Chicken In A Pot With Leeks Spring Onions And Turnips Recipes

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LEEKY CHICKEN SOUP



Leeky Chicken Soup image

Provided by Rachael Ray : Food Network

Time 55m

Yield 4 servings

Number Of Ingredients 14

4 large leeks, trimmed, washed, and dried
2 boneless skinless chicken breast halves
1 large bay leaf, fresh or dried
2 tablespoons extra-virgin olive oil
3 to 4 garlic cloves, chopped
Salt and freshly ground black pepper
1 cup dry white wine
1 quart chicken stock
2 cups egg pasta, such as broken egg fettuccine or tagliatelle
2 tablespoons chopped fresh thyme leaves
2 teaspoons grated lemon zest
1/4 cup fresh flat-leaf parsley, chopped
Crusty baguette, sliced
Soft cheese such as goat cheese, Robiola, Camembert or Boursin

Steps:

  • Trim the tough tops and root ends, of the leeks, cut them, lengthwise, in half, then slice them into 1/2-inch thick pieces. Fill a large bowl or sink with water, add the leeks, and separate the slices to let the grit fall away. Remove the leeks with a skimmer and dry them in a salad spinner or on a clean kitchen towel.
  • Put the chicken and bay leaf in a small pan and add water almost to cover. Put the pan over high heat, and bring to a boil. Reduce the heat to a simmer, and poach the chicken until cooked through, about 10 minutes.
  • Meanwhile, heat the extra-virgin olive oil in a soup pot or Dutch oven over medium heat. Add the leeks and garlic, season with salt and pepper, to taste, then stir, cover, and cook for 7 to 8 minutes. Add the wine and cook out for 1 minute, then add the stock and bring to a boil. Reduce the heat to a simmer. Remove the chicken from the poaching liquid and dice, then stir it into the stock. Strain the poaching liquid and add it to the soup. Add the egg pasta, thyme, and lemon zest. Cook at a low boil until the pasta is tender. Stir in the parsley and season with salt and pepper, to taste. Ladle the soup into serving bowls.
  • Spread the crusty bread slices with soft cheese and serve with the soup.

CHICKEN IN A POT WITH LEEKS, SPRING ONIONS, AND TURNIPS



Chicken in a Pot With Leeks, Spring Onions, and Turnips image

This is from the Kitchen Daily website. The recipe was contributed by Mark Bittman. 1/2 cup fresh peas may be used in place of the snow peas.

Provided by WhatamIgonnaeatnext

Categories     One Dish Meal

Time 1h30m

Yield 4 , 4 serving(s)

Number Of Ingredients 13

3 tablespoons butter or 3 tablespoons extra virgin olive oil
1 whole chicken (3 to 4 pounds)
1 tablespoon chervil or 1/4 cup chopped parsley
2 large carrots, peeled and cut into chunks
2 leeks, chopped and washed
4 spring onions, peeled and roughly chopped
6 new potatoes (small to medium)
1 cup snow peas (trimmed)
4 small turnips, peeled and halved (optional)
salt & freshly ground black pepper, to taste
4 cups chicken stock or 4 cups water
1/2 cup heavy cream (optional)
minced fresh parsley leaves (to garnish)

Steps:

  • Over medium- high heat, heat the butter or oil in a large Dutch oven or casserole that can be covered later on.
  • When the butter is melted or the oil is hot, place the chicken in the pot breast side down.
  • Brown the chicken without burning- about 5 to 10 minutes. Turn on each of it's sides and brown some more, ending with the breast side up.
  • On medium heat, add the herb, vegetables, salt and pepper, and stock or water.
  • Simmer, covered over low heat, making sure the vegetables don't dry out. Water may be added if needed.
  • Cook 30 to 45 minutes ( or until a thermometer measures at least 155 to 165 degrees F. Place on platter.
  • If using, add the cream and boil liquid until saucy (this may happen immediately or as long as 10 minutes or so).
  • Carve the chicken, place vegetables around it. Place sauce, if using, in a separate dish.

Nutrition Facts : Calories 1137.5, Fat 65, SaturatedFat 21.5, Cholesterol 273.9, Sodium 684.1, Carbohydrate 65.7, Fiber 8.4, Sugar 10.5, Protein 70.5

SKILLET CHICKEN WITH LEEKS AND CARROTS



Skillet Chicken with Leeks and Carrots image

We've adapted a fall favorite, roast chicken, for the warmer months by using bone-in breasts to cut the cooking time in half. Baked on a bed of leeks, carrots, and bread cubes that soak up the meat's flavorful juices, this one-pan meal is worthy of a special occasion.

Provided by Greg Lofts

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 1h

Number Of Ingredients 10

3 bone-in, skin-on chicken-breast halves (about 2 pounds total), room temperature
Kosher salt and freshly ground pepper
2 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil
3 medium leeks, white and light-green parts only, cut into 1-inch rounds, then thoroughly washed and drained (2 cups)
5 medium carrots, peeled and cut on the bias into 1 1/2-inch pieces (2 cups)
2 cups Italian-bread cubes (each about 1 inch square; from 1 small loaf)
2 cloves garlic, minced (2 teaspoons)
1 teaspoon grated lemon zest, plus 3 tablespoons fresh juice
1/4 cup lightly packed fresh mint leaves, sliced, plus more for serving

Steps:

  • Preheat oven to 450°F. Pat chicken dry; season generously with salt and pepper. Heat a large, heavy ovenproof skillet (such as cast iron) over medium-high. Add butter and 1 tablespoon oil. When butter melts and foam subsides, add chicken, skin-sides down. Cook, undisturbed, until skin lifts easily from skillet and forms a golden-brown crust, about 5 minutes. Transfer to a plate, skin-sides up.
  • Add leeks, carrots, bread cubes, garlic, lemon zest, and remaining 2 tablespoons oil to skillet, stirring to evenly coat; season with salt and pepper. Return chicken and any accumulated juices to skillet, arranging breasts on top of vegetables in a single layer, skin-sides up.
  • Roast until a thermometer inserted into thickest part of breasts reads 160°F, 25 to 30 minutes. Transfer chicken to a plate and loosely cover to keep warm. Stir mint into skillet; return to oven. Roast until vegetables are tender and golden and bread turns crisp, 10 to 12 minutes. Stir 1 1/2 tablespoons lemon juice into vegetable mixture and sprinkle with more mint leaves. Drizzle remaining 1 1/2 tablespoons lemon juice over rested chicken. Carve chicken; serve with vegetable mixture.

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