Some of the earliest vegetables to be harvested from the garden are those from the onion family. Known as alliums, there’s more to these beauties than just the round white onions that we all know. If you peel back the layers you’ll discover the delicate flavor of leeks, chives and young green onions. Even the flowers taste good, and they make a lovely garnish on a platter when onions are in a starring role.
Leeks were in abundance at the farmer’s market this week; big, fat ones with long white stalks.
If they have been growing in particularly wet, muddy soil, they can be somewhat of a challenge to clean, requiring much rinsing to remove the grit. However these were exceptionally clean, and I couldn’t wait to cook something with them. Mr. D’s most favorite soup is potato-leek soup, and that is what I usually make (I probably will still make some), but I decided to give this recipe a trial run because it incorporates honey to help caramelize the leeks.
Using chicken thighs with bone, allows you to cook this dish slowly so all the flavors blend. Lemon partners well with the leeks, which cook twice. They are first sautéed, then roasted to meld with the honey and lemon. This is a dish that takes you by surprise at how “stinking” good it is; nicely browned chicken, and tender roasted leeks nestled together. Serve with a salad and some garlic bread, or rice and a green vegetable. I think you will love this chicken dish.
BRAISED CHICKEN WITH HONEY-LEMON LEEKS
Yield: serves 4
- 4 teaspoons olive oil, divided
- 8 bone-in skinless chicken thighs
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- 1 tablespoon grated lemon peel
- 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 the oven to 400*F.
2. Heat a large ovenproof skillet over medium heat. Add 2 teaspoons oil; swirl to coat. Sprinkle chicken evenly with 1/2 teaspoon salt and pepper. Massage lemon rind into chicken.
3. Place chicken in pan; cook 4 minutes on each side or until browned. Remove chicken from pan and keep warm.
4. 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 too brown, scraping pan to loosen browned bits. Remove pan from heat; stir in lemon juice and honey.
5. Return chicken to pan. Mound leeks on top of chicken thighs. Bake at 400*F. for 20 – 25 minutes or until a thermometer registers 165*, and juices run clear. Garnish with fresh parsley or chives, if desired.
SOURCE: Cooking Light
Check out these other recipes that also incorporate leeks:
Pappardelle with Salmon and Leeks