot into fine slices. Cut slices lengthwise into thin ribbons, similar to the tagliatelle; set aside.
- Melt butter in a frying pan over medium heat. Add chicken and fry until seared, 3 to 4 minutes. Add leeks and continue to fry until softened, about 3 minutes.
- Add 1 cup chicken broth, cream, white wine, and pepper. Bring to a simmer and cook until sauce thickens, 6 to 8 minutes. Keep warm.
- Meanwhile, bring remaining chicken broth to a boil in a saucepan. Add vegetable ribbons and tagliatelle. Cook at a boil until tagliatelle is tender yet firm to the bite, about 8 minutes.
- Drain tagliatelle and serve, adding warm chicken-leek mixture on top.
Nutrition Facts : Calories 876 calories, Carbohydrate 58.6 g, Cholesterol 242.9 mg, Fat 54.4 g, Fiber 4.6 g, Protein 35.3 g, SaturatedFat 32 g, Sodium 1341.8 mg, Sugar 8.4 g
PUFF PASTRY CHICKEN AND LEEK CASSEROLE
The star in this casserole is the leeks with their soft, sweet, and subtle flavor giving a wonderful base for the chicken and spices. Using a box of puff pastry adds a wonderful, light crunch that will win your taste buds over.
Provided by analyticalblonde
Time 1h35m
Yield 8
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Place chicken thighs, leek, carrots, celery, peas, parsley, garlic, shallot, tarragon, salt, basil, pepper, and bay leaves into a large pan. Pour in milk and stir to blend ingredients. Bring to a simmer. Cover and continue to simmer for 15 minutes. Remove from the heat and allow to cool slightly. Strain off milk and set aside in a bowl. Separate chicken and vegetables into two bowls. Tear chicken into rough chunks when cool enough to handle.
- Melt butter in the same pan over medium heat. Sprinkle in flour, stirring frequently and breaking up any chunks. Continue to stir and cook until thickened and golden, making a roux. Gradually add the strained milk, stirring until you have a sauce. Stir in heavy cream and Dijon mustard, then add the chicken and vegetables. Remove from heat and let cool slightly, about 5 minutes.
- Pour chicken mixture into the prepared baking dish. Roll out the puff pastry and overlap the pieces to cover the casserole. Glaze the pastry with beaten egg and make several vents in the pastry using a sharp knife.
- Bake in the preheated oven until golden, 30 to 40 minutes.
Nutrition Facts : Calories 630.6 calories, Carbohydrate 42.1 g, Cholesterol 106.8 mg, Fat 42.8 g, Fiber 3 g, Protein 19.8 g, SaturatedFat 16.4 g, Sodium 733.9 mg, Sugar 6.6 g
COCK-A-LEEKIE (CHICKEN AND LEEK SOUP)
Make and share this Cock-a-Leekie (Chicken and Leek Soup) recipe from Food.com.
Provided by Molly53
Categories Poultry
Time 1h
Yield 7 serving(s)
Number Of Ingredients 10
Steps:
- Heat all ingredients except leeks to boiling in large stockpot or Dutch oven.
- Reduce heat, cover and simmer 30 minutes.
- Add leeks.
- Bring back to a boil; reduce heat.
- Cover and simmer until thickest pieces of chicken are done, about 15 minutes.
- Remove chicken from broth and cool slightly; remove chicken from bones and skin.
- Skim fat from both and remove bay leaf.
- Cut chicken into 1 inch pieces and return to broth.
- Heat about 5 minutes; serve.
HEALTHY CHICKEN WITH PEAR AND LEEK SAUCE
A good weekday chicken dish that takes under an hour to make (as long as you don't have to run to the store for leeks!). I adapted this recipe from the October 2008 issue of Eating Well magazine, so it's healthy as well as tasty. My 4 year old daughter told me "make this every night", so it was a big hit! The original recipe was made with skinless, boneless, trimmed chicken thighs and currant jelly -- I substituted skinless, boneless chicken breast and, as I couldn't find currant jelly, canned cranberry sauce (like for Thanksgiving). The recipe also called for fresh, peeled and diced pear, but Whole Foods has canned Bartlett pears in pear juice which saved me lots of time. I served this with my Couscous with Peas and Carrots and steamed broccoli.
