Pan Roasted Chicken with Leeks
By amt2mf
Per serving: Calories: 418; Total Fat: 24 grams; Saturated Fat: 8 grams; Protein: 34 grams; Total carbohydrates: 14 grams; Sugar: 0 grams; Fiber: 1 gram; Cholesterol: 147milligrams; Sodium: 322 milligrams
Ingredients
- 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
Details
Preparation time 10mins
Cooking time 40mins
Adapted from foodnetwork.com
Preparation
Step 1
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.
You'll also love
- Seared Scallops over Basil Pasta 4.4/5 (22 Votes)
- Princess Pie (Coconut Cream Pie) 4.2/5 (29 Votes)
- Green Pea and Cashew Salad 4.2/5 (27 Votes)
- Sour Cream Cucumber Salad 4.5/5 (17 Votes)
- Potato-Leek Soup with Mini Pierogi 4.3/5 (16 Votes)
Review this recipe