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
ONE PAN CREAMY CHICKEN WITH BACON AND LEEKS
You're going to love this one-pan creamy chicken recipe with bacon, leeks and mustard. Quick, easy and perfect for busy weeknights.
Provided by Alida Ryder
Categories Dinner
Time 40m
Number Of Ingredients 11
Steps:
- Preheat the oven to 200°C/390°F.
- Pat the chicken dry with paper towels then season generously with salt.
- Place the chicken, skin-side down, in a large, deep pan or braised.
- Place the pan over medium-high heat and allow the chicken to brown, rendering its fat, for 8-10 minutes. Flip over and cook for another 5 minutes then remove from the pan.
- In the same pan, add the bacon and cook for a few minutes until it's starting to crisp.
- Add the leeks and cook for another 2-3 minutes until the leeks are starting to soften.
- Add the garlic, thyme and mustard and cook for a minute.
- Pour in the white wine and lemon juice and allow to reduce for a few minutes.
- Pour in the cream and chicken stock and season with salt and pepper. Bring to a simmer and cook for 5 minutes.
- Add the chicken back to the sauce then place in a preheated oven and allow to bake for 15 minutes until the chicken is cooked through and the sauce has reduced slightly.
- Taste and adjust seasoning by adding more salt, pepper and lemon.
- Serve the chicken and sauce over rice or mashed potatoes.
Nutrition Facts : Calories 370 kcal, Carbohydrate 9 g, Protein 24 g, Fat 25 g, SaturatedFat 9 g, TransFat 0.1 g, Cholesterol 102 mg, Sodium 531 mg, Fiber 1 g, Sugar 4 g, UnsaturatedFat 13 g, ServingSize 1 serving
CREAMY BUT LEAN CHICKEN AND LEEKS
Provided by Food Network
Time 55m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the butter in a saucepan. Add the leeks and celery and toss together for a few seconds. Add 1/2 cup of the chicken broth. Cover and simmer over low heat for 5 to 10 minutes or until vegetables are tender. Add the remaining broth and rice and bouquet garni. Cover and simmer, over very low heat for 25 minutes or until rice is very tender.
- Remove the bouquet garni and puree the soup through a food mill or food processor. Return it to the saucepan, add the lemon juice and season to taste with salt and pepper. If soup is thin, simmer it down until thick enough; if too thick, add some water. Add the chicken and simmer, uncovered, for 5 minutes or until chicken is just cooked through. Adjust the seasoning. Portion out and garnish with parsley.
CREAMED CHICKEN AND LEEKS
Steps:
- Heat the butter in a saucepan. When foaming subsides, but before it gets brown add the leeks and celery and 1/4 cup of the chicken broth. Cover and simmer over low heat for 5 minutes; do not let it get brown. Add the chicken, skin side up along with bouquet garni and enough of the broth to just cover the chicken. Cover and simmer, over very low heat for 30 minutes or until chicken is just cooked through. Remove chicken from the broth; remove and discard skin and bones and cut chicken into chunks. Remove and discard bouquet garni.
- Puree the liquid through a food mill and return it to the saucepan. Add remaining broth and boil it down until reduced to 4 cups. Season to taste with salt and pepper. Add lemon juice to chicken and set in microwavable dish.
- Blend egg yolks and cream together. Very slowly ladle 1 cup of hot broth into the mixture. Return this tempered mixture to the soup and bring to under a simmer to thicken. Reheat chicken for a minute in microwave oven and distribute it among 4 soup plates. Ladle thickened broth over chicken and garnish with parsley. Serve over boiled potatoes or with bread
CREAMY CHICKEN & LEEKS
This creamy, comforting combination is the perfect topping for baked spuds
Provided by Good Food team
Categories Dinner, Main course, Side dish, Supper
Time 30m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 384 calories, Fat 20 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 42 grams protein, Sodium 1.75 milligram of sodium
CREAMY CHICKEN AND LEEKS
Make and share this Creamy Chicken and Leeks recipe from Food.com.
Provided by Pink Penguin
Categories One Dish Meal
Time 30m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Heat the oil in a large saucepan and fry the chicken for 2-3 mins until the pieces begin to turn golden. Tip in the sliced 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 creme fraiche, stir again, then simmer for 5 mins until the sauce is slightly thickened and creamy.
Nutrition Facts : Calories 472, Fat 27.5, SaturatedFat 8.7, Cholesterol 117, Sodium 286.7, Carbohydrate 20.1, Fiber 1.7, Sugar 5.4, Protein 35.3
CREAMY CHICKEN, BEAN & LEEK TRAYBAKE
Throw together chicken thighs, cannellini beans and crème fraîche with a few other ingredients for this easy traybake. You can easily double it up and freeze the leftovers
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 55m
Number Of Ingredients 10
Steps:
- Heat the oven to 200C/180C fan/gas 6. Heat the oil over a high heat in a large non-stick frying pan. Season the chicken thighs and fry, skin-side down, for 5 mins until golden and crisp. Transfer, skin-side up, to a large baking tray. (If you're doubling up this recipe, fry in batches and divide between two baking trays.)
