Melted Leeks With White Wine Braise Recipes

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BRAISED CHICKEN WITH ASPARAGUS, PEAS, AND MELTED LEEKS



Braised Chicken with Asparagus, Peas, and Melted Leeks image

Gently cooked in olive oil, delectably tender leeks melt like butter over fennel-scented chicken thighs and snappy green vegetables in this easy spring braise.

Provided by Mindy Fox

Categories     Spring     Chicken     Asparagus     Leek     Pea     Fennel     Braise

Yield 4 servings

Number Of Ingredients 13

2 medium leeks, white and light-green parts only, cut crosswise into 1/3-inch rounds
1/4 cup olive oil, divided
2 teaspoons kosher salt, divided
1/4 teaspoon freshly ground black pepper, plus more
2 teaspoons whole fennel seeds
8 bone-in chicken thighs (about 4 pounds)
1/2 cup dry white wine
1 1/2 cups low-sodium chicken broth
3/4 pound medium asparagus, trimmed, cut crosswise in half and on the bias
2 cups shelled fresh peas (from about 2 pounds pods) or frozen peas, thawed
1 tablespoon plus 1/2 teaspoon finely grated lemon zest, divided
2 teaspoons fresh lemon juice
3 tablespoons chopped dill

Steps:

  • If you see or feel dirt in the leeks, rinse well, separating layers, then pat dry; otherwise, leave rounds intact.
  • Heat 2 Tbsp. oil in a large skillet over medium-high until hot but not smoking. Add leeks in a single layer; season with 1/4 tsp. salt and a pinch of pepper. Reduce heat to low and cook, turning once, until leeks are lightly golden, 16-18 minutes. Transfer leeks to a plate; reserve skillet.
  • Lightly crush fennel seeds with the bottom of a heavy skillet or pot. Pat chicken thighs dry with paper towels and season with fennel, 1 1/2 tsp. salt, and 1/4 tsp. pepper. Heat remaining 2 Tbsp. oil in a 5-7-qt. Dutch oven or large wide saucepan over medium-high. Cook thighs, skin side down, until well-browned, 12-14 minutes. Transfer skin side up to a plate. Pour off and discard fat.
  • Add wine to pot, bring to a simmer, and cook, scraping up bits from bottom of pot, 1 minute. Add broth and return chicken skin side up to pot. Lower heat to medium-low, cover pot, and cook until chicken is cooked through, 15-18 minutes.
  • Meanwhile, combine asparagus, peas, and 2 Tbsp. water in reserved skillet, cover, and cook over medium heat until asparagus is crisp-tender, about 5 minutes. Remove from heat. Add 1/2 tsp. lemon zest, remaining 1/4 tsp. salt, and a pinch of pepper; stir gently to just combine.
  • Divide chicken, asparagus mixture, and reserved leeks among large shallow bowls. Bring broth to a simmer, add lemon juice, then ladle into bowls. Top with dill and remaining 1 Tbsp. lemon zest.

BRAISED LEEKS WITH PARMESAN



Braised Leeks With Parmesan image

My friend Elizabeth tells me that even people who think they don't like leeks like this dish. The leeks are braised in wine and water or stock until soft and golden, then topped with Parmesan and run under a broiler, so you get a crunchy layer on top of soft cooked leeks. One of the tricks here is to discard the outer layers that become papery when you cook them, so that the whole leek will be soft and easy to cut through.

Provided by Martha Rose Shulman

Categories     side dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 5

6 leeks, not too thick if possible
2 tablespoons extra virgin olive oil
Salt and freshly ground pepper
1/2 cup dry white wine, like sauvignon blanc
1 1/2 ounces Parmesan, freshly grated (1/3 cup)

Steps:

  • Cut the ends and the dark green leaves of the leeks, and cut in half lengthwise. Place in a bowl of cold water for 10 minutes, then run under the faucet to remove any sand that may be lingering in between the layers. Peel off thick outer layers and discard.
  • Heat the olive oil over medium heat in a wide, heavy skillet that will accommodate all of the leeks in one layer. Place the leeks in the pan, cut side down, and cook, shaking the pan and moving them around with tongs, until they are lightly browned, 3 to 4 minutes. Using tongs, turn the leeks over and cook on the other side until they are lightly browned, 3 to 4 minutes. Season with salt and pepper. Turn the leeks back over so that the cut side is down. Peel off the outer layers if they are papery, as they will not soften when the leeks are braised. Pour in the wine and stir to deglaze the bottom of the pan, then add enough water or stock to come just to the top of the leeks. Bring to a boil, reduce the heat and simmer uncovered for 20 to 25 minutes, until the leeks are thoroughly tender when pierced with a knife. Most of the liquid should have evaporated by this time. Meanwhile, preheat the broiler.
  • Transfer the leeks to an oiled ovenproof pan if your skillet cannot go under the broiler. Using tongs, turn the leeks so that the flat side is up. If there is still a lot of liquid in the pan, pour it off. Sprinkle the Parmesan over the leeks. Place under the hot broiler until the cheese has melted and is beginning to color. Remove from the heat and serve.

