Braised Chicken With Honey-Lemon Leeks
Recipe: #24620
August 07, 2016
Categories: Chicken, Leek, Sunday Dinner, Oven Bake, Gluten-Free, Low Carbohydrate, No Eggs, Non-Dairy, Bone-in Pieces, Kosher Meat, Chicken Dinner, more
"Fresh flavor for the spring and summer, using leeks from the garden cooked two ways, with the freshness of lemon!"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (444.4 g)
- Calories 837.9
- Total Fat - 56.9 g
- Saturated Fat - 14.8 g
- Cholesterol - 370.3 mg
- Sodium - 2089.7 mg
- Total Carbohydrate - 6.4 g
- Dietary Fiber - 0.3 g
- Sugars - 0.5 g
- Protein - 73.3 g
- Calcium - 35.4 mg
- Iron - 4.1 mg
- Vitamin C - 8.7 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Preheat oven to 400°.
Step 2
Heat a large ovenproof skillet over medium heat. Add 2 teaspoons oil to the pan; swirl to coat. Sprinkle chicken evenly with 1/2 teaspoon salt and pepper. Massage lemon rind into the chicken. Place the chicken in the pan; cook 4 minutes on each side or until browned. Remove chicken from the pan; keep warm.
Step 3
Add the remaining 2 teaspoons oil to the pan; swirl to coat. Add the leak and the remaining 1/4 teaspoon salt; cook 15 minutes or until the leek begins to brown, scraping pan to loosen browned bits.
Step 4
Remove pan from heat; stir in lemon juice and honey. Return the chicken to the pan. Mound the leeks on top of the chicken thighs. Bake chicken at 400° for 15 minutes or until a thermometer registers 165°. Top with fresh parsley or chives, if desired.
Tips
No special items needed.
3 Reviews
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