Chicken With Leeks And Peppers 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

CHICKEN WITH LEEKS AND PEPPERS

Steps:

• In a small bowl, combine celery seed, chili powder and onion salt. Sprinkle over chicken, coating well.
• In a Dutch oven, heat oil over medium heat. Add chicken and cook, turning until brown, about 10 minutes.
• Reduce heat to low, cover and cook about 20 minutes, until chicken is tender.
• Remove to serving platter and keep warm.
• Pour off all but 2 tablespoons of fat from the pan. Return to medium heat. Add peppers and leeks.
• Cook about 5 minutes, stirring, until leeks are soft. Serve over chicken.

WW BALSAMIC CHICKEN WITH LEEKS AND PEPPERS

Steps:

• Preheat oven to 375°F.
• Put onion, leeks and peppers into a roasting dish. Add cooking spray and toss to coat. Add herbs, season with salt and pepper.
• Lay chicken breasts on top of the vegetables. Sprinkle with balsamic vinegar, season and transfer to oven.
• Roast for 25 - 30 minutes, until chicken is browned and cooked, and vegetables are tender.

CHICKEN WITH LEEKS, WATERCRESS AND RADISH

Steps:

• Game Plan: Slice and clean the leeks (see Cook's Note) while pan-searing the chicken.
• Preheat the oven to 350 degrees F.
• Heat a large skillet over medium-high heat; add the oil. Pat the chicken dry and season with some salt and pepper to taste. Lay the chicken skin side down in the skillet and cook undisturbed until the skin is golden and crispy, about 4 minutes. Add a nut-size bit of the butter to the skillet, and when the butter smells fragrant, turn the chicken and cook until opaque, about 4 minutes more. Put the chicken in a baking dish or roasting pan and bake just until firm to the touch, 10 to 12 minutes.
• Pour all but 1 tablespoon fat from the skillet and return pan to the heat. Add the leeks and radishes and cook, tossing, until wilted, about 4 minutes. Season with the 1/2 teaspoon salt and pepper to taste. Add the vermouth, bring to a boil, and reduce until syrupy. Stir in the cream and bring to a boil. Remove the skillet from the heat, add the watercress, and toss just until it is wilted. Add the remaining butter and swirl the skillet until it melts. Stir in any chicken juices that have collected in the roasting pan. Spoon the leek mixture onto 4 plates and arrange the chicken breasts on top. Garnish with the reserved watercress sprigs and serve.

CHICKEN WITH LEEKS AND MUSHROOMS

Steps:

• Heat olive oil in non stick skillet.
• Sprinkle on season salt, garlic salt and pepper to taste.
• Brown chicken in hot olive oil.
• Add leeks and mushrooms, stir in tomato paste, and chicken broth.
• Cover and simmer on low heat until chicken juices run clear, about 15-20 minutes.

CHINESE CHICKEN WITH LEEKS AND BLACK BEANS

Steps:

• Cut the chicken and soak in the marinade for 15 minutes.
• Heat the wok (or similar cooking pan) and add 1 tablespoon of the oil, along with the garlic and the rinsed black beans.
• Stir fry for a moment and add the drained chicken.
• Stir over high heat until the chicken is cooked, and remove to a serving plate.
• Add the remaining peanut oil to the hot wok, along with the leeks.
• Stir until leeks are tender.
• Return chicken to the pan along with the remaining ingredients.
• Stir fry for a moment, and serve immediately.

CREAMY CHICKEN & LEEKS

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.

PAN ROASTED CHICKEN BREASTS WITH MUSHROOMS AND LEEKS FOR TWO

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.