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
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
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
CHICKEN BACON AND LEEK
Make and share this Chicken Bacon and Leek recipe from Food.com.
Provided by djmastermum
Categories Chicken Thigh & Leg
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 180 degrees.
- Place chicken in a casserole dish.
- Saute leek and bacon in oil 3 - 4 minutes.
- Stir in soup and cream. Bring to boil.
- Pour over chicken.
- Bake uncovered 55 minutes.
Nutrition Facts : Calories 658.4, Fat 44.3, SaturatedFat 14.2, Cholesterol 221.6, Sodium 1072.9, Carbohydrate 14.4, Fiber 0.8, Sugar 2.3, Protein 48.3
CHICKEN, BACON AND LEEK POT PIE
This is a hearty, tasty chicken, bacon, leek and mushroom pot pie. Perfect to warm up in winter and very easy to make! I invented this recipe after having a pure hankering for pies whilst living in France (they don't eat pies here!!!)
Provided by becy959
Categories Pot Pie
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 180C.
- Chop the shallots and garlic.
- Heat olive oil in heavy base medium sized deep casserole on stove.
- Add shallots and garlic and fry gently til transparent.
- Chop bacon into small squares and fry.
- Discard green section of leeks 1 inch above white section.
- Clean leek stalks carefully.
- Chop leeks into disks and add to fry mixture.
- When leeks are soft, add sliced mushrooms.
- Fry til mushrooms are darker and soft.
- Add white wine and bring to boil.
- Simmer for 5 minutes.
- Add shredded bbq chicken pieces including skin pieces.
- Add chives and some salt and pepper.
- Add water and bring to simmer.
- Mix flour with a bit of water in a cup til it is a paste.
- Add flour/water paste slowly, simmering mixture, until desired thickness is achieved. (think about the inside of a pie, and make it a little runnier than that). Add more water if necessary.
- Add sour cream.
- Fit circle of puff pastry over casserole and puncture surface with fork.
- Bake in oven til pastry is golden.
Nutrition Facts : Calories 905.3, Fat 61.5, SaturatedFat 16.3, Cholesterol 172.5, Sodium 324.1, Carbohydrate 37.5, Fiber 1.8, Sugar 2.2, Protein 48.5
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