Nutrition Facts : @context http, Calories 135, UnsaturatedFat 4 grams, Carbohydrate 13 grams, Fat 6 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 278 milligrams, Sugar 4 grams

SIMPLE BRAISED LEEKS



Simple Braised Leeks image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Vegetables

Number Of Ingredients 6

8 small leeks
2 tablespoons unsalted butter
Coarse salt and freshly ground pepper
1/2 cup homemade or low-sodium canned chicken stock
1/2 cup dry white wine, such as sauvignon blanc
Finely chopped flat-leaf parsley, for serving

Steps:

  • Remove outer leaves; cut dark-green ends from leeks. Trim roots, keeping leaves attached. Halve lengthwise; rinse to remove grit.
  • Melt butter in a large skillet over medium heat. Add leeks to pan and arrange cut side down in a single layer. Cook until softened and light golden, 3 to 4 minutes. Turn leeks and cook on the other side until softened, 3 minutes. Season with salt and pepper. Turn the leeks again so they are cut side down and peel off any papery outer layers. Add stock and wine, stirring to deglaze pan. Cook for 1 minute. Bring to a boil, reduce to a simmer, and cover with a parchment paper round. Cook until the leeks are tender when pierced with a knife, about 15 minutes.
  • Remove parchment, raise heat, and cook until liquid is reduced, about 1 to 2 minutes. Sprinkle with coarse salt and parsley; serve.

WINE-BRAISED CHICKEN WITH MUSHROOMS AND LEEKS



Wine-Braised Chicken With Mushrooms and Leeks image

Adding crème fraîche and fancy mushrooms to a pan full of wine-braised chicken makes it ultrarich and extra special. This recipe is perfect for a festive dinner when you're looking for a chicken dish that's a little more dressed up than your average weeknight meal, but it isn't overly difficult. Make it a day or two in advance, and, like all braises, it gets even better with time.

Provided by Melissa Clark

Categories     poultry, main course

Time 1h

Yield 4 servings

Number Of Ingredients 14

1 (3 1/2-pound) chicken, cut into 8 pieces (or use 3 1/2 pounds bone-in chicken parts)
2 teaspoons kosher salt (Diamond Crystal), plus more as needed
1/2 teaspoon freshly ground black pepper, plus more as needed
4 garlic cloves
2 tablespoon extra-virgin olive oil, plus more as needed
2 tablespoons unsalted butter
1 cup thinly sliced mushrooms (preferably specialty mushrooms, such as king, hen-of-the-woods, chanterelles or black trumpet, or a combination)
2 large leeks (4 cups), halved and thinly sliced into half-moons (use white and light green parts)
2 to 3 rosemary sprigs
3/4 cup dry white wine (or use a dry red or rosé)
1/4 cup crème fraîche, plus more for serving if desired
2 tablespoons chopped chives
1 teaspoon finely grated lemon zest, plus more for serving
1/2 cup finely chopped fresh parsley, leaves and tender stems

Steps:

  • Pat chicken dry with paper towels. Season all over with 1 1/2 teaspoons salt and the black pepper. Finely grate, pass through a press or mince 2 garlic cloves. Set aside half the grated garlic for finishing the dish. Rub the rest all over the chicken pieces. Set aside the chicken while preparing the other ingredients.
  • In a Dutch oven over medium-high heat, combine 1 tablespoon oil and 1 tablespoon butter. When the butter melts, add chicken in batches and cook until browned on both sides, 4 to 6 minutes per side. If the pan dries out, add a little more oil as needed. Transfer browned chicken to a plate.
  • Add remaining tablespoon each oil and butter to the pan. Once the butter melts, add mushrooms and cook undisturbed until well browned on one side, 2 to 3 minutes. Stir and cook for 1 minute longer.
  • Thinly slice 2 garlic cloves. Reduce heat to medium, and stir in sliced garlic, leeks and a large pinch each of salt and pepper. Cook, stirring occasionally, until leeks are tender and golden brown, 7 minutes. Add rosemary and wine to the pot and let simmer, scraping up the browned bits, until liquid reduces by half, about 1 minute.
  • Nestle chicken, skin side up, into the pan and pour in any accumulated juices from the plate. Reduce heat to medium-low and cook, covered, until chicken is cooked through, 25 to 35 minutes.
  • Transfer chicken to a serving platter and tent with foil to keep warm. Pluck the rosemary sprigs from the pot. If the sauce looks thin, turn the heat to medium-high and let simmer until it thickens slightly, 2 to 5 minutes. Stir in the remaining grated garlic, the crème fraîche, chives and lemon zest. Taste sauce and add more salt if needed. Spoon sauce over the chicken and top with parsley, more lemon zest and a dollop of crème fraîche, if you like, and serve.

MELTED LEEKS WITH WHITE-WINE BRAISE



Melted Leeks With White-Wine Braise image

Provided by Molly O'Neill

Categories     dinner, project, side dish

Time 1h20m

Yield 4 cups

Number Of Ingredients 5

8 large leeks (about 3 1/2 pounds total)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup dry white wine
6 tablespoons unsalted butter, diced

Steps:

  • Preheat the oven to 350 degrees. Cut off and discard the tough green tops of the leeks. Slice the leeks in half lengthwise and rinse well to remove grit. Cut the leeks on the diagonal into 1/2-inch slices, transfer to a 13-by-9-inch baking dish and toss them with the salt and pepper. Drizzle with the wine, dot with the butter and cover the dish tightly with foil.
  • Place the leeks in the oven and bake until they are very soft, about 70 minutes. Serve 2 cups with the roasted chickens and refrigerate the remaining 2 cups for other uses.

Nutrition Facts : @context http, Calories 224, UnsaturatedFat 4 grams, Carbohydrate 22 grams, Fat 12 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 7 grams, Sodium 466 milligrams, Sugar 6 grams, TransFat 0 grams

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