BRAISED CHICKEN THIGHS AND APPLES
Apple cider and apples give this braised chicken dish a decidedly fall feel.
Provided by Food Network Kitchen
Time 1h
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degree F. Sprinkle the chicken generously with salt and pepper. Heat the oil in a large, deep ovenproof skillet over medium-high heat. Place the chicken in the skillet skin-side down and cook, flipping once, until golden on both sides. Transfer to a plate.
- Reduce the heat to medium, add the thyme and leeks to the skillet and cook, stirring occasionally, until softened, about 4 minutes. Pour in the wine and use a wooden spoon to scrape up any browned bits from the bottom. Cook until the skillet is nearly dry. Stir in the broth, apple cider and a pinch each of salt and pepper and bring to a boil.
- Use a fork to mash the butter and flour together in a small bowl until smooth. Whisk the butter-flour mixture into the skillet until dissolved. Stir in the apples and remove from the heat. Nestle the chicken skin-side up in the skillet along with any collected juices from the plate. Bake until the chicken is cooked through, about 25 minutes.
WINE-BRAISED CHICKEN WITH MUSHROOMS AND LEEKS
Adding crème fraîche and fancy mushrooms to a pan full of wine-braised chicken makes it ultrarich and extra special. This recipe is perfect for a festive dinner when you're looking for a chicken dish that's a little more dressed up than your average weeknight meal, but it isn't overly difficult. Make it a day or two in advance, and, like all braises, it gets even better with time.
Provided by Melissa Clark
Categories poultry, main course
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Pat chicken dry with paper towels. Season all over with 1 1/2 teaspoons salt and the black pepper. Finely grate, pass through a press or mince 2 garlic cloves. Set aside half the grated garlic for finishing the dish. Rub the rest all over the chicken pieces. Set aside the chicken while preparing the other ingredients.
- In a Dutch oven over medium-high heat, combine 1 tablespoon oil and 1 tablespoon butter. When the butter melts, add chicken in batches and cook until browned on both sides, 4 to 6 minutes per side. If the pan dries out, add a little more oil as needed. Transfer browned chicken to a plate.
- Add remaining tablespoon each oil and butter to the pan. Once the butter melts, add mushrooms and cook undisturbed until well browned on one side, 2 to 3 minutes. Stir and cook for 1 minute longer.
- Thinly slice 2 garlic cloves. Reduce heat to medium, and stir in sliced garlic, leeks and a large pinch each of salt and pepper. Cook, stirring occasionally, until leeks are tender and golden brown, 7 minutes. Add rosemary and wine to the pot and let simmer, scraping up the browned bits, until liquid reduces by half, about 1 minute.
- Nestle chicken, skin side up, into the pan and pour in any accumulated juices from the plate. Reduce heat to medium-low and cook, covered, until chicken is cooked through, 25 to 35 minutes.
- Transfer chicken to a serving platter and tent with foil to keep warm. Pluck the rosemary sprigs from the pot. If the sauce looks thin, turn the heat to medium-high and let simmer until it thickens slightly, 2 to 5 minutes. Stir in the remaining grated garlic, the crème fraîche, chives and lemon zest. Taste sauce and add more salt if needed. Spoon sauce over the chicken and top with parsley, more lemon zest and a dollop of crème fraîche, if you like, and serve.
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
TENDER BRAISED LEEKS
These leeks, poached gently in an aromatic liquor, make a delicious dish on their own, or try them with fish or roast chicken
Provided by Barney Desmazery
Categories Side dish, Supper
Time 40m
Number Of Ingredients 10
Steps:
- Trim the darkest green part off the leeks and strip away the first two layers. Cut in half lengthways, but keep attached at the root. Wash the leeks under cold running water and set aside. Tip all the other ingredients, except the olives and parsley, into a wide shallow pan with 200ml water, some cracked pepper and a sprinkling of salt.
