Monday Meal: Tax Day Chicken with Leeks | The Daily Feed

Monday Meal: Tax Day Chicken with Leeks

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I don't know anyone who enjoys paying taxes. Donald Trump? Apparently not, but who knows? Maybe he OVERPAYS his taxes out of generosity and a love for this country and wants to keep a humble, low profile. 

Anyway.... Here's a CHEAP meal to make for those of us who do pay taxes and are living frugally during tax week. 

I was surprised when I went out to our garden this spring and had a bunch of "volunteer" leeks ready to harvest - ones that I had planted last year and given up on. 

So with this nice surprise, the question was: what to do with them? And answer: chicken with leeks. This dish is a little time-consuming, but very delicious and well worth the time spent making it. Give it a try! 

Ingredients: 

3 bacon slices, cut into small pieces

8 skin-on chicken thighs or drumsticks, or a combination of both

Kosher salt

Freshly ground black pepper

3 medium-size leeks, white and light green parts only, cleaned and thinly sliced

2 sprigs fresh rosemary or 2 sprigs fresh thyme

3 garlic cloves, peeled and lightly mashed

2 Tbs all-purpose flour

1/2 cup half-and-half

1 cup chicken broth (preferably lower-sodium)

2 Tbs minced fresh Italian parsley

Lemon wedges for garnish

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Method: 

Preheat your oven to 425 degrees F. 

In a large braising pan or ovenproof skillet, cook the bacon over medium heat about 4-5 minutes. 

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Season the chicken pieces with salt and pepper. 

Push the bacon to the side of the cooking pan and add the chicken in one layer. 

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Cook the pieces of chicken, turning occasionally, until lightly browned. 

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Using kitchen tongs, move the chicken pieces to a large plate. 

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Add the leeks, rosemary and garlic to the pan with the bacon and stir to mix well. 

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Place the chicken on top of the leek mixture. 

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Transfer the pan with the chicken to the oven and pan roast for 20 to 30 minutes, until an instant-read thermometer registers 160 degrees F. when inserted into the thickest part of a thigh or leg. 

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Transfer the roasted chicken to a clean plate again. 

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Add the flour to the pan and cook, stirring, for 1-2 minutes. 

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Pour the half-and-half and the chicken broth into the pan and bring to a boil. Cook until the sauce is reduced by about half and thickened. Stir in the parsley with a squeeze of lemon. 

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Discard the garlic cloves and rosemary sprigs. 

Pour the sauce over the chicken and serve with lemon wedges on the side. 

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Photos by Ted Scheffler 




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