Wednesday, November 9, 2016

Braised Chicken with Honey-Lemon Leeks


4 teaspoons olive oil, divided
8 bone-in, skinless chicken thighs (about 2 pounds)
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper
1 tablespoon grated lemon rind
4 cups thinly sliced leeks (about 3 large)
3 tablespoons fresh lemon juice
2 teaspoons honey
2 tablespoons chopped fresh parsley or chives (optional)


1. Preheat oven to 400°.
2. Heat a large ovenproof skillet over medium heat. Add 2 teaspoons oil to pan; swirl to coat. Sprinkle chicken evenly with 1/2 teaspoon salt and pepper. Massage lemon rind into chicken. Place chicken in pan; cook 4 minutes on each side or until browned. Remove chicken from pan; keep warm.
3. 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 to brown, scraping pan to loosen browned bits. Remove pan from heat; stir in lemon juice and honey. Return chicken to pan. Mound leeks on top of chicken thighs. Bake chicken at 400° for 15 minutes or until a thermometer registers 165°. Top with fresh parsley or chives, if desired. Serve and Enjoy!

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