Provided by Lowfat Linda
Categories Chicken Breast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place sliced leek in a colander, rinse and drain well.
- Cut the pear halves into chunks, reserving the juice in the can.
- Season cut chicken with garlic powder and (optional) salt and pepper.
- Heat 2 t oil in a large skillet over medium-high heat.
- Cook chicken in skillet until golden brown and no longer pink in the center (about 4-5 minutes per side).
- Transfer cooked chicken to a plate and cover with tent of foil to keep warm.
- Reduce heat to medium and add the remaining oil and sliced leek, cooking for a few minutes until leek starts to brown and get soft.
- Add pear, 1/3 cup broth and 1/4 cup of juice from canned pears and simmer for several minutes.
- While pear and broth is simmering, whisk the cornstarch and 2/3 cup broth in a small bowl.
- Add cranberry sauce (or current jelly, whichever you prefer) and stir on medium heat until melted.
- Stir in the cornstarch mixture and bring to a boil, stirring and cook until thickened (only a minute or two).
- Return chicken and any accumulated juices to the pan and turn to coat with the sauce.
- Serve sprinkled with walnuts.
Nutrition Facts : Calories 300.4, Fat 8.4, SaturatedFat 1.3, Cholesterol 87.8, Sodium 116.9, Carbohydrate 19, Fiber 2.9, Sugar 11, Protein 37
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
More about "chicken and leek recipes"
CREAMY CHICKEN AND LEEKS RECIPE - SUNDAY SUPPER …
From sundaysuppermovement.com
4.8/5 (34)Total Time 45 minsCategory Dinner, MainCalories 422 per serving
- Place plastic wrap around the chicken breasts, then pound the chicken with a rolling pin to flatten the meat to around half a cm in thickness. This step is optional but will give you the most tender chicken.Drizzle oil over one side of the chicken and then season with salt, pepper and lemon juice. Flip it over and repeat.Place a large frying pan on the stove and add the chicken breasts. Cook on each side for 2-3 minutes or until golden brown. Then remove from the pan and set it on a plate.
- Using the same pan, add a little more oil and gently fry the chopped leeks. Make sure to move the leeks around in order for them not to burn.While the leeks are cooking add some finely chopped garlic and stir in well. Once the leeks have softened, stir in 2 tbsp flour and then gradually add the stock and milk.
SIMPLEST CHICKEN-AND-LEEK STEW RECIPE - JAMIE OLIVER
From foodandwine.com
4/5 Category Chicken
- In a skillet, heat 1 tablespoon of the oil. Add the leeks and cook over moderate heat, stirring, until softened, about 7 minutes. Add the mushrooms and season with salt and pepper. Cover and cook, stirring, until the mushrooms are tender, about 4 minutes. Scrape the leeks and mushrooms onto a plate.
- Season the chicken with salt and pepper and lightly dust with flour, shaking off any excess. Heat the remaining 1 tablespoon of oil in the skillet. Add the chicken and cook over moderate heat until golden brown, about 2 minutes per side. Add the chicken stock and thyme and simmer over moderate heat until the chicken is just cooked through, about 1 minute. Using a slotted spoon, transfer the chicken to the plate with the vegetables.
- Simmer the stock over moderately high heat until reduced by half, about 2 minutes. Return the chicken, leeks and mushrooms to the skillet and simmer over low heat until warmed through, about 1 minute.
- In a small bowl, blend the sour cream with the mustard and stir into the stew. Remove the skillet from the heat. Season the stew with salt and pepper and serve.
