Spring Chicken With Leeks And Peas Food

BRAISED CHICKEN WITH ASPARAGUS, PEAS, AND MELTED LEEKS

Steps:

• If you see or feel dirt in the leeks, rinse well, separating layers, then pat dry; otherwise, leave rounds intact.
• Heat 2 Tbsp. oil in a large skillet over medium-high until hot but not smoking. Add leeks in a single layer; season with 1/4 tsp. salt and a pinch of pepper. Reduce heat to low and cook, turning once, until leeks are lightly golden, 16-18 minutes. Transfer leeks to a plate; reserve skillet.
• Lightly crush fennel seeds with the bottom of a heavy skillet or pot. Pat chicken thighs dry with paper towels and season with fennel, 1 1/2 tsp. salt, and 1/4 tsp. pepper. Heat remaining 2 Tbsp. oil in a 5-7-qt. Dutch oven or large wide saucepan over medium-high. Cook thighs, skin side down, until well-browned, 12-14 minutes. Transfer skin side up to a plate. Pour off and discard fat.
• Add wine to pot, bring to a simmer, and cook, scraping up bits from bottom of pot, 1 minute. Add broth and return chicken skin side up to pot. Lower heat to medium-low, cover pot, and cook until chicken is cooked through, 15-18 minutes.
• Meanwhile, combine asparagus, peas, and 2 Tbsp. water in reserved skillet, cover, and cook over medium heat until asparagus is crisp-tender, about 5 minutes. Remove from heat. Add 1/2 tsp. lemon zest, remaining 1/4 tsp. salt, and a pinch of pepper; stir gently to just combine.
• Divide chicken, asparagus mixture, and reserved leeks among large shallow bowls. Bring broth to a simmer, add lemon juice, then ladle into bowls. Top with dill and remaining 1 Tbsp. lemon zest.

SPRING CHICKEN WITH LEEKS AND PEAS

Steps:

• Bring chicken broth to a boil in a saucepan; stir in rice, lemon zest, and 1 tablespoon olive oil; return to a boil, then decrease heat to a simmer and cover pan; cook 17-18 minutes, until tender.
• Heat a big nonstick skillet over med-high heat; add in 2 tablespoons olive oil and the butter.
• When the butter melts into the oil; add the chicken to the pan; saute until lightly golden on both sides, 4 minutes.
• Cut leeks in half lengthwise, then slice into ½-inch half-moons.
• Place leeks in a colander and wash under cold running water, separating the layers and releasing all the grit; drain leeks well and add them to the chicken.
• Cook the leeks with the chicken until they wilt down, 3 minutes or so.
• Add white wine to the pan and scrape up any pan drippings.
• Add in the peas and heat through, another minute or two; turn off the heat and season with salt and pepper.
• Drizzle the lemon juice over the chicken and leeks.
• Fluff the rice with a fork; add parsley to rice and toss to combine.
• Pile the chicken and leeks on dinner plates and top with a small mound of lemon rice (recommend using an ice cream scoop to serve the rice).

FRENCH-STYLE CHICKEN WITH PEAS & BACON

Steps:

• In a large frying pan, dry-fry the bacon over a medium heat for 3 mins until the fat is released and the bacon is golden. Transfer the bacon to a small bowl, leaving the fat in the pan. Add the chicken and brown for 4 mins each side.
• Push the chicken to one side of the pan and tip in the garlic and spring onions, cooking for about 30 secs, just until the spring onion stalks are bright green. Pour in the chicken stock, return the bacon to the pan, cover and simmer for 15 mins.
• Increase heat under the pan. Tip the peas and lettuce into the sauce and cook for 4 mins, covered, until the peas are tender and the lettuce has just wilted. Check chicken is cooked through. Stir in the crème fraîche just before serving.

CHICKEN IN A POT WITH LEEKS, SPRING ONIONS, AND TURNIPS

Steps:

• Over medium- high heat, heat the butter or oil in a large Dutch oven or casserole that can be covered later on.
• When the butter is melted or the oil is hot, place the chicken in the pot breast side down.
• Brown the chicken without burning- about 5 to 10 minutes. Turn on each of it's sides and brown some more, ending with the breast side up.
• On medium heat, add the herb, vegetables, salt and pepper, and stock or water.
• Simmer, covered over low heat, making sure the vegetables don't dry out. Water may be added if needed.
• Cook 30 to 45 minutes ( or until a thermometer measures at least 155 to 165 degrees F. Place on platter.
• If using, add the cream and boil liquid until saucy (this may happen immediately or as long as 10 minutes or so).
• Carve the chicken, place vegetables around it. Place sauce, if using, in a separate dish.

BUTTERED PEAS & LEEKS

Steps:

• Gently soften the leeks in butter and oil in your largest pan for 15-20 mins until almost meltingly soft. You can soften the leeks up to a day ahead, then just reheat in the pan before continuing the recipe. Stir in the stock, bring to a simmer and cook, stirring occasionally, for 5 mins. Stir in the peas and spring onions for 3-5 mins more until the peas are defrosted and cooked through, then season and serve.