Pan-Roasted Chicken with Leeks
Posted: December 12, 2012 Filed under: All, Chicken, Dinner, Main, Uncategorized | Tags: Bacon, chicken, Chicken Broth, Flour, Garlic, Leek
While this was originally posted a year or so ago, I had to update it. I made it again last night and this time, it turned out even better than the last! What I like about this recipe: the “gravy” really brings all of the flavors together nicely and you feel like you are totally getting a dose of comfort food; the leeks add just a slight onion flavor, but nothing over the top; the kids still love to eat drumsticks. What I didn’t like about this recipe; also known as “Things that make me go Hmmm”: Why are leeks so dirty? I almost don’t want to work with leeks at all because it feels like I can never get them clean enough!
3 slices of bacon, cut into 1/2″ pieces
8 chicken drumsticks (about 2 lbs)
Kosher salt and ground pepper to taste
3 cloves chopped garlic
1 bunch leeks, white and light green parts only, halved lengthwise and sliced
2 Tbs all-purpose flour
1 cup low-sodium chicken broth
½ cup half-and-half
2 Tbs chopped fresh parsley
Lemon wedges for serving (optional)
Preheat oven to 425. Cook bacon on medium-high in a heavy-bottomed ovenproof skillet until some of the fat renders, about 5 minutes. Remove bacon from pan and drain on a plate. Season chicken with salt and pepper, then add to pan and cooking, turning, until it starts to brown, about 5 minutes. Stir in garlic and leeks. Return bacon to pan, mix with garlic and leeks. Arrange chicken on top of bacon-leek mixture. Roast in oven until chicken is golden and thermometer inserted in thickest portion registers 160, about 25 to 30 minutes. Transfer chicken to platter and keep warm.
Return skillet to stove top over medium-high heat. Sprinkle in flour and cook, stirring, about 1 minute. Add broth and half-and-half and cook, stirring, about 2 minutes. Bring to a boil and cook until slightly reduced, about 5 minutes. Stir in parsley and a squeeze of lemon juice. Spoon leek mixture over chicken. Serve with remaining lemon wedges.
Total time: 40 minutes
*Derived from Food Network Magazine