Braised Chicken Breasts On Creamy Leeks Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

CREAMED CHICKEN AND LEEKS



Creamed Chicken and Leeks image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 11

4 tablespoons butter
4 large leeks, white parts only, chopped
4 celery stalks, chopped
4 to 6 cups chicken broth
2 whole chicken breasts on bone with skin on
Bouquet garni: 1/2 teaspoon dried thyme and bay leaf, a few parsley sprigs tied in cheesecloth
Salt and freshly ground white pepper
Juice of 1 lemon
3 egg yolks
1/2 cup heavy cream
1/3 cup minced fresh parsley

Steps:

  • Heat the butter in a saucepan. When foaming subsides, but before it gets brown add the leeks and celery and 1/4 cup of the chicken broth. Cover and simmer over low heat for 5 minutes; do not let it get brown. Add the chicken, skin side up along with bouquet garni and enough of the broth to just cover the chicken. Cover and simmer, over very low heat for 30 minutes or until chicken is just cooked through. Remove chicken from the broth; remove and discard skin and bones and cut chicken into chunks. Remove and discard bouquet garni.
  • Puree the liquid through a food mill and return it to the saucepan. Add remaining broth and boil it down until reduced to 4 cups. Season to taste with salt and pepper. Add lemon juice to chicken and set in microwavable dish.
  • Blend egg yolks and cream together. Very slowly ladle 1 cup of hot broth into the mixture. Return this tempered mixture to the soup and bring to under a simmer to thicken. Reheat chicken for a minute in microwave oven and distribute it among 4 soup plates. Ladle thickened broth over chicken and garnish with parsley. Serve over boiled potatoes or with bread

BRAISED CHICKEN BREASTS ON CREAMY LEEKS



Braised Chicken Breasts on Creamy Leeks image

Categories     Chicken     Poultry     Braise     Leek     Winter     Gourmet

Yield Makes 4 servings

Number Of Ingredients 7

2 pounds medium leeks (white and pale green parts only)
4 boneless skinless chicken breast halves (1 1/2 pounds total)
1/2 tablespoon vegetable oil
2 1/2 tablespoons unsalted butter
1/3 cup dry white wine
1/3 cup chicken broth
1/3 cup heavy cream

Steps:

  • Halve leeks lengthwise, then cut crosswise into 1-inch pieces.
  • Pat chicken dry and season with salt and pepper. Heat oil and 1/2 tablespoon butter in a 10-inch nonstick skillet over moderately high heat until foam subsides, then brown chicken on both sides, about 4 minutes total. Transfer to a plate.
  • Add wine to skillet and deglaze by boiling over high heat, stirring and scraping up brown bits, until reduced to about 2 tablespoons, 1 to 2 minutes. Add leeks and remaining 2 tablespoons butter and salt and pepper to taste, then simmer over moderately low heat, covered, stirring occasionally, until leeks are wilted, about 10 minutes. Stir in broth. Top leeks with chicken breasts and juices from plate, then gently simmer over low heat, covered, until leeks are tender and chicken is just cooked through, about 8 minutes .
  • Transfer chicken breasts to a plate. Add cream to skillet and boil over high heat, stirring occasionally, until thickened slightly, 1 to 2 minutes. Add salt and pepper to taste.
  • Serve chicken on top of leeks.

PAN-ROASTED CHICKEN WITH LEEKS



Pan-Roasted Chicken With Leeks image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 10

3 slices bacon, cut into 1/2-inch pieces
8 chicken drumsticks (about 2 pounds)
Kosher salt and freshly ground pepper
3 cloves garlic, smashed
1 bunch leeks, white and light green parts only, halved lengthwise and sliced
2 tablespoons all-purpose flour
1 cup low-sodium chicken broth
1/2 cup half-and-half
2 tablespoons chopped fresh parsley
Lemon wedges, for serving

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

BRAISED CHICKEN WITH LEEKS AND MORELS



Braised Chicken with Leeks and Morels image

Categories     Chicken     Mushroom     Braise     Leek     White Wine     Winter     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8

