Broiled Skillet Chicken With Leeks Potatoes And Spinach Food

PAN-ROASTED CHICKEN WITH LEEKS

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

GRILLED LEMON-GARLIC CHICKEN WITH LEEKS AND POTATOES

Steps:

• Prepare a grill for medium heat. Zest 2 tsp. lemon zest off lemon and transfer to a large bowl. Cut off ends, then squeeze 1 Tbsp. lemon juice into bowl with zest. Slice remaining lemon into thin rounds.
• Whisk garlic, salt, paprika, and 3 Tbsp. oil into lemon juice and zest. Add lemon slices, chicken, leeks, bell pepper, and potatoes and toss to coat.
• Brush wires of grill basket with oil, then add chicken mixture. Arrange in an even layer and close basket. Place grill basket on grill, cover, and cook, turning once halfway through, until chicken is fully cooked through and vegetables are lightly charred, 20-25 minutes.
• Transfer chicken mixture to a large bowl, add parsley, and toss to combine.

LEMONY MEDITERRANEAN CHICKEN

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Combine olive oil, lemon juice, lemon zest, garlic, oregano, salt, and black pepper in a bowl. Place chicken breasts into a 9x13-inch baking dish. Brush lemon juice mixture over chicken.
• Place potatoes, red bell pepper strips, red onion, and lemon slices in a bowl, pour remaining lemon juice mixture over vegetables, and toss to coat. Arrange vegetables and lemon slices around chicken breasts in baking dish.
• Bake in the preheated oven for 30 minutes; brush chicken and vegetables with pan drippings. Continue baking until chicken is browned, the juices run clear, and an instant-read meat thermometer inserted into the thickest part of a breast reads at least 160 degrees F (70 degrees C), about 30 more minutes.

LEEKS & SPINACH

Steps:

• Trim the leeks, leaving only the white and pale green parts.
• Slice them in half lenthwise, then in short slices crosswise.
• Wash them again and drain them well.
• In a large skillet, saute the leeks in the butter until they soften and begin to fall apart, then stir in the flour.
• Add the stock and season lightly with salt and nutmeg stirring well.
• Simmer for 10 minutes.
• Meanwhile, wash the spinach and pick it over.
• Drain it well and chop it finely.
• Add the spinach to the leeks and simmer for a further 5 minutes, stirring to ensure the spinach is evenly cooked.

SAUTéED SPINACH AND LEEKS

Steps:

• Heat olive oil in a large pan over medium-low heat.
• Add leeks and sauté for 3-4 minutes, until softened.
• Add garlic and sauté an additional 30 seconds.
• Add spinach and stir for 2-3 minutes until spinach is mostly wilted.
• Season with salt and pepper, to taste. Sprinkle with Parmesan cheese, if using, and serve hot.

BROILED SKILLET CHICKEN WITH LEEKS, POTATOES, AND SPINACH

Steps:

• Preheat broiler with rack 8 inches from heating element. Combine leeks, potatoes, broth, and 2 tablespoons oil in a large ovenproof skillet. Season with salt and pepper. Broil, stirring once halfway through, until potatoes are crisp-tender, 8 to 10 minutes.
• Meanwhile, rub chicken with remaining 1 tablespoon oil. Season with coriander, salt, and pepper, then place, skin-side down, atop leeks and potatoes. Broil 8 minutes. Flip chicken; scatter lemon wedges around it. Broil until a thermometer inserted into thickest parts of thighs (avoiding bones) registers 165 degrees, 10 to 12 minutes more. Transfer chicken to serving plates. Stir spinach into leek-potato mixture until wilted. Serve chicken with vegetables, lemon wedges, and pan juices.

MOROCCAN CHICKEN WITH POTATOES AND SPINACH WITH SAFFRON JUS

Steps:

• Finely chop yellow onion in a food processor with ginger and garlic; add all the dry spices and the chopped parsley with salt to the food processor.
• Score the chicken breasts with a sharp knife and apply marinade generously (this can be done the night ahead and allowed to sit in the fridge--it makes the chicken to absorb all the flavours and will make it more juicy when cooked).
• CHICKEN:-.
• In a hot pan or a skillet roast every breast of chicken skin side down to get a golden color and then allow to cook in the oven for about 12-15 minutes.
• SAUCE:-.
• On the side prepare a sauce using the same pan add chopped shallots and deglaze the pan using white wine or lemon juice or just the chicken broth.
• Add the saffron allow to simmer for about 15 minutes and thicken with cornstarch check for seasoning.
• Finish with a 1 tablespoon of frozen butter (keep warm).
• SMASHED POTATOES:-.
• Boil potatoes in a large stock pot with sufficient liquid to cover the cover it completely till completely cooked.
• In a pan heat butter and add ginger, garlic and leeks and sauté till translucent.
• Add the buttermilk and allow to come up to temperature (do not boil as buttermilk will split).
• When potatoes are completely cooked, drain and allow to sit for 5 minutes.
• Add the buttermilk mixture an spinach leaves and mash with a potato masher.
• Season with salt.
• PLATING-.
• Scoop a portion of potatoes with a ice-cream mould or cookie cutter in the center of the plate.
• Place chicken breast on top.
• Drizzle sauce over the chicken breast and all over the plate.
• Could garnish with a fresh sprig of parsley or cilantro.

SKILLET CHICKEN WITH LEEKS AND CARROTS

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.