Tomato Leek Chicken Recipes

SKILLET CHICKEN AND FARRO WITH CARAMELIZED LEEKS

Steps:

• Pat chicken dry with paper towels. Season all over with salt and pepper, and set aside while preparing the leeks.
• Trim roots from leeks, then cut away any wilted, yellowing or browned parts from the greens. Slice leeks in half lengthwise. Wash well under cold running water to remove any soil, then shake dry. Thinly slice the leeks (including the greens) into half-moons. You should have about 6 cups. Measure out about 2 tablespoons of sliced leek whites and set them aside for garnish.
• In a large skillet, heat 1 tablespoon oil over medium-high heat. When the oil thins and coats the bottom of the pan, add half the chicken and cook until browned on both sides, 4 to 6 minutes per side. Transfer the chicken to a plate and repeat with remaining chicken.
• Add remaining 1 tablespoon oil to the skillet and stir in the leeks and a pinch of salt. Sauté until tender and golden brown, 10 to 13 minutes. Add the garlic and cook until golden, 2 to 3 minutes. Stir in spices, thyme and tomato paste, and cook until tomato paste darkens and caramelizes, 2 to 3 minutes.
• Pour in chicken stock and bring to a simmer, scraping up the browned bits on the bottom of the pan. Stir in farro and 1 teaspoon salt. When the liquid comes to a simmer, reduce the heat to medium-low and nestle in the browned chicken, skin-side up; pour in any juices from the plate. Cover pan and let cook until the farro is tender and the chicken is cooked through, 25 to 30 minutes.
• Meanwhile, in a small bowl, toss together the reserved leek whites, chopped tomatoes and parsley. Season to taste with salt, pepper and an acid like lemon or lime juice or vinegar. The mixture should taste tangy and bright.
• Discard the thyme sprigs, and serve chicken and farro topped with some of the tomato mixture.

LINGUINE WITH CHICKEN, LEEKS AND TOMATOES

Steps:

• Heat oil in heavy large skillet over medium-high heat. Season chicken with salt and pepper. Add to skillet and sauté until just cooked through, about 3 minutes per side. Cool slightly. Thinly slice chicken crosswise and set aside.
• Melt butter in same skillet over medium-low heat. Add leeks and garlic and sauté until leeks are very tender, about 10 minutes. Stir in tomatoes, vermouth and chicken. Cook until mixture is just heated through, about 2 minutes. Season generously with salt and pepper. Combine chicken mixture, linguine and 1/2 cup Parmesan in large bowl; toss well. Sprinkle with basil if desired. Serve, passing remaining Parmesan.

TOMATO LEEK CHICKEN

Steps:

• Cook bacon in 10 inch skillet.
• Remove bacon from skillet and drain on paper towel.
• Reserve bacon fat in skillet.
• Cook chicken in reserved fat in skillet for 12-14 minutes over medium heat, until juices run clear.
• Turn once during cooking.
• Remove chicken from skillet; keep warm.
• Drain fat from skillet.
• Cook and stir leeks in margarine in skillet until crisp-tender; about 5-7 minutes.
• Stir in milk, tarragon and Tabasco sauce.
• Bring to a boil.
• Stir occasionally.
• Boil and stir until slightly thickened.
• Crumble bacon.
• Stir tomatoes, bacon, and chicken into skillet.
• Heat over medium heat until chicken is hot; about 2 minutes.
• Spoon sauce over chicken while heating.