1/2 ounce dried morel mushrooms*
1 cup hot water
4 chicken leg-thigh pieces
1 tablespoon olive oil
3/4 cup dry white wine
4 leeks (white and pale green parts only), sliced (about 4 cups)
1 cup low-salt chicken broth
1 tablespoon chopped fresh thyme

Steps:

  • Place morels in small bowl. Add 1 cup hot water and let stand until morels soften, about 45 minutes. Remove morels and reserve. Strain liquid through fine sieve and reserve.
  • Season chicken with salt and pepper. Heat oil in heavy large pot over medium-high heat. Add chicken and sauté until brown, about 6 minutes per side. Remove chicken. Add wine to pot and bring to boil, scraping up browned bits. Stir in leeks, broth, thyme, morels, and reserved morel liquid. Return chicken to pot and bring liquid to boil. Reduce heat, cover, and simmer until chicken is cooked through and sauce thickens, turning chicken once, about 40 minutes. Season sauce to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Rewarm before serving.)
  • *Available at specialty foods stores and some supermarkets.

BRAISED CHICKEN BREASTS IN TASTY MIREPOIX RAGOUT



Braised Chicken Breasts in Tasty Mirepoix Ragout image

A very flavorful, chicken dish that my friends rave about. Serve over halved baked potatoes, using the sauce as a gravy for the potato and the chicken. Can also be served over pasta noodles.

Provided by Gordon

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Skillet

Time 2h25m

Yield 6

Number Of Ingredients 12

4 boneless, skinless chicken breast halves
salt and pepper to taste
1 cup all-purpose flour
3 tablespoons olive oil
2 cups diced onion
1 cup diced celery
1 cup diced carrots
2 tablespoons finely chopped garlic
3 bay leaves
1 teaspoon dried thyme
1 cup dry white wine
2 (32 fluid ounce) containers chicken broth

Steps:

  • Season chicken breasts with salt and pepper, then dredge in flour until completely coated. Heat 2 tablespoons oil in a Dutch oven and fry breasts until lightly browned, about 5 minutes on each side. Remove chicken from pan and set aside.
  • Add remaining tablespoon of oil to the pan and saute the onions for 2 minutes. Stir in the celery and carrots and cook for about one more minute. Season with garlic, bay leaves, thyme and salt and pepper to taste. Cook for another minute.
  • Deglaze the pot with white wine, stirring until nothing is stuck to the pan, then pour in the chicken broth. Simmer for 90 minutes.
  • Return the chicken breasts to the pan and simmer for an additional 30 minutes. The mixture should reduce considerably by this time so check frequently to see that the chicken is covered. Spoon baste if necessary. The ragout should have a stew like consistency when finished.

Nutrition Facts : Calories 314 calories, Carbohydrate 26.4 g, Cholesterol 53.1 mg, Fat 9 g, Fiber 2.6 g, Protein 22.9 g, SaturatedFat 1.3 g, Sodium 1559.5 mg, Sugar 6.3 g

HERBED CHICKEN BREASTS WITH BUTTERED LEEKS



Herbed Chicken Breasts With Buttered Leeks image

Here's an adaptation of a lovely, simple recipe created by Chef Jerry Traunfeld; it arrived in one of NPR's Lynne Rossetto Kasper's "Weeknight Kitchen" emailings. If you prefer, substitute 1/2 cup chopped dill for the 2 Tbs tarragon or marjoram. For leeks as a side dish minus the chicken, just carry out steps 1 and 2, then season to taste and serve. For a different side dish, carry out steps 1 and 2 but substitute sliced carrots for half the leeks and add garlic to taste plus a little lemon juice.