10 BEST CHICKEN LEEK CASSEROLE RECIPES | YUMMLY
From yummly.com
CHICKEN, LEEK AND CHEDDAR BAKE | DINNER RECIPES | GOODTOKNOW
From goodto.com
CHICKEN AND LEEK PIE TASTE - COULD NEWS YARD
From couldnewsyard.blogspot.com
30-MINUTE CREAMY MUSHROOM AND LEEK CHICKEN BREASTS
From foodiecrush.com
CHICKEN AND LEEK GRATIN - ANNABEL LANGBEIN – RECIPES
From langbein.com
VEGAN CHICKEN AND LEEK PIE - FOR THE UTTER LOVE OF FOOD
From fortheutterloveoffood.com
CHICKEN AND LEEK PASTA | THE SPLENDID TABLE
From splendidtable.org
CAST-IRON ROAST CHICKEN WITH CARAMELIZED LEEKS - BON APPéTIT
From bonappetit.com
CHICKEN WITH CREAMY LEEK & GARLIC SAUCE - MEAL KIT DELIVERY
From makegoodfood.ca
CREAMY CHICKEN AND LEEK PASTA - LOVE FOOD NOT COOKING
From lovefoodnotcooking.com
CHICKEN AND LEEK BAKE RECIPE - OLIVEMAGAZINE
From olivemagazine.com
BRAISED CHICKEN WITH MUSHROOMS & LEEKS RECIPE | EATINGWELL
From eatingwell.com
NIGEL SLATER’S RECIPE FOR CHICKEN WITH LEEKS | FOOD | THE GUARDIAN
From theguardian.com
CHICKEN AND LEEK PASTIES - FRUGALFEEDING
From frugalfeeding.com
MELISSA CLARK HARISSA CHICKEN WITH LEEKS, POTATOES, AND YOGURT
From food52.com
5 INGREDIENT CHICKEN AND LEEK SKILLET - SWEETPHI
From sweetphi.com
CREAMY CHICKEN WITH POTATOES, CHORIZO, AND LEEKS - KITCHN
From thekitchn.com
EASY SHEET PAN OVEN ROASTED CHICKEN AND LEEKS RECIPE
From sweetcsdesigns.com
EASY CHICKEN AND LEEK PIE - MISSION FOOD ADVENTURE
From mission-food.com
BAKED CHICKEN WITH ONIONS & LEEKS RECIPE | EATINGWELL
From eatingwell.com
CHICKEN BREASTS WITH LEEKS & PARMESAN CHEESE (RECIPE)
From thespruceeats.com
SHEET PAN MEAL: LEMON CHICKEN WITH LEEKS AND POTATOES
From livesimply.me
STIR FRY CHICKEN WITH SESAME AND LEEK - TASTE AND TELL
From tasteandtellblog.com
AN ITALIAN RISOTTO WITH HUMBLE LEEK AND CHICKEN - GREEDY GOURMET
From greedygourmet.com
CHICKEN-AND-LEEK STIR FRY RECIPE - GRACE PARISI | FOOD
From foodandwine.com
COUNTDOWN | EASY CHICKEN AND LEEK PIE RECIPE
From countdown.co.nz
JERK CHICKEN LEEK RISOTTO
From more.ctv.ca
LOW CARB CREAMY LEEK AND CHICKEN - LOW CARB DELISH
From lowcarbdelish.com
EASY CHICKEN & LEEK PIE - MY KIDS LICK THE BOWL
From mykidslickthebowl.com
10 BEST CHICKEN BROCCOLI LEEK RECIPES | YUMMLY
From yummly.com
CRISPY ROAST CHICKEN AND LEEK RISOTTO RECIPE
From dobbernationloves.com
CREAMY MUSTARD CHICKEN AND LEEKS - SAINSBURY`S MAGAZINE
From sainsburysmagazine.co.uk
CHICKEN WITH RICE, LEEKS AND MUSHROOMS - CASUAL FOODIST
From casualfoodist.com
RECIPE: PAN FRIED CHICKEN AND BRAISED LEEKS | CBC LIFE
From cbc.ca
TOP 42 CHICKEN SOUP WITH LEEKS RECIPE RECIPES
From tprecipes.com
CHICKEN AND LEEK TRAYBAKE RECIPE - BBC FOOD
From bbc.co.uk
CHICKEN AND LEEK RECIPES | BBC GOOD FOOD
CHICKEN AND LEEK PIE | THE COOK UP | SIMON MARNIE | SBS FOOD
From sbs.com.au
HEALTHY CHICKEN LEEK AND POTATO BAKE - SERVED FROM SCRATCH
From servedfromscratch.com
CHICKEN AND LEEK RECIPES - 14 RECIPES | WOOLWORTHS
From woolworths.com.au
You'll also love