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Now that we’re getting more comfortable with the No Six Diet restrictions, we are also getting a little more adventurous with adapting recipes. J bought some leeks for another recipe we scrapped and we weren’t entirely sure what to do with them. Luckily, my mom was visiting and suggested a chicken and leeks dish that she’s made several times. It turned out perfectly!
Pan-Roasted Chicken With Leeks
- 3 slices bacon (cut into 1/2-inch pieces)
- 4-6 in chicken breasts (cuthalf)
- Kosher salt and freshly ground pepper (to season the chicken)
- 3 teaspoon cloves garlic (smashed or aand a half of minced garlic)
- 1 bunch leeks (white and light green parts only, halved lengthwise and sliced)
- 2 tablespoons corn starch
- 1 cup low-sodium chicken stock
- 6 ounces sliced button mushrooms
- 1/2 cup dry white wine
- Preheat the oven to 425 degrees.
- Put the bacon in a large heavy-bottomed ovenproof skillet (we used out cast iron dutch oven) and cook over medium-high heat until some of the fat renders about 5 minutes.
- Push the bacon to the side of the pan.
- Season the chicken with salt and pepper, then add it to the pan and cook, turning once, until it starts to brown, about 5 minutes.
- Remove the chicken from the pan.
- Stir in the garlic and leeks, then arrange the chicken on top of the bacon-leek mixture.
- Whisk in the cornstarch in the chicken stock.
- Add the stock and wine to the pot.
- Transfer to the oven.
- Set the timer for about 20 to 25 minutes.
- Check the chicken and if the broth has mostly evaporated, add more stock to keep everything moist.
- Cook for another 15 to 20 minutes until the chicken is cooked through.
- Serve over rice.
My opinion:
I couldn’t get enough of this dish! I wished there was more!
p.s. Summer 2016 update: Our toddler likes this dish! If we’re making it to eat with her, we use a little more chicken broth and a little less wine.
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