Provided by echo echo

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

2 cups thinly sliced leeks, white and light green parts only
2 cups chicken broth (I use low-sodium) or 2 cups chicken bouillon (I use low-sodium)
4 tablespoons unsalted butter
4 boneless skinless chicken breasts
kosher salt
pepper
2 teaspoons lemon juice
2 tablespoons coarsely chopped fresh tarragon or 2 tablespoons fresh marjoram

Steps:

  • In a large skillet bring the chicken broth and 2 Tbs butter to a gentle boil over medium heat.
  • Cook leeks in the broth mixture over medium heat about 8 minutes, until tender with the broth boiled down enough that leeks are not completely submerged.
  • Salt and pepper the chicken breasts and place on top of the simmering leeks, spooning some of leeks over the chicken.
  • Reduce the heat to low and cook, covered, 10-15 minutes until done.
  • Remove chicken and keep warm on a warmed platter.
  • Increase the heat under the leeks to high and stir in the lemon juice, the remaining 2 Tbs butter, and the chopped herb. When the butter melts, taste the sauce and adjust seasonings if needed.
  • Pour the leek sauce over the chicken and serve.

Nutrition Facts : Calories 290.6, Fat 15.6, SaturatedFat 8.2, Cholesterol 106, Sodium 522.2, Carbohydrate 8.2, Fiber 1, Sugar 2.2, Protein 28.9

WINE-BRAISED CHICKEN WITH MUSHROOMS AND LEEKS



Wine-Braised Chicken With Mushrooms and Leeks image

Adding crème fraîche and fancy mushrooms to a pan full of wine-braised chicken makes it ultrarich and extra special. This recipe is perfect for a festive dinner when you're looking for a chicken dish that's a little more dressed up than your average weeknight meal, but it isn't overly difficult. Make it a day or two in advance, and, like all braises, it gets even better with time.

Provided by Melissa Clark

Categories     poultry, main course

Time 1h

Yield 4 servings

Number Of Ingredients 14

1 (3 1/2-pound) chicken, cut into 8 pieces (or use 3 1/2 pounds bone-in chicken parts)
2 teaspoons kosher salt (Diamond Crystal), plus more as needed
1/2 teaspoon freshly ground black pepper, plus more as needed
4 garlic cloves
2 tablespoon extra-virgin olive oil, plus more as needed
2 tablespoons unsalted butter
1 cup thinly sliced mushrooms (preferably specialty mushrooms, such as king, hen-of-the-woods, chanterelles or black trumpet, or a combination)
2 large leeks (4 cups), halved and thinly sliced into half-moons (use white and light green parts)
2 to 3 rosemary sprigs
3/4 cup dry white wine (or use a dry red or rosé)
1/4 cup crème fraîche, plus more for serving if desired
2 tablespoons chopped chives
1 teaspoon finely grated lemon zest, plus more for serving
1/2 cup finely chopped fresh parsley, leaves and tender stems

Steps:

  • Pat chicken dry with paper towels. Season all over with 1 1/2 teaspoons salt and the black pepper. Finely grate, pass through a press or mince 2 garlic cloves. Set aside half the grated garlic for finishing the dish. Rub the rest all over the chicken pieces. Set aside the chicken while preparing the other ingredients.
  • In a Dutch oven over medium-high heat, combine 1 tablespoon oil and 1 tablespoon butter. When the butter melts, add chicken in batches and cook until browned on both sides, 4 to 6 minutes per side. If the pan dries out, add a little more oil as needed. Transfer browned chicken to a plate.
  • Add remaining tablespoon each oil and butter to the pan. Once the butter melts, add mushrooms and cook undisturbed until well browned on one side, 2 to 3 minutes. Stir and cook for 1 minute longer.
  • Thinly slice 2 garlic cloves. Reduce heat to medium, and stir in sliced garlic, leeks and a large pinch each of salt and pepper. Cook, stirring occasionally, until leeks are tender and golden brown, 7 minutes. Add rosemary and wine to the pot and let simmer, scraping up the browned bits, until liquid reduces by half, about 1 minute.
  • Nestle chicken, skin side up, into the pan and pour in any accumulated juices from the plate. Reduce heat to medium-low and cook, covered, until chicken is cooked through, 25 to 35 minutes.
  • Transfer chicken to a serving platter and tent with foil to keep warm. Pluck the rosemary sprigs from the pot. If the sauce looks thin, turn the heat to medium-high and let simmer until it thickens slightly, 2 to 5 minutes. Stir in the remaining grated garlic, the crème fraîche, chives and lemon zest. Taste sauce and add more salt if needed. Spoon sauce over the chicken and top with parsley, more lemon zest and a dollop of crème fraîche, if you like, and serve.

