PAN SEARED CHICKEN WITH TENDER LEEK, LEMON RICE PILAF, AND WHATEVER YOUR GARDEN GROWS SALAD
Provided by Rachael Ray : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 28
Steps:
- Trim leeks of tough green ends and roots. Split leeks lengthwise, then cut across into 1/2-inch slices. Place sandy slices of leeks into a large bowl filled with cold water. Separating the layers of each slice to free the grains of sand. Allow the sand to settle to the bottom of the bowl. With your hands, gently lift the leeks out of the water leaving the sand and dirt behind. Place the leeks within arm's reach of the stovetop.
- Heat a large nonstick skillet over medium high heat. Season chicken breasts with salt and pepper. Add olive oil to skillet to coat the pan, then add chicken breasts. Brown chicken breasts 3 to 4 minutes on each side, then transfer to a plate.
- Add a little more oil to the pan, then pour in leeks. Saute leeks 5 minutes, until soft and translucent. Add 1 cup wine to the pan and nestle chicken breasts down into leeks. Reduce heat to simmer and cook chicken 5 to 7 minutes longer.
- To serve, remove chicken from pan and slice on an angle. Fan and arrange sliced chicken breasts over a bed of Sauteed leeks on each dinner plate or a warm serving platter. Serve with rice and salad.
- Pilaf: heat a medium saucepan or pot over moderate heat. Add oil and butter and shallots to the pan. Saute shallots 2 minutes, then add 1 1/2 cups rice. Lightly brown rice 3 to 5 minutes. Add wine and allow it to evaporate entirely, 1 to 2 minutes. Add thyme and chicken broth to the rice. Fill broth can half-again with water or, measure 1 cup water and add to pot. Bring liquid to a boil. Cover rice and reduce heat. Cook rice 20 minutes, until tender.
- Stir the zest of 1 lemon and parsley into rice. Transfer lemon rice to dinner plates or warm serving dish and garnish with toasted slivered almonds.
- Heat 3-inches of water in a deep skillet and heat to a boil. Add trimmed wax and green beans and julienne sliced yellow squash to the pot. Simmering vegetables in water for 2 minutes, add red peppers and simmer 1 minute longer. You want the vegetables to remain full of color and bite. Drain vegetables and cold-shock under running water in your colander.
- Place drained vegetables in a serving dish and combine with sliced scallions and shredded dark garden greens, such as spinach or arugula.
- Whisk together mustard, vinegar, and lemon juice. Add olive oil in a slow stream while whisking to get a nice emulsion of your dressing. Add herbs and pour dressing over the salad. Toss salad to combine flavors and coat your vegetables evenly.
ROAST CHICKEN WITH APPLES, LEEKS, AND ROSEMARY
This is a favorite of mine, my friend introduced us to it. It's really simple, very few ingredients, and tastes amazing! So easy, low prep time, and great flavor results. Mmmmm. I serve this with couscous and you can even chop some of the apples and rosemary up from the dish and mix into the couscous.
Provided by lasersarah
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 55m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Cut leeks in half crosswise and place in a large roasting pan. Add apples, olive oil, rosemary, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Season chicken with remaining 1/2 teaspoon salt and 1/2 teaspoon pepper and nestle, skin-side up, among vegetables.
- Roast in the preheated oven until chicken is no longer pink at the bone and the juices run clear, and apples and leeks are tender, 40 to 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 295.8 calories, Carbohydrate 21.3 g, Cholesterol 57.2 mg, Fat 16.6 g, Fiber 3.6 g, Protein 16.4 g, SaturatedFat 3.7 g, Sodium 643.5 mg, Sugar 12.8 g
PAN ROASTED CHICKEN BREASTS WITH MUSHROOMS AND LEEKS FOR TWO
Make and share this Pan Roasted Chicken Breasts With Mushrooms and Leeks for Two recipe from Food.com.
Provided by Vino Girl
Categories Chicken Breast
Time 30m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F.
- Heat 1 tablespoon of oil in a nonstick skillet over medium-low heat.
- Add mushrooms and leeks; stir and cook for 4 minutes or until tender.
- Remove from heat; sprinkle with half the thyme, salt, and pepper.
- Cut a small pocket in the top edge of the side of each chicken breast, but don't cut all the way through the breast.
- Fill pocket with 2-3 tablespoons of the mushroom mixture.
- Season chicken with the remaining thyme, salt, and pepper.
- Heat 1 tablespoon oil in an ovenproof skillet over medium-high heat.
- Brown chicken on both sides.
- Transfer skillet to the oven and roast for 10 minutes or until cooked through.
- Serve with the remaining mushroom-leek mixture.
Nutrition Facts : Calories 369.7, Fat 17.6, SaturatedFat 2.8, Cholesterol 90.7, Sodium 468.7, Carbohydrate 22.1, Fiber 3.2, Sugar 5.9, Protein 32.5
SKILLET CHICKEN WITH LEEKS AND CARROTS
We've adapted a fall favorite, roast chicken, for the warmer months by using bone-in breasts to cut the cooking time in half. Baked on a bed of leeks, carrots, and bread cubes that soak up the meat's flavorful juices, this one-pan meal is worthy of a special occasion.
Provided by Greg Lofts
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 1h
Number Of Ingredients 10
Steps:
- Preheat oven to 450°F. Pat chicken dry; season generously with salt and pepper. Heat a large, heavy ovenproof skillet (such as cast iron) over medium-high. Add butter and 1 tablespoon oil. When butter melts and foam subsides, add chicken, skin-sides down. Cook, undisturbed, until skin lifts easily from skillet and forms a golden-brown crust, about 5 minutes. Transfer to a plate, skin-sides up.
- Add leeks, carrots, bread cubes, garlic, lemon zest, and remaining 2 tablespoons oil to skillet, stirring to evenly coat; season with salt and pepper. Return chicken and any accumulated juices to skillet, arranging breasts on top of vegetables in a single layer, skin-sides up.
- Roast until a thermometer inserted into thickest part of breasts reads 160°F, 25 to 30 minutes. Transfer chicken to a plate and loosely cover to keep warm. Stir mint into skillet; return to oven. Roast until vegetables are tender and golden and bread turns crisp, 10 to 12 minutes. Stir 1 1/2 tablespoons lemon juice into vegetable mixture and sprinkle with more mint leaves. Drizzle remaining 1 1/2 tablespoons lemon juice over rested chicken. Carve chicken; serve with vegetable mixture.
TOO EASY CHICKEN WITH LEEKS
Make and share this Too Easy Chicken With Leeks recipe from Food.com.
Provided by dicentra
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Trim leeks of tough green ends and roots. Split them lengthwise, then cut across into 1/2-inch slices. Place sandy slices of leeks into a colander.
- Run under cold water, separating the layers of each slice to free the grains of sand. Drain leeks very well and place within arm's reach of the stovetop.
- Heat a large nonstick skillet over medium-high heat. Season chicken breasts with salt and pepper.
- Add olive oil to coat skillet, then add chicken breasts and brown 3 to 4 minutes on each side, then transfer to a plate. Cover with foil to keep warm.
- Add a little more oil to the pan, then add leeks and saute 5 minutes, until they become soft.
- Add 1 cup wine to the pan and nest chicken breasts down into leeks. Reduce heat to simmer for another 5 to 7 minutes.
- To serve, remove chicken from pan and slice on an angle.
- Fan and arrange sliced chicken breasts over a bed of sauteed leeks on each dinner plate or warm serving platter.
Nutrition Facts : Calories 135.6, Fat 6.9, SaturatedFat 0.9, Sodium 48.3, Carbohydrate 7.8, Fiber 0.8, Sugar 2.3, Protein 0.7
LEMONY CHICKEN WITH POTATOES AND OREGANO
This might be the easiest roast chicken and potatoes recipe out there. Roasting lemon slices with the potatoes infuses them with a bright, zippy flavor. Then, you can eat the roasted lemon or not - the caramelized, intense flavor is for true lemon lovers only. Serve this with one or two of your favorite condiments on the side for dipping the potatoes.
Provided by Melissa Clark
Categories dinner, poultry, roasts, vegetables, main course
Time 50m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Heat oven to 425 degrees and, if you like, line a sheet pan with parchment paper (not essential but helpful for cleaning up).
- Trim the ends off 1 lemon, then cut the lemon in half crosswise.Thinly slice one half of the lemon into rounds, then cut the rounds into quarters, creating small triangles. Shake out the seeds then place the lemon quarters into a large bowl. Save the remaining lemon half for serving. Cut the remaining whole lemon into wedges, for serving.
- Add chicken and potatoes to the large bowl with the lemon quarters. Add the oregano, salt and pepper; toss well. (Your hands are the best tools here.) Drizzle in the oil and toss again.
- Arrange chicken thighs skin side up on one half of the prepared sheet pan, and potatoes and lemons on the other, spreading the potatoes out into one layer. Roast for 20 minutes. Using a long-handled spoon, stir the potatoes, then spread them out again in one layer. (You don't have to touch the chicken.) Continue roasting until chicken and potatoes are cooked through and everything is golden and crisped, another 15 to 20 minutes (40 to 45 minutes total roasting time).
- To serve, squeeze the juice from the lemon half all over chicken and potatoes and give everything a good stir to incorporate all the tasty juices and browned bits at the bottom of the pan. Sprinkle with more oregano and salt, and serve with additional lemon wedges and condiments on the side.
More about "pan roasted chicken with leeks recipes"
EASY SHEET PAN OVEN ROASTED CHICKEN AND LEEKS RECIPE
From sweetcsdesigns.com
4.4/5 (64)Total Time 40 minsCuisine IrishCalories 349 per serving
CHICKEN BREASTS WITH LEEKS & PARMESAN CHEESE (RECIPE)
From thespruceeats.com
SHEET PAN MEAL: LEMON CHICKEN WITH LEEKS AND POTATOES
From livesimply.me
ROAST CHICKEN WITH LEEKS | COOKSTR.COM
From cookstr.com
RECIPE: PAN FRIED CHICKEN AND BRAISED LEEKS | CBC LIFE
From cbc.ca
CAST-IRON ROAST CHICKEN WITH CARAMELIZED LEEKS - BON …
From bonappetit.com
ROASTED CHICKEN BREASTS WITH POTATOES AND LEEKS RECIPE
From thespruceeats.com
PAN-ROASTED CHICKEN WITH FENNEL, LEEKS AND CREAM
From williams-sonoma.com
PAN-ROASTED CHICKEN AND LEEKS RECIPE - FOOD & WINE
From foodandwine.com
4/5 Total Time 55 minsServings 4
CHICKEN AND LEEK RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
ROAST CHICKEN WITH PAN GRAVY - THESUPERHEALTHYFOOD
From thesuperhealthyfood.com
ROASTED CHICKEN AND LEEK PIZZA RECIPE - FOOD NEWS
From foodnewsnews.com
CHICKEN WITH LEEKS - THESUPERHEALTHYFOOD
From thesuperhealthyfood.com
SPRING CHICKEN WITH CRISPY LEEKS - ALISON ROMAN
From alisoneroman.com
PAN-ROASTED CHICKEN WITH LEEKS – RECIPES NETWORK
From recipenet.org
ROASTED FENNEL AND LEEKS - THERESCIPES.INFO
From therecipes.info
ROASTED ONE-PAN CHICKEN WITH LEEKS AND BARLEY - LOS ANGELES TIMES
From latimes.com
EASY CHICKEN AND LEEKS DINNER - CLEAN FOODIE CRAVINGS
From cleanfoodiecravings.com
RECIPE: CREAMY POT ROAST CHICKEN WITH LEEKS - FOOD NEWS
From foodnewsnews.com
BEST MATCHA ROAST CHICKEN WITH LEEKS RECIPES | CHICKEN | FOOD …
From foodnetwork.ca
PAN-ROASTED CHICKEN WITH LEEKS RECIPE | FOOD NETWORK KITCHEN
From mastercook.com
PAN ROASTED CHICKEN WITH LEEKS - THERESCIPES.INFO
From therecipes.info
RECIPE: ROAST CHICKEN | STUFF.CO.NZ
From stuff.co.nz
ROAST CHICKEN WITH CARAMELIZED LEEKS - FOR THE LOVE OF COOKING
From fortheloveofcooking.net
ROASTED ONE-PAN CHICKEN WITH LEEKS AND BARLEY | TASTE
From tastecooking.com
CHICKEN, POTATOES, AND LEEKS WITH PINE NUT GREMOLATA - FOOD
From foodandwine.com
PAN-ROASTED CHICKEN WITH LEEKS - LUNCH RECIPES
From fooddiez.com
RECIPE: PAN ROAST CHICKEN WITH LEEK, CIDER AND ... - A BALANCED BELLY
From abalancedbelly.co.uk
SHEET-PAN TARRAGON CHICKEN WITH ASPARAGUS| FEASTING AT HOME
From feastingathome.com
RECIPES USING LEEKS AND SPINACH - THERESCIPES.INFO
From therecipes.info
PAN-ROASTED CHICKEN WITH LEEKS | RECIPE | FOOD NETWORK RECIPES, …
From pinterest.ca
ONE-PAN ROASTED CHICKEN WITH APPLES AND LEEKS - THE FUZZY …
From thefuzzyartichoke.com
ROAST CHICKEN WITH FINGERLING POTATOES, LEEKS, AND BACON
From finecooking.com
LEEKS RECIPE ROASTED RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
BAKED CHICKEN WITH ONIONS & LEEKS RECIPE | EATINGWELL
From eatingwell.com
ROAST CHICKEN WITH PAN SAUCE - THESUPERHEALTHYFOOD
From thesuperhealthyfood.com
PAN-ROASTED CHICKEN WITH LEEKS AND RICE GRITS - PRATESI LIVING
From pratesiliving.com
PAN ROASTED CHICKEN AND LEEKS – JUST FARMED
From justfarmed.com
WHOLE ROASTED CHICKEN WITH POTATOES AND LEEKS | GIADZY
From giadzy.com
SHEET PAN ROASTED CHICKEN WITH LEEKS - THE DEFINED DISH
From thedefineddish.com
You'll also love