- Fry the leeks in the pan for 5 mins or until just softened. Add the garlic and fry for 1 min more. Stir in the beans, then spoon into the tray, or trays, around the chicken. Pour the stock over the beans and season to taste. Roast for 20 mins, then remove from the oven and stir the mustard and crème fraîche through the beans. Roast for 10-15 mins more, or until the chicken is cooked through. To freeze, leave to cool completely and transfer to large freezerproof bags.
- Scatter the lemon zest over the chicken and serve with crusty bread to mop up the juices.
Nutrition Facts : Calories 547 calories, Fat 32 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 5 grams sugar, Fiber 12 grams fiber, Protein 34 grams protein, Sodium 1.7 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.
CREAMY CHICKEN STEW
Cook this creamy, comforting stew to serve with our smashed mini jacket potatoes. This warming one-pot with chicken, peas and leeks is perfect for a special family meal
Provided by Lulu Grimes
Categories Dinner, Main course, Supper
Time 1h5m
Yield Serves 4-6
Number Of Ingredients 10
Steps:
- Tip the leeks and oil into a flameproof casserole dish on a low heat, add the butter and cook everything very gently for 10 mins or until the leeks are soft.
- Put the chicken, skin-side down, in a large non-stick frying pan on a medium heat, cook until the skin browns, then turn and brown the other side. You shouldn't need any oil but if the skin starts to stick, add a little. Add the chicken to the leeks, leaving behind any fat in the pan.
- Add the stock to the dish and bring to a simmer, season well, cover and cook for 30 mins on low. Stir in the mustard, crème fraîche and peas and bring to a simmer. You should have quite a bit of sauce.
- When you're ready to serve, put the grill on. Mix the breadcrumbs and parsley, sprinkle them over the chicken and grill until browned.
Nutrition Facts : Calories 400 calories, Fat 27 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 26 grams protein, Sodium 1 milligram of sodium
More about "creamy but lean chicken and leeks food"
CREAMY CHICKEN WITH BRAISED LEEKS & CARROTS RECIPE
From drizzleanddip.com
Servings 4Estimated Reading Time 3 minsCategory ChickenTotal Time 1 hr
- Fry the chicken pieces skin side down until brown on both sides. Set aside. In the same pan add the leeks, carrots, thyme and rosemary and fry over low heat until softened. About 10 minutes.
- Add the butter and when it’s melted, sprinkle over the flour and stir to coat and cook slightly. Add the orange/naartjie juice and deglaze the pan. Scrape any browned bits that may have got stuck on the bottom. Then add the milk, cream, honey and stock and bring it to a bubble. Add the chicken pieces back in (with any juices) and cook for 25 – 30 minutes with the lid on, on the lowest setting. Stir occassionally to ensure the sauce doesnt catch at the bottom of the pan. Or you could pop it in the oven @ 180C / 350F for 40 minutes
- While the chicken is cooking make your rice to serve. You will need around 1 – 1.5 cups of rice for 4 people.
CREAMY CHICKEN AND LEEKS RECIPE - SUNDAY SUPPER …
From sundaysuppermovement.com
4.8/5 (67)Total Time 45 minsCategory Dinner, MainCalories 422 per serving
- Place plastic wrap around the chicken breasts, then pound the chicken with a rolling pin to flatten the meat to around half a cm in thickness. This step is optional but will give you the most tender chicken.Drizzle oil over one side of the chicken and then season with salt, pepper and lemon juice. Flip it over and repeat.Place a large frying pan on the stove and add the chicken breasts. Cook on each side for 2-3 minutes or until golden brown. Then remove from the pan and set it on a plate.
- Using the same pan, add a little more oil and gently fry the chopped leeks. Make sure to move the leeks around in order for them not to burn.While the leeks are cooking add some finely chopped garlic and stir in well. Once the leeks have softened, stir in 2 tbsp flour and then gradually add the stock and milk.
30-MINUTE CREAMY MUSHROOM AND LEEK CHICKEN BREASTS
From foodiecrush.com
CHICKEN WITH CREAMY LEEKS RECIPE | YOUR ULTIMATE MENU
From yourultimatemenu.com
26 DELICIOUS CHICKEN AND LEEK RECIPES FROM TOP FOOD BLOGGERS
From happymuncher.com
CREAMY BUT LEAN CHICKEN AND LEEKS RECIPE - COOKING INDEX
From cookingindex.com
CREAMY BUT LEAN CHICKEN AND LEEKS RECIPE
From recipeland.com
CREAMY CHICKEN RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
CHICKEN AND LEEK RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
CREAMY BUT LEAN CHICKEN AND LEEKS – RECIPES NETWORK
From recipenet.org
CREAMY BUT LEAN CHICKEN AND LEEKS | CREAMY BUT LEAN CHICKEN …
From americanrecipes.eu
NIGEL SLATER’S RECIPE FOR CHICKEN WITH LEEKS | FOOD | THE GUARDIAN
From theguardian.com
CREAMY BUT LEAN CHICKEN AND LEEKS (MF)
From bigoven.com
CREAMY BUT LEAN CHICKEN AND LEEKS - BEYONDMEALS.COM
From beyondmeals.com
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