BRAISED CHICKEN WITH MUSHROOMS AND LEEKS



Braised Chicken With Mushrooms and Leeks image

Even low-fat meats like chicken breast can be successfully braised with a bit of care. Accompany this with mashed potatoes; if you're feeling decadent, top the potatoes with truffle butter or a drizzle of truffle oil. Adapted from a recipe at Al Dente Blog. http://bit.ly/gwNbuu

Provided by DrGaellon

Categories     One Dish Meal

Time 55m

Yield 2 serving(s)

Number Of Ingredients 11

2 bone-in skin-on chicken breast halves
kosher salt or sea salt, to taste
fresh ground black pepper, to taste
2 -3 pinches dried herbs (thyme, sage, oregano, etc.) or 2 -3 pinches fresh herbs (thyme, sage, oregano, etc.)
3 tablespoons olive oil
2 tablespoons unsalted butter
1/3 cup chicken stock
1/3 cup dry white wine (such as a Viognier)
1 leek, carefully washed and sliced into 1/4-inch rounds
1 1/2 cups shiitake mushrooms, washed, stems removed, and sliced
1/4 cup heavy cream

Steps:

  • Preheat oven to 450°F Rub skin side of chicken breasts with salt, pepper, and herbs. In Dutch oven, heat butter and oil over medium-high heat until beginning to brown. Place chicken skin-side down in pan and cover; cook 3-4 minutes, until skin is crispy and browned.
  • Turn chicken skin-side up. Add stock, wine, leeks, and mushrooms; re-cover pan and transfer to middle of preheated oven for 30 minutes. Remove chicken to plate, cover with foil and allow to rest for 10 minutes.
  • Meanwhile, make the sauce by adding heavy cream to pan. Bring to a boil and reduce to desired consistency. Correct seasoning and serve over chicken.

Nutrition Facts : Calories 581.8, Fat 50.1, SaturatedFat 19, Cholesterol 118.9, Sodium 127, Carbohydrate 9.6, Fiber 0.8, Sugar 2.8, Protein 17.6

CREAMY BRAISED CHICKEN



Creamy Braised Chicken image

A smooth, delicate cream sauce gives a special taste to these tender chicken breasts accompanied by pearl onions and sauteed mushrooms. This dish is so rich-tasting, you'll want to serve it to company. -Margaret Haugh Heilman, Houston, Texas

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 16

1/2 pound pearl onions
1 cup thinly sliced onion
1/2 cup thinly sliced carrot
1/2 cup thinly sliced celery
1 tablespoon plus 2 teaspoons butter, divided
6 boneless skinless chicken breast halves (4 ounces each)
1 cup chardonnay or other dry white wine or reduced-sodium chicken broth
1-1/3 cups reduced-sodium chicken broth
1 tablespoon minced fresh parsley
1 teaspoon salt
1 teaspoon dried thyme
1/8 teaspoon white pepper
1 bay leaf
3 tablespoons all-purpose flour
1/2 cup fat-free evaporated milk
1/2 pound fresh mushrooms, quartered

Steps:

  • In a Dutch oven or large kettle, bring 6 cups water to a boil. Add pearl onions; boil for 3 minutes. Drain and rinse in cold water; peel and set aside. In the same pan, saute sliced onion, carrot and celery in 1 tablespoon butter until tender. Remove vegetables; set aside., Add chicken to pan; brown on both sides. Remove and keep warm. Add wine; simmer until reduced to 1/2 cup. Stir in broth and seasonings. Return chicken to pan; cover and simmer for 5 minutes or until juices run clear. Remove chicken to a serving platter; keep warm. , Combine flour and milk until smooth; gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Return vegetables to pan. Remove from the heat; cover and set aside., In a nonstick skillet, saute pearl onions in remaining butter until tender. Remove and set aside. In the same pan, saute mushrooms until tender. Add the onions and mushrooms to serving platter. Discard bay leaf from sauce; spoon over chicken and vegetables.

