Chicken Recipes With Leeks

12 Pulled Chicken Recipes to Make At Home Tender, juicy, and flavorful pulled chicken is perfect for BBQ plates, sandwiches, wraps, and so much more. Restaurant-worthy …

Rating: 4.7/5
Total Time: 28 mins
Category: Chicken Breasts
Calories: 286 per serving
1. Heat oil and vinegar in a skillet over medium-high heat. Add chicken; cook until white on all sides, about 5 minutes. Transfer chicken to a plate.
2. Stir leeks into the skillet; cook for 1 minute. Pour in wine; simmer until reduced by half, about 2 minutes. Add half-and-half, Parmesan cheese, salt, and garlic pepper; simmer until flavors combine, about 2 minutes.
3. Return chicken to the skillet and stir until heated through and coated with sauce, about 3 minutes. Season with salt and pepper.

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Step 1. Preheat oven to 400F. Advertisement. Step 2. Toss onions, leek, garlic, 2 tablespoons oil, thyme and salt in a large bowl until the vegetables are well coated. Spread the …

Rating: 4.6/5(10)
Total Time: 1 hr 20 mins
Category: Healthy Chicken Recipes
Calories: 248 per serving
1. Preheat oven to 400F.
2. Toss onions, leek, garlic, 2 tablespoons oil, thyme and salt in a large bowl until the vegetables are well coated. Spread the mixture in a nonreactive 9-by-13-inch baking dish (see Tip). Place the chicken pieces on the vegetables. Bake for 10 minutes.
3. Whisk mustard, shallot, rosemary, soy sauce and pepper in a small bowl; gradually whisk in the remaining 1 tablespoon oil.
4. After 10 minutes, brush the chicken with the mustard glaze. Continue baking until an instant-read thermometer inserted into the thickest part of a leg or breast (without touching bone) registers 165 degrees F, 30 to 45 minutes more. Serve the chicken with the vegetables.

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Your new favorite chicken recipe is right here! Our simple creamy chicken and leeks recipe is made with a flavorsome that comes together in only 30 minutes.It is simply …

Rating: 4.9/5(27)
Total Time: 45 mins
Category: Dinner, Main
Calories: 422 per serving
1. Place plastic wrap around the chicken breasts, then pound the chicken with a rolling pin to flatten the meat to around half a cm in thickness. This step is optional but will give you the most tender chicken.Drizzle oil over one side of the chicken and then season with salt, pepper and lemon juice. Flip it over and repeat.Place a large frying pan on the stove and add the chicken breasts. Cook on each side for 2-3 minutes or until golden brown. Then remove from the pan and set it on a plate.
2. Using the same pan, add a little more oil and gently fry the chopped leeks. Make sure to move the leeks around in order for them not to burn.While the leeks are cooking add some finely chopped garlic and stir in well. Once the leeks have softened, stir in 2 tbsp flour and then gradually add the stock and milk.

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Remove the chicken breasts from the oven and check their internal temperature with a meat thermometer, which should be 165 F. and let stand a …

Rating: 3.9/5(14)
Total Time: 30 mins
Category: Dinner, Entree
Calories: 484 per serving

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STEP 2. While the leeks are cooking, place chicken in a bowl with mustard, worcestershire sauce, cayenne, thyme and salt and stir to combine. Allow to sit for 10 minutes while the leeks cook. STEP 3. Remove cooked leeks from heat and mix in cream or chicken stock. Spread evenly in the base of a large, shallow baking dish.

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Step 1. Preheat the oven to 450°. Melt 1 tablespoon of the butter in 1 tablespoon of the oil in a skillet. Add the leeks; cook over moderately high heat, turning, until browned in …

Rating: 4/5
Total Time: 55 mins
Servings: 4
1. Preheat the oven to 450°. Melt 1 tablespoon of the butter in 1 tablespoon of the oil in a skillet. Add the leeks; cook over moderately high heat, turning, until browned in spots, 6 minutes. Transfer to a 9-by-13-inch baking dish, season with salt and pepper and roast for 10 minutes, or until beginning to soften.
2. Wipe out the skillet. Melt the remaining 1 tablespoon of butter in the remaining 1 tablespoon of oil. Season the chicken with salt and pepper. Add the chicken and rosemary to the skillet; cook over moderate heat until browned, about 10 minutes. Set the chicken on the leeks, skin side up, add the rosemary and roast for about 20 minutes, or until the chicken is cooked through and the leeks are very tender. Serve hot.

