This was a big hit. I served it with rice and green peas. I did have to add a half cup of stock to the leeks before putting them in the oven because everything seemed very dry, and it helped make a really delicious sauce. I used a pound of chicken thighs and a pound of boneless skinless chicken breasts.
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.
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Total: 43 Minutes
- Calories: 339
- Fat: 15.6g
- Saturated fat: 3.6g
- Monounsaturated fat: 7.7g
- Polyunsaturated fat: 2.8g
- Protein: 33g
- Carbohydrate: 17g
- Fiber: 2g
- Cholesterol: 175mg
- Iron: 4mg
- Sodium: 492mg
- Calcium: 72mg
- 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)
- 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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