Nutrition Facts : Calories 254 calories, Fat 6g fat (3g saturated fat), Cholesterol 72mg cholesterol, Sodium 647mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 1g fiber), Protein 27g protein. Diabetic exchanges

More about "braised chicken breasts on creamy leeks food"

CHICKEN WITH CREAMY BRAISED LEEKS RECIPE | EATINGWELL
Pour in broth; submerge the garlic and thyme in the broth between the leeks. Step 3. Bake the leeks for 40 minutes. Step 4. After about 30 minutes, sprinkle chicken with 1/4 …
From eatingwell.com
5/5 (12)
Total Time 1 hr
Category Healthy Chicken Recipes
Calories 356 per serving
  • Trim roots and dark green tops from leeks, leaving 5 to 6 inches of white and light green parts. Cut the leeks in half lengthwise (or in quarters, if large); rinse well. Place the leeks in a single layer in a 9-by-13-inch baking dish, on their sides if necessary, nestling them together. Pour in broth; submerge the garlic and thyme in the broth between the leeks.
  • After about 30 minutes, sprinkle chicken with 1/4 teaspoon each salt and pepper. Heat oil in a large skillet over medium heat; add the chicken and cook until golden brown, 3 to 5 minutes per side. Remove from the heat.


CHICKEN BREASTS WITH LEEKS & PARMESAN CHEESE (RECIPE)
Ingredients. 1 tablespoon canola oil, or grapeseed oil. 4 chicken breasts, boneless, skinless, about 6 ounces each. Salt, to taste. Freshly ground black pepper, to taste. 1 tablespoon unsalted butter. 4 leeks, cleaned, halved lengthwise, and cut into half-moon-shaped slices. 1/4 cup vermouth, or white wine. 3 tablespoons grated Parmesan cheese.
From thespruceeats.com


CHICKEN WITH CREAMY BRAISED LEEKS - IHAVENET.COM
Chicken with Creamy Braised Leeks Recipe Directions. Preheat oven to 425 F. Trim roots and dark green tops from leeks, leaving 5 to 6 inches of white and light green parts. Cut the leeks in half lengthwise (or in quarters, if large); rinse well. Place the leeks in a single layer in a 9-by-13-inch baking dish, on their sides if necessary ...
From ihavenet.com


CHICKEN WITH CREAMY BRAISED LEEKS | RECIPE | BRAISED LEEKS, BRAISED ...
Feb 21, 2017 - A touch of heavy cream, a few garlic cloves and thyme sprigs round out the flavor of tender braised leeks with chicken in this recipe. The rich, silky sauce is wonderful over whole-wheat egg noodles or mashed potatoes. Leeks grown in the garden and those that you find at the store can be vastly different in size. Garde…
From pinterest.ca


BRAISED CHICKEN AND LEEKS WITH GREENS – TWO SISTERS RECIPE …
Add chicken stock to the leeks and stir a bit. Toss in the sprigs of thyme, rosemary and sage. Put the chicken on top of the leeks, cover, and simmer for 5-10 minutes (until internal temp of chicken is about 150 degrees). Move chicken to a plate and cover. Raise the heat back to medium-high. Add cream and lemon juice to the leeks and cook for a ...
From twosistersrecipes.net


