August 07, 2016
Dinner, Main Dish, Poultry,
Chicken, Vegetables, Leek , North American, Easy/Beginner Cooking, Summer, Sunday Dinner, Weeknight Meals, Oven Bake, Skillet, Gluten-Free, Low Carbohydrate, No Eggs, Non-Dairy, Make it from scratch, Bone-in Pieces, Spring, Kosher Meat more
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"Fresh flavor for the spring and summer, using leeks from the garden cooked two ways, with the freshness of lemon!"
Preheat oven to 400°.
Heat a large ovenproof skillet over medium heat. Add 2 teaspoons oil to the pan; swirl to coat. Sprinkle chicken evenly with 1/2 teaspoon salt and pepper. Massage lemon rind into the chicken. Place the chicken in the pan; cook 4 minutes on each side or until browned. Remove chicken from the pan; keep warm.
Add the remaining 2 teaspoons oil to the pan; swirl to coat. Add the leak and the remaining 1/4 teaspoon salt; cook 15 minutes or until the leek begins to brown, scraping pan to loosen browned bits.
Remove pan from heat; stir in lemon juice and honey. Return the chicken to the pan. Mound the leeks on top of the chicken thighs. Bake chicken at 400° for 15 minutes or until a thermometer registers 165°. Top with fresh parsley or chives, if desired.
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This was so good and really enjoyed with a side of Tisme's http://www.recipezazz.com/recipe/creamy-mashed-pumpkin-21934 put together with the juice chicken and those crispy leeks and I was oohing and aahing through my dinner thank you breezermom for a delicious dinner, made for For Your Consideration tag game on FF&F.
I made this last night but used a chicken breast instead of thighs and cut back the ingredients accordingly. This is a fantastic dish. The leftovers were great too. No fresh parsley, all dead from the heat so I used dried. The chicken looked pretty with the leek mixture on top and I scraped everything from the pan and poured it over the top. I made this strictly on the stove top, braising the chicken until cooked as it's too hot to even think about turning on the oven! I will make this often, thank you.