ROAST CHICKEN ON A BED OF LEEKS
1 (5 pound) chicken
2 tablespoons olive oil
1 tablespoon lemon juice
2 tablespoons fresh tarragon
salt and pepper (to taste)
2 pounds of leeks
2 tablespoons butter
3 1/2 cups chicken broth, divided use (as needed)
Wipe the chicken dry with paper towels. Mix olive oil with lemon juice, tarragon, and salt and pepper. Rub the chicken inside and out with this mixture; set aside.
Remove the outer leaves from leeks and wash well. Finely chop 2 of the leeks and carefully slide under the skin of the chicken.
Cut the remaining leeks into 1-inch pieces, place in a roasting pan, season with salt and pepper, and dot with butter. Place the chicken on top of the leeks, add 3 cups chicken broth.
Roast in a preheated 375 degree F oven for 1 hour and 30 minutes, or until golden brown and cooked through. Check from time to time and add water if the leeks are drying out.
Carve the chicken into serving pieces and place on a platter. Stir the leeks (being sure to scrap the bottom of the pan) and add up to 1/2 cup chicken stock to make a sauce. Taste for salt and pepper and spoon over the chicken.
This dish is delicious