BRAISED CHICKEN BREASTS ON CREAMY LEEKS FOOD- WIKIFOODHUB
2 pounds medium leeks (white and pale green parts only) 4 boneless skinless chicken breast halves (1 1/2 pounds total) 1/2 tablespoon vegetable oil: 2 1/2 tablespoons unsalted butter: 1/3 cup dry white wine: 1/3 cup chicken broth: 1/3 cup heavy cream
From wikifoodhub.com


BRAISED CHICKEN BREAST WITH LEEKS AND OLIVES - MSU HEALTH4U
Transfer chicken, olives and leeks to a warm serving platter. Discard herb stems and bay leaf. Add lemon zest to the liquid in the pan. To make a pan sauce, bring the liquid to simmer; remove from heat and stir in butter. To make a thickened sauce, mix ¼ cup cold water or broth with corn starch; while whisking add corn starch liquid to the simmering pan liquid and …
From health4u.msu.edu


BRAISING CHICKEN BREASTS HOW-TO RECIPE - A WELL SEASONED KITCHEN
Here are the steps: Prep pan. Coat the bottom of heavy large skillet (preferably cast iron) with oil and heat over high heat. Sear chicken. Place chicken breasts in a single layer in hot skillet and cook for 1 minute or until lightly browned. Turn over and cook 1 minute. Add liquid and seasoning (s); cook. Add liquid of your choice (sherry ...
From seasonedkitchen.com


CHICKEN WITH CREAMY LEEKS RECIPE | YOUR ULTIMATE MENU
Instructions. Preheat oven to 210ºC (410ºF) bake and line two oven trays with baking paper. MAKE WEDGES. Peel kumara (or scrub clean) and cut into wedges. Place on one of the prepared trays, drizzle with oil and season generously with salt and pepper. Use your hands to mix well, then arrange in a single layer.
From yourultimatemenu.com


BRAISED LEEKS WITH CHICKEN BREASTS - BIGOVEN.COM
This is good Add your review, photo or comments for Braised Leeks with Chicken Breasts. American Main Dish Poultry - Chicken American Main Dish Poultry - Chicken Toggle navigation
From bigoven.com


BRAISED CHICKEN BREASTS ON CREAMY LEEKS | STRAWBERRY SALAD, …
Jun 29, 2016 - We adapted this dish from a recipe in La Cuisine Spontanée by Swiss chef Frédy Girardet. Braising the chicken breasts over the leeks keeps them satisfyingly moist and tender. Crusty bread is a good accompaniment.
From pinterest.com


BRAISED CHICKEN BREASTS ON CREAMY LEEKS – NANA'S RECIPES
0 recipes from contoocook and beyond. Generic selectors. Exact matches only
From recipes.connorbowen.com


CHICKEN WITH CREAMY BRAISED LEEKS RECIPES - FOOD NEWS
Stir in broth. Top leeks with chicken breasts and juices from plate, then gently simmer over low heat, covered, until leeks are tender and chicken is just cooked through, about 8 minutes . Transfer chicken breasts to a plate. Add cream to skillet and boil over high heat, stirring occasionally, until thickened slightly, 1 to 2 minutes.
From foodnewsnews.com


BRAISED CHICKEN AND LEEKS - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Braised Chicken And Leeks are provided here for you to discover and enjoy Braised Chicken And Leeks - Create …
From recipeshappy.com


CHICKEN WITH LEEKS RECIPES
CREAMED CHICKEN AND LEEKS. Provided by Food Network. Categories main-dish. Time 1h. Yield 4 servings. Number Of Ingredients 11. Ingredients; 4 tablespoons butter: 4 large leeks, white parts only, chopped : 4 celery stalks, chopped: 4 to 6 cups chicken broth: 2 whole chicken breasts on bone with skin on: Bouquet garni: 1/2 teaspoon dried thyme and bay leaf, a few …
From recipesforweb.com