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Return the chicken, leeks and mushrooms to the skillet and simmer over low heat until warmed through, about 1 minute. Step 4 In a small bowl, blend the sour cream with the …

Rating: 4/5
Category: Chicken
1. In a skillet, heat 1 tablespoon of the oil. Add the leeks and cook over moderate heat, stirring, until softened, about 7 minutes. Add the mushrooms and season with salt and pepper. Cover and cook, stirring, until the mushrooms are tender, about 4 minutes. Scrape the leeks and mushrooms onto a plate.
2. Season the chicken with salt and pepper and lightly dust with flour, shaking off any excess. Heat the remaining 1 tablespoon of oil in the skillet. Add the chicken and cook over moderate heat until golden brown, about 2 minutes per side. Add the chicken stock and thyme and simmer over moderate heat until the chicken is just cooked through, about 1 minute. Using a slotted spoon, transfer the chicken to the plate with the vegetables.
3. Simmer the stock over moderately high heat until reduced by half, about 2 minutes. Return the chicken, leeks and mushrooms to the skillet and simmer over low heat until warmed through, about 1 minute.
4. In a small bowl, blend the sour cream with the mustard and stir into the stew. Remove the skillet from the heat. Season the stew with salt and pepper and serve.

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Our best leek recipes include chicken with leeks, leek gratin, leek quiche, and simple leek side dish recipes. Learn how to enjoy leeks, a cousin of the onion and a zero-waste vegetable, through these recipes.

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Add the remaining 2 tablespoons oil and mushrooms to the pan and cook, stirring occasionally, until lightly browned, 4 to 6 minutes. Stir in leek and cook, stirring occasionally, …

Rating: 4/5(1)
Total Time: 55 mins
Category: Healthy Chicken Thigh Recipes
Calories: 260 per serving
1. Heat 1 tablespoon oil in a large pot over medium heat. Pat chicken dry and sprinkle with 1/4 teaspoon each salt and pepper. Add the chicken to the pot and cook until browned on both sides, 6 to 8 minutes total. Transfer to a clean plate.
2. Add the remaining 2 tablespoons oil and mushrooms to the pan and cook, stirring occasionally, until lightly browned, 4 to 6 minutes. Stir in leek and cook, stirring occasionally, until the leek is just starting to soften, about 4 minutes. Stir in garlic and thyme (or tarragon) and cook until fragrant, about 1 minute. Sprinkle the mixture with flour and cook, stirring, for 1 minute.
3. Add broth, increase heat to high and bring to a simmer, scraping up any browned bits. Adjust heat to maintain a low simmer. Return the chicken and any accumulated juices, cover and cook until an instant-read thermometer inserted in the thickest part of a thigh registers 165 degrees F, about 10 minutes. Season with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
4. Transfer the chicken to a serving platter. Add peas and mustard to the sauce and cook, uncovered, until the peas are heated through, about 2 minutes. Ladle the sauce over the chicken and garnish with more thyme (or tarragon), if desired.

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Place a rack in upper third of oven and set a 12” cast-iron skillet or 3-qt. enameled cast-iron baking dish on rack. Preheat oven to 425°.

Rating: 4.9/5(22)
Estimated Reading Time: 4 mins
Servings: 4
1. Pat chicken dry with paper towels and season generously with salt, inside and out. (We use 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt per lb.) Tie legs together with kitchen twine. Let sit 1 hour to allow salt to penetrate, or chill, uncovered, up to 1 day ahead.
2. Place a rack in upper third of oven and set a 12” cast-iron skillet or 3-qt. enameled cast-iron baking dish on rack. Preheat oven to 425°.
3. Meanwhile, toss leeks and 2 Tbsp. oil in a medium bowl to coat; season with salt and pepper.
4. Once oven reaches temperature, pat chicken dry with paper towels and lightly coat with half of the remaining oil; sprinkle with dry rub, if using. Drizzle remaining oil into hot skillet (this helps keep the chicken from sticking and tearing the skin). Place chicken in the center of skillet and arrange leeks around. Roast until leeks are browned at edges and tender and an instant-read thermometer inserted into the thickest part of breasts registers 155°, 50–60 minutes (temperature will climb to 165° as chicken rests). Let chicken rest in skillet at least 20 minutes and up to 45 minutes.

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Savory Chicken and Curried Vegetable Pastry O Meu Tempero. chicken breasts, carrot, soy sauce, salt, leek, ground black pepper and 4 more. Pasta Prima-Verde! AliceMizer. greek style yogurt, bow-tie pasta, lemon, frozen …

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Once cut, season the chicken breasts with kosher salt and pepper, then cook in a hot skillet with some olive oil and butter. Once cooked through, remove the chicken breasts to …

