Coq Au Poireaux Chicken With Leeks Recipes

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

COQ AU RIESLING

Steps:

• Heat the oil in a casserole or large wide pan and fry the lardons until crisp.
• Add the sliced leeks and soften them with the lardons for a minute or so.
• Tip in the chicken thighs, bay leaves, torn mushrooms and wine.
• Season with salt and pepper and bring to the boil, cover the pan and simmer gently for an hour. Like all stews this tastes its mellowest best if you let it get cold and then reheat the next day. But it's no hardship to eat straight off. Whichever, serve sprinkled with dill and with some buttered noodles, if using.

CHICKEN IN RIESLING

Steps:

• Preheat oven to 350F with rack in middle.
• Pat chicken dry and sprinkle with 1 teaspoon salt and a rounded 3/4 teaspoon pepper. Heat oil with 1 tablespoon butter in a wide 3 1/2- to 5-quart heavy ovenproof pot over medium-high heat until foam subsides, then brown chicken in 2 batches, turning once, about 10 minutes total per batch. Transfer to a plate.
• Meanwhile, wash leeks and pat dry.
• Pour off fat from pot, then cook leeks, shallot, and 1/4 teaspoon salt in remaining 2 tablespoons butter, covered, over medium-low heat, stirring occasionally, until leeks are pale golden, 5 to 7 minutes. Add chicken, skin sides up, with any juices from plate, carrots, and wine and boil until liquid is reduced by half, 3 to 4 minutes. Cover pot and braise chicken in oven until cooked through, 20 to 25 minutes.
• While chicken braises, peel potatoes, then generously cover with cold water in a 2- to 3-quart saucepan and add 1 1/2 teaspoons salt. Bring to a boil, then simmer until potatoes are just tender, about 15 minutes. Drain in a colander, then return to saucepan. Add parsley and shake to coat.
• Stir crème fraîche into chicken mixture and season with salt, pepper, and lemon juice, then add potatoes.

POIREAUX AU GRATIN (LEEKS AU GRATIN)

Steps:

• Trim off the stem end of each leek. Cut off enough of the green part to leave a main section of about seven inches. Split the leeks lengthwise in half. Cut the split leeks crosswise into one-and-onehalf-inch lengths. There should be about eight cups loosely packed. Rinse thoroughly in cold water. Drain.
• Put the leeks in a heavy skillet and add the butter, salt and pepper to taste and the nutmeg. Cook, stirring, about one minute. Add the cream and bring to the simmer. Cover and cook 15 minutes.
• Preheat broiler.
• Spoon the hot leeks into a baking and serving dish and smooth over the top. Sprinkle the top with cheese and place under the broiler until nicely glazed. Serve hot. If the dish is to be reheated, place it for 20 minutes in an oven that has been preheated to 350 degrees.

POIREAUX BRAISES (BRAISED LEEKS)

Steps:

• Cut leeks diagonally into thirds and then diagonally in half to form 6 triangular pieces from each leek.
• Rinse under cold water; drain.
• Melt margarine in a heavy skillet; add leeks.
• Cook until lightly browned, stirring gently, approx 15 minutes.
• Stir in the broth cover and simmer for 30 minutes or until golden and the broth has mostly evaporated.

COQ AU POIREAUX (CHICKEN WITH LEEKS)

Steps:

• Preheat oven to 275 degrees F.
• In a dutch oven (that is oven safe) brown the chicken thighs until you have plenty of deep brown, flavorful bits. They do not need to be cooked through.
• Sprinkle browned chicken with bouquet garni and toss to coat.
• Mix wine, broth, dijon, and salt in a small bowl. Pour evenly over chicken.
• Scatter the chopped leeks over the top of the chicken. Cover the dutch oven and bake at a low temperature until leeks soften and begin to smell good.
• Once they have softened, stir the leeks into the chicken and continue to bake for another 3-4 hours. If you would like less juice, uncover it until it reduces. If you would like more juice, just add more broth, wine, or water. Check on it every hour or so to make sure it's looking lovely :)
• Enjoy over rice or scoop it up with bread.