CREAMY CHICKEN WITH BRAISED LEEKS & CARROTS - DRIZZLE AND …
8 pieces of chicken, bone-in and skin on (8 thighs, or 4 legs and 4 thighs), or one whole bird cut into 8 pieces. 3 Tbsp olive oil. 5 – 6 medium /large leeks, washed and trimmed, cut into discs. 4 medium carrots, peeled and cut into rounds on the bias. 2 long sprigs of fresh rosemary, leaves stripped and very finely chopped (just over 1 Tbsp). 3 thyme stalks (can …
From drizzleanddip.com


BRAISED CHICKEN BREASTS WITH CANNELLINI, LEEKS & ROSEMARY
Season the chicken breasts and sear for 2 minutes on each side, then remove and set aside. Turn the heat to medium under the pan and add the leeks and celery. Fry gently for 6 minutes, until wilted. 2. Stir in the cannellini beans, rosemary and chicken stock. Bring to a simmer, then nestle the chicken breasts back into the pan. Transfer to the ...
From waitrose.com


BRAISED CHICKEN WITH LEEKS - EASY CHICKEN RECIPES
Heat 1 Tbsp oil in Dutch oven over medium heat. Add 1⁄2 the chicken; brown 4 minutes per side. Remove to a large plate. Repeat with remaining oil and chicken. Add butter to Dutch oven; melt over ...
From womansday.com


BRAISED CHICKEN WITH CREAMY MUSHROOM SAUCE - EAT. LIVE. TRAVEL. WRITE
Pre-heat oven to 375˚F. Heat the oil and butter over medium heat in a large (30 cm) Le Creuset braiser. Season the skin side of the chicken with salt and pepper. Once the oil/ butter is bubbling, place the chicken, skin side down in the pan and cook for 5 minutes on each side, until the skin is crispy and golden. Set aside.
From eatlivetravelwrite.com


CHICKEN WITH CREAMY BRAISED LEEKS FOOD- WIKIFOODHUB
Let the chicken cook undisturbed for 8-9 minutes until the chicken skin is brown and crispy. Flip the chicken and cook for 5 minutes more, then remove to a plate. Add the leeks and garlic cloves to the chicken drippings. Stir for two minutes, then add the chicken stock. Stir to release any chicken from the bottom of the skillet, then add the ...
From wikifoodhub.com


CHICKEN WITH LEEKS AND CREAM - THERESCIPES.INFO
Braised Chicken Breasts on Creamy Leeks Recipe | Epicurious tip www.epicurious.com. 1/3 cup heavy cream Step 1 Halve leeks lengthwise, then cut crosswise into 1-inch pieces. Step 2 Pat chicken dry and season with salt and pepper. Heat oil …
From therecipes.info


BRAISED CHICKEN AND LEEKS - BON AIPPETIT
Sprinkle salt and pepper over the chicken thighs and then add to the sauté pan. Cook for about 2-3 minutes on each side then remove the chicken from the pan and set aside. In the same pan, melt the remaining 2 tablespoons of butter over medium heat. Then add the garlic, leeks and dried thyme to the pan and sauté for about 3-5 minutes or until ...
From bonaippetit.com


RECIPE: PAN FRIED CHICKEN AND BRAISED LEEKS - BEST RECIPES EVER
Season chicken breasts generously on both sides with salt and pepper. Heat a non-stick frying pan over medium high heat and add 2 tbsp of olive oil. …
From cbc.ca


BRAISED CHICKEN WITH MUSHROOMS AND LEEKS - SKINNYTASTE
Set aside and repeat with the remaining chicken. Set aside. Reduce the heat to medium-low and add the butter. When the butter starts to foam, add the leeks and cook, stirring until soft, about 6 to 8 minutes. Add the mushrooms, 1/4 teaspoon salt, stir and cook covered 5 minutes, stirring until they release their juices.
From skinnytaste.com


BRAISED CHICKEN WITH HONEY-LEMON LEEKS RECIPE | MYRECIPES
Remove chicken from pan; keep warm. Add remaining 2 teaspoons oil to pan; swirl to coat. Add leek and remaining 1/4 teaspoon salt; cook 15 minutes or until leek begins to brown, scraping pan to loosen browned bits. Remove pan from heat; stir in lemon juice and honey. Return chicken to pan.
From myrecipes.com


