Braised Chicken with Honey-Lemon Leeks

Lemon is a bright partner for the caramelized leeks, which cook twice: They are sautéed, then roasted to meld with the honey and lemon.
Photo by Barbara B.
Adapted from cookinglight.com

PREP TIME

55

minutes

TOTAL TIME

55

minutes

SERVINGS

4

Servings

PREP TIME

55

minutes

TOTAL TIME

55

minutes

SERVINGS

4

servings

Adapted from cookinglight.com

Ingredients

  • Ingredients

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  • 4

    teaspoons olive oil, divided $

  • 8

    bone-in, skinless chicken thighs (about 2 pounds)

  • 3/4

    teaspoon kosher salt, divided

  • 1/2

    teaspoon freshly ground black pepper

  • 1

    tablespoon grated lemon rind

  • 4

    cups thinly sliced leek (about 3 large)

  • 3

    tablespoons fresh lemon juice

  • 2

    teaspoons honey

  • 2

    tablespoons chopped fresh parsley or chives (optional)

Directions

1. Preheat oven to 400°. 2. Heat a large ovenproof skillet over medium heat. Add 2 teaspoons oil to pan; swirl to coat. Sprinkle chicken evenly with 1/2 teaspoon salt and pepper. Massage lemon rind into chicken. Place chicken in pan; cook 4 minutes on each side or until browned. Remove chicken from pan; keep warm. 3. 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. Mound leeks on top of 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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