ROAST CHICKEN WITH APPLES, LEEKS, AND ROSEMARY
This is a favorite of mine, my friend introduced us to it. It's really simple, very few ingredients, and tastes amazing! So easy, low prep time, and great flavor results. Mmmmm. I serve this with couscous and you can even chop some of the apples and rosemary up from the dish and mix into the couscous.
Provided by lasersarah
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 55m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Cut leeks in half crosswise and place in a large roasting pan. Add apples, olive oil, rosemary, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Season chicken with remaining 1/2 teaspoon salt and 1/2 teaspoon pepper and nestle, skin-side up, among vegetables.
- Roast in the preheated oven until chicken is no longer pink at the bone and the juices run clear, and apples and leeks are tender, 40 to 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 295.8 calories, Carbohydrate 21.3 g, Cholesterol 57.2 mg, Fat 16.6 g, Fiber 3.6 g, Protein 16.4 g, SaturatedFat 3.7 g, Sodium 643.5 mg, Sugar 12.8 g
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
ROASTED CHICKEN, APPLES, AND LEEKS
Roasted Chicken, Apples, and Leeks
Provided by Kate Merker
Time 55m
Number Of Ingredients 6
Steps:
- Heat oven to 400° F. In a large roasting pan, toss the apples, leeks, rosemary, oil, ½ teaspoon salt, and ¼ teaspoon pepper.
- Season the chicken with ½ teaspoon each salt and pepper and nestle, skin-side up, among the vegetables.
- Roast until the chicken is cooked through and the apples and leeks are tender, 40 to 45 minutes.
Nutrition Facts : Calories 418 kcal, Carbohydrate 23 g, Cholesterol 105 mg, Protein 31 g, SaturatedFat 5 g, Sodium 591 mg, Sugar 13 g, Fat 23 g, UnsaturatedFat 0 g
CHICKEN, LEEK AND APPLE STEW
Provided by Food Network Kitchen
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- 1. Preheat oven to 425 degrees F. Season chicken generously with some salt and pepper. Heat 1 tablespoon of the butter and the oil in a large, deep ovenproof skillet over medium-high heat. Dredge chicken in flour, shaking off any excess, and lay skin side down in the skillet. Cook chicken, turning once, until golden brown on both sides, about 8 minutes. Transfer to a platter.
- 2. Reduce the heat to medium, add the leeks and celery seeds, and cook until slightly soft, about 4 minutes. Pull the skillet from the heat, add the vermouth, and use a wooden spoon to scrape up any browned bits that cling to the pan. Add broth, apple cider, thyme, and the 1 teaspoon salt and bring to a boil.
- 3. Meanwhile, use a fork to work the 2 tablespoons flour into the remaining 2 tablespoons butter. Whisk the butter mixture into the skillet until dissolved. Stir in the apples. Return the chicken (now skin side up) along with any collected juices to the pan. Transfer to the oven and bake, uncovered, until the chicken is cooked through, tender, and lightly browned, about 25 minutes. Serve with Parslied Egg Noodles, if desired.
- Bring a large pot of cold water to a boil over high heat and salt it generously. Add the noodles and cook, stirring occasionally, until al dente, about 5 minutes. Ladle 1/4 cup of the noodle cooking water into a medium skillet. Whisk in the butter bit by bit over low heat, letting each piece melt completely before adding the next, to make a creamy sauce. Stir in the parsley and season with salt and pepper. Drain the noodles, toss with the sauce, and serve immediately.
Nutrition Facts : Calories 867, Fat 34 grams, SaturatedFat 15.5 grams, Cholesterol 246 milligrams, Sodium 904 milligrams, Carbohydrate 96 grams, Fiber 6.5 grams, Protein 45 grams
SAUTéED GREEN APPLES AND LEEKS
Found this German recipe on one of my favorite vegetarian websites. Leeks & apples go quite well together so I'm looking forward to trying this. When i do get to it, I'm thinking of adding a bit of fresh sage. Posted for the Zaar World Tour
Provided by justcallmetoni
Categories Apple
Time 16m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Split the leeks in half lengthwise and trim the bottoms, leaving a little of the root end intact so that they stay together. Wash well several times and dry. Cut lengthwise into thin strips, about 2 inches long.
- In a medium skillet (nonstick is best) over medium heat, melt teaspoon of margarine. Add the leeks and cook until soft, about 3 minutes. Remove from the pan and set aside.
- In the same pan, melt the remaining teaspoon of margarine and add the apple slices. Turn the heat to high and cook until the apples are lightly browned and softened, about 3 minutes.
- Return the leeks to the pan and toss together to combine.
- Serve immediately.
Nutrition Facts : Calories 102, Fat 2.2, SaturatedFat 0.4, Sodium 32.2, Carbohydrate 21.7, Fiber 3.5, Sugar 13.3, Protein 1
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CHICKEN WITH APPLES AND LEEKS - SEASONS AND SUPPERS
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- Prepare the leeks: cut out the white and light green section of the leek, discarding the bottom stem end and the top green part (or reserving for another use). Cut each section in half from top to bottom, then cut in to 1 1/2-inch long pieces. Place in a strainer and rinse well under cold water, tossing to loosen and clean. Set aside to drain.
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- Heat oven to 400 degrees. Season the chicken with salt and pepper. Put 2 tablespoons of the flour in a shallow dish. Dredge the chicken in the flour, shake to remove excess flour and set aside.
- Prepare the leeks; Cut off the stem and dark green part of the leek and set aside. Cut the white and light green section of the leek in half lengthwise and rinse thoroughly. Slice crosswise into ¼ in slices.Heat the oil in a large roasting pan, sauté the leeks until soft and translucent, about 3-5 minutes. Add the sliced garlic and cook for another 2-3 minutes. Add the remaining 2 tablespoons of flour and cook, stirring for another minute. Remove the pan from the heat.TIP: Don't throw out the dark of the leeks green parts! They are great for using to flavour a stock. Rinse, and and let dry then pop into a freezer bag to have on hand for the next time you are making a stock.
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