CHICKEN WITH CREAMY BRAISED LEEKS | RECIPE | BRAISED LEEKS, BRAISED ...
Jun 5, 2017 - A touch of heavy cream, a few garlic cloves and thyme sprigs round out the flavor of tender braised leeks with chicken in this recipe. The rich, silky sauce is wonderful over whole-wheat egg noodles or mashed potatoes. Leeks grown in the garden and those that you find at the store can be vastly different in size. Garde…
From pinterest.com


CHICKEN AND LEEK RECIPES - BBC GOOD FOOD
Chicken and leek recipes. 29 Recipes. Cook chicken and leeks together for a delicious flavour combination in a whole range of dishes, including comforting springtime pies, creamy stews, traybakes, and terrines. Advertisement. Showing items 1 to 24 of 29.
From bbcgoodfood.com


CHICKEN WITH CREAMY BRAISED LEEKS (STEVESCOOKING) - YOUTUBE
This great rustic dish is really easy to put together....enjoy.ABOUT STEVE DOLBY http://about.me/stevendolbyFacebook https://www.facebook.com/stevescooking1I...
From youtube.com


BRAISED CHICKEN WITH MUSHROOMS & LEEKS RECIPE | EATINGWELL
Pat chicken dry and sprinkle with 1/4 teaspoon each salt and pepper. Add the chicken to the pot and cook until browned on both sides, 6 to 8 minutes total. Transfer to a clean plate. Advertisement. Step 2. Add the remaining 2 tablespoons oil and mushrooms to the pan and cook, stirring occasionally, until lightly browned, 4 to 6 minutes.
From eatingwell.com


10 BEST BRAISED CHICKEN BREASTS BONELESS RECIPES | YUMMLY
prosciutto, sherry, parsley, boneless chicken breasts, heavy whipping cream and 15 more Beer Braised Short Ribs KitchenAid parsnips, garlic, kosher salt, …
From yummly.com


BRAISED CHICKEN WITH POTATOES AND VEGETABLES - EVERYDAY EILEEN
Set chicken aside. To the cast iron skillet, add potatoes, sliced fennel, cut up baby turnip, and chopped carrots. and dried oregano. Cook and turn vegetables for about 5 minutes. Slowly add in the white wine. Use a wooden spoon to scrape up and blend the brown bits at the bottom of pan. Add in the chicken stock.
From everydayeileen.com


RECIPE: PAN FRIED CHICKEN AND BRAISED LEEKS | CBC LIFE
Clean leeks thoroughly under running water. Slice leeks in half lengthwise, dry and set aside. Thinly slice dark green discarded part of leek and soak in ice cold water for 5-10 minutes until they ...
From cbc.ca


BRAISED CHICKEN & LEEKS - PANTRY NO. 7
Preheat oven to 375 degrees F. Remove tough dark green leaves from leeks. Cut leeks into two inches pieces and halved length-wise. Swish in a large bowl of water to get the grit out of the leeks. See leek cleaning instructions here. Peel shallots and slice in half length-wise.
From pantryno7.com


CREAMY CHICKEN WITH MUSHROOMS & LEEKS RECIPE ON FOOD52
Add mushrooms and leeks; stir and cook for 4 minutes or until tender. Remove from heat; sprinkle with half the thyme, salt, and pepper. Cut a small pocket in the top edge of the side of each chicken breast, but don't cut all the way through the breast. Fill pocket with 2–3 tablespoons of the mushroom mixture.
From foodnewsnews.com


SEARED & BRAISED BREASTS OF CHICKEN | KALOFAGAS.CA
Greek Food & Beyond . Open Menu. HOME; ABOUT. MEDIA; TERMS; EVENTS. COOKING CLASSES; CLASSES
From kalofagas.ca


Related Search