Rating: 4/5(235)
Total Time: 40 mins
Category: Main Course
Calories: 272 per serving
1. To prepare the chicken, start at the thicker end of the chicken breast and use a sharp knife to cut the chicken breast in half into two thinner cutlets. Trim any excess fat and season both sides with kosher salt and freshly ground black pepper.
2. Heat a large skillet to medium high heat. Add 1/2 tablespoon of butter and 1/2 tablespoon of the olive oil until the butter is melted then add 3 of the chicken breasts to the pan. Cook undisturbed until you can see that the chicken is cooking through on the one side, about 3-4 minutes. Use tongs to flip the chicken over once it is nicely browned and cook for an additional 3-4 minutes or until the thickest part of the chicken reaches 160 degrees F. Transfer to a plate and tent with aluminum foil to keep warm and rest.
3. Wipe out the pan with paper towels and add 1/2 tablespoon of butter and the remaining olive oil. Repeat with the remaining three chicken breasts. Transfer to the plate with the other cooked chicken.
4. Wipe out the pan again and over medium heat, and melt 1 tablespoon of the butter. Add the mushrooms and leeks to the pan with a pinch of kosher salt. Cook while stirring occasionally for about 5 minutes or until the mushrooms are softened and the leeks are becoming limp.

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Chicken Leeks Crock Pot Recipes. 312,275 suggested recipes. Guided. Slow Cooker Smoky Ham and White Bean Soup Yummly. garlic cloves, low-sodium chicken broth, fresh thyme leaves, salt and 12 more. Slow Cooker Chicken Alfredo Crock Pot Bake It With Love. romano cheese, butter, olive oil, heavy cream, chicken breasts and 8 more.

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Sprinkle salt and pepper over the chicken thighs and then add to the sauté pan. Cook for about 2-3 minutes on each side then remove the chicken from the pan and set …

Rating: 5/5(1)
Total Time: 35 mins
Category: Chicken
Calories: 294 per serving
1. Melt 3 tablespoons of butter in a sauté pan over medium heat.
2. Sprinkle salt and pepper over the chicken thighs and then add to the sauté pan.
3. Cook for about 2-3 minutes on each side then remove the chicken from the pan and set aside.
4. In the same pan, melt the remaining 2 tablespoons of butter over medium heat.

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12 Pulled Chicken Recipes to Make At Home. Tender, juicy, and flavorful pulled chicken is perfect for BBQ plates, sandwiches, wraps, and so much more. Restaurant-worthy pulled chicken is easier to make at home than you think — prepare it on the grill, in the oven, or with your countertop slow cooker or Instant Pot.

Servings: 2
Total Time: 35 mins
Category: Pasta Main Dishes
Calories: 876 per serving

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Place a pan on the stove and add the chicken. Cook on each side for 2-3 minutes. Then remove and set it on a plate. 3. Add oil and gently fry the leeks. Add garlic and stir. Stir in flour and then gradually add the stock and milk. 4. When the broth starts to simmer return the chicken to the pan and cook with the lid on for 20 minutes.

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Step 3. Add wine to skillet and deglaze by boiling over high heat, stirring and scraping up brown bits, until reduced to about 2 tablespoons, 1 to 2 minutes. Add leeks and remaining 2 tablespoons

Rating: 4/5(123)
Total Time: 35 mins
Servings: 4

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Frequently Asked Questions

How to prepare leeks the easy way?

Method 4 Method 4 of 5: Boiled Leeks Download Article

  1. Bring a medium-sized saucepan of water to a boil. Place 2 cups of water in the saucepan.
  2. Add the salt. Add 1 tsp. of salt to the pot. ...
  3. Add the leeks to the water and simmer them for 20-30 minutes. Cook them under medium-low heat until the leeks are tender when you pierce them with a fork.
  4. Serve the leeks. Serve the boiled leeks with 2 tbsp. ...

What can you make with leeks?

Leek recipes

  • Pea & leek super-green tart. Enjoy a slice of our cheesy leek & pea tart with a fresh green salad and crusty bread.
  • Salmon & leek parcels
  • Buttered leeks
  • Leek, cheese & bacon tart. ...
  • Sausage & leek mash pie. ...
  • Leek, cheddar & bacon loaf sandwich
  • Creamy leek, pesto & squash pie
  • Creamy chicken, bean & leek traybake. ...
  • Cheesy leeks. ...
  • Cheesy leek & bacon pasta

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Can cook oatmeal with leeks and chicken?

Melt 4 tablespoons butter in a 12 in. sauté pan and add leeks, finely diced celery, thyme and parsley and toss, cook for 2 to 3 minutes. Add ½ cup water to the leeks & celery, and cover pan for 10 to 15 minutes until leeks and celery are soft. Add 1 quart chicken stock to the sautéed roasted rolled oats.

How to make chicken and leek pie?

Method

  • Heat the oil in a large frying pan over a medium heat. ...
  • Add the chicken pieces and cook, stirring, for another 4-5 minutes. ...
  • Brush a little water along the edge of the pie dish or dishes. ...
  • Meanwhile, preheat the oven to 220°C/fan200°C/gas 7.
  • Beat the egg with a little salt, then brush over the pastry. ...

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