- Slip the leeks into the pan, cover and place over a low heat. Gently simmer for 20 mins, turning them occasionally until very tender - a knife blade should slip in easily. Leave to cool until just warm, then stir through the parsley and olives, if you like. Serve the leeks as they are with crusty bread or with roast chicken or fish.
Nutrition Facts : Calories 65 calories, Fat 2 grams fat, Carbohydrate 7 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.01 milligram of sodium
BRAISED CHICKEN BREASTS ON CREAMY LEEKS
Steps:
- Halve leeks lengthwise, then cut crosswise into 1-inch pieces.
- Pat chicken dry and season with salt and pepper. Heat oil and 1/2 tablespoon butter in a 10-inch nonstick skillet over moderately high heat until foam subsides, then brown chicken on both sides, about 4 minutes total. Transfer to a plate.
- Add wine to skillet and deglaze by boiling over high heat, stirring and scraping up brown bits, until reduced to about 2 tablespoons, 1 to 2 minutes. Add leeks and remaining 2 tablespoons butter and salt and pepper to taste, then simmer over moderately low heat, covered, stirring occasionally, until leeks are wilted, about 10 minutes. Stir in broth. Top leeks with chicken breasts and juices from plate, then gently simmer over low heat, covered, until leeks are tender and chicken is just cooked through, about 8 minutes .
- Transfer chicken breasts to a plate. Add cream to skillet and boil over high heat, stirring occasionally, until thickened slightly, 1 to 2 minutes. Add salt and pepper to taste.
- Serve chicken on top of leeks.
CHICKEN AND LEEKS
This was a personal creation, made by mixing a bunch of flavors together that I thought would work well. It is rich and tasty and even my fussy 3 year old seemed to enjoy it.
Provided by chillibite
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat medium saucepan over medium heat.
- Add bacon and cook till some of the fat has melted.
- Add chicken, salt, pepper, and garlic. Saute till chicken is cooked, and begins to brown.
- Add leeks, mustard, herbs, and white wine, stir well.
- Cover saucepan and continue to saute till leeks begin to soften.
- Turn heat to med/low and leave to simmer for about 20 minutes, stirring occasionally.
- A few minutes before serving add cream and heat through.
- Thicken with cornstarch if desired.
- Serve over rice or noodles with a green salad on the side.
Nutrition Facts : Calories 305.4, Fat 16.2, SaturatedFat 7.7, Cholesterol 114.1, Sodium 305, Carbohydrate 9.1, Fiber 1, Sugar 2, Protein 27.6
CHICKEN AND LEEKS BRAISED IN WINE
Make and share this Chicken and Leeks Braised in Wine recipe from Food.com.
Provided by dicentra
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Heat a large nonstick skillet coated with cooking spray over medium-high heat. Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the chicken to pan; sauté 4 minutes on each side. Remove from pan. Add leeks to pan; sauté 4 minutes or until browned, turning once. Remove from pan.
- Add coriander and cinnamon; cook 30 seconds. Add wine and next 5 ingredients (wine through rind), and bring to a boil.
- Cover, reduce heat, and simmer 3 minutes. Add leeks. Cover and cook for 5 minutes. Add chicken. Cover and cook 8 minutes.
- Add tomato; bring to a boil. Uncover and cook 10 minutes, stirring often. Remove cinnamon, bay leaves, and rind.
- Stir in 1/4 teaspoon salt, 1/4 teaspoon pepper, and chopped oregano. Sprinkle each serving with parsley.
Nutrition Facts : Calories 457.9, Fat 9.5, SaturatedFat 2.4, Cholesterol 188.2, Sodium 661.4, Carbohydrate 23.1, Fiber 3.7, Sugar 8.8, Protein 47.4
More about "chicken and leeks braised in wine food"
VINEGAR-BRAISED CHICKEN WITH LEEKS AND PEAS …
From foodandwine.com
- Preheat the oven to 425° and position a rack in the upper third. Turn the chicken legs skin side down on a work surface and cut halfway through the joint. Season the chicken generously with salt and pepper.
- In each of 2 large nonstick skillets, heat half of the butter and oil. Add the chicken, skin side up, and cook over high heat until browned, 5 minutes. Turn and cook the chicken for 1 minute. Pile all of the chicken into one skillet.
- In the other skillet, cook the leeks over high heat until just beginning to soften, about 2 minutes. Add the broth and vinegar and bring to a boil. Season with salt and pepper. Pour the mixture into a medium roasting pan.
- Set the chicken on the leeks, skin side up; roast for about 25 minutes, until it is cooked through. Turn on the broiler and broil for about 2 minutes, until the skin is golden and crisp. Transfer the chicken to a platter.
DUTCH OVEN CHICKEN THIGHS WITH LEEKS, …
From umamigirl.com
- Heat a 12-inch cast-iron pan or braiser over medium-high heat. Season the chicken pieces well with salt and pepper. Place skin-side down in the skillet and cook, without disturbing, until golden brown on the skin side, about 5 minutes. Remove chicken to a plate.
- Pour off all but two tablespoons of fat from the pan. Reduce heat to medium. Add the leeks, mushrooms, garlic, rosemary and sage and cook, stirring often, until all the veggies have softened and substantially reduced in volume, 5-10 minutes. Add flour and cook, stirring constantly, for a minute or two. Stir in the wine, chicken stock and cream and bring to a boil. Add browned chicken, skin-side up, and any juices that have accumulated on the plate. Adjust heat to keep liquid at a simmer, and cook until chicken is done all the way through, about 45 minutes.
BRAISED CHICKEN WITH MUSHROOMS AND LEEKS
From skinnytaste.com
SIMPLEST CHICKEN-AND-LEEK STEW RECIPE
From foodandwine.com
CHICKEN, POTATOES, AND LEEKS WITH PINE NUT …
From foodandwine.com
CHICKEN POT PIE WITH LEEKS AND THYME …
From foodandwine.com
BRAISED CHICKEN WITH MUSHROOMS & LEEKS
From eatingwell.com
BROTHY BRAISED CHICKEN THIGHS WITH FENNEL …
From foodandwine.com
BRAISED LEEKS - STREETSMART KITCHEN
From streetsmartkitchen.com
BRAISED CHICKEN WITH MUSHROOMS AND LEEKS: BRAISED CHICK…
From goodreads.com
ONE-PAN CREAMY SUN-DRIED TOMATO CHICKEN & GNOCCHI
From delish.com
NIGEL SLATER’S RECIPE FOR CHICKEN WITH LEEKS | FOOD | THE GUARDIAN
From theguardian.com
BRAISED CHICKEN AND LEEKS | THE HONEST SPOONFUL
From thehonestspoonful.com
BRAISED CHICKEN WITH LEEKS AND TOMATOES | TRIED AND TRUE RECIPES
From triedandtruerecipe.com
AVOCADO CLUB SANDWICH - THE FOODOLIC RECIPES
From thefoodolic.com
INA GARTEN JUST SHARED HER PASSOVER MENU, AND IT INCLUDES A 3 …
From eatingwell.com
A CREAMY, WINE-BRAISED CHICKEN TO CELEBRATE SIMPLY - NEW YORK …
From nytimes.com
RECIPE: LEEKS BRAISED WITH WINE AND GARLIC | KITCHN
From thekitchn.com
CHICKEN AND LEEK RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
TURMERIC BRAISED CHICKEN WITH GOLDEN BEETS AND LEEKS CO…
From goodreads.com
KELLY PALEO PROFESSIONAL CHEF ON INSTAGRAM: "HOW TO COOK RABBIT ...
From instagram.com
BRAISED CHICKEN WITH RED WINE AND LEEKS RECIPE ON FOOD52
From food52.com
FOOD NETWORK ON INSTAGRAM: "RECIPE OF THE DAY: CLASSIC BRAISED …
From instagram.com
6 SPRING CHICKEN RECIPES TO MAKE NOW - GOODTASTE WITH TANJI
From goodtaste.tv
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love