Recipes Using Leeks

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PAN-ROASTED CHICKEN WITH LEEKS

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 10



Pan-Roasted Chicken With Leeks image

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

3 slices bacon, cut into 1/2-inch pieces
8 chicken drumsticks (about 2 pounds)
Kosher salt and freshly ground pepper
3 cloves garlic, smashed
1 bunch leeks, white and light green parts only, halved lengthwise and sliced
2 tablespoons all-purpose flour
1 cup low-sodium chicken broth
1/2 cup half-and-half
2 tablespoons chopped fresh parsley
Lemon wedges, for serving

SAUTEED LEEKS, MUSHROOMS & ONIONS

This is a quick, easy, tasty combination. Serve as a side dish with sausages, a roast, with eggs or even BBQ. I like my veggies still crisp but if you want them soft cook leeks longer

Provided by Bergy

Categories     Onions

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6



Sauteed Leeks, Mushrooms & Onions image

Steps:

  • Spray a non stick skillet with oil.
  • Saute the onions until tender and starting to brown.
  • Add Mushrooms and continue cooking for apprx 3 minutes.
  • Add leeks, salt, pepper& oregano.
  • Saute a further 8 minutes (if you like your veggies very soft cook longer).

Nutrition Facts : Calories 50.1, Fat 0.3, SaturatedFat 0.1, Sodium 11.9, Carbohydrate 11.2, Fiber 1.9, Sugar 4, Protein 2

1 cup onion, chopped
1 1/2 cups mushrooms, cleaned and sliced
2 cups leeks, cleaned,1/4 inch slice,white part and the start of the green only
1 teaspoon dry oregano
salt and pepper
vegetable oil cooking spray

BRAISED LEEKS

Leeks may not be a typical side dish, but this recipe has made them the most-requested side in our house. 3 WW points per serving.

Provided by jenpalombi

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6



Braised Leeks image

Steps:

  • Using a sharp knife, trim most of the roots off the end of the leek, leaving enough so that the leek remains attached at the bottom. Cut each leek lengthwise into halves and then cut each half into inch long pieces. Soak leeks in a large bowl of cool water to allow any dirt to settle to the bottom.
  • In a saute pan, melt the butter over medium heat. Add the leeks to the skillet. Cook the leeks, stirring occasionally, for 5 minutes.
  • Sprinkle with thyme and cook one minute more.
  • Add stock, reduce heat to medium low. Braise the leeks, covered, for about 10 minutes, or until the leeks are very tender. Season with salt and pepper and serve.

4 large leeks, tough outer leaves discarded and trimmed to about 6 inches in length
3 tablespoons butter
1/2 cup chicken stock
1 teaspoon dried thyme
1/4 teaspoon salt
1 pinch pepper

PORK CHOPS WITH CIDER LEEKS

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11



Pork Chops with Cider Leeks image

Steps:

  • Season the pork chops on both sides with the fennel seeds and a few pinches each of salt and pepper. Set aside while you prepare the vegetables.
  • Melt the butter in a large wide pot or Dutch oven over medium heat. Add the lemon zest strips, garlic and rosemary and cook, stirring, until the garlic is softened, 1 to 2 minutes. Stir in the leeks, sliced fennel, 1/2 teaspoon salt and a few grinds of pepper. Pour in the cider, cover and reduce the heat to medium low. Cook, stirring occasionally, until the leeks and fennel are tender but not browned, 15 to 20 minutes.
  • Meanwhile, heat the olive oil in a large skillet over medium-high heat. Working in two batches if necessary, add the pork chops and cook until well browned but still rosy near the bone, 4 to 5 minutes per side. Transfer to a plate and let rest 5 minutes.
  • Discard the rosemary from the leeks and stir in the lemon juice and 1/4 cup fennel fronds; season with salt and pepper. Divide among plates and top with the pork. Drizzle with any accumulated juices from the pork plate and sprinkle with a few more fennel fronds.

Nutrition Facts : Calories 540, Fat 32 grams, SaturatedFat 11 grams, Cholesterol 124 milligrams, Sodium 545 milligrams, Carbohydrate 23 grams, Fiber 4 grams, Protein 40 grams, Sugar 12 grams

4 bone-in pork chops (1/2 to 3/4 inch thick; about 8 ounces each)
1 teaspoon fennel seeds, lightly crushed
Kosher salt and freshly ground pepper
2 tablespoons unsalted butter
6 wide strips lemon zest (removed with a vegetable peeler), plus 1 tablespoon juice
3 cloves garlic, smashed
2 sprigs rosemary
2 large leeks (white and light green parts only), halved lengthwise and cut into 1- to 1 1/2-inch pieces
1 bulb fennel, sliced 1/4 to 1/2 inch thick, fronds chopped
1 cup apple cider
2 tablespoons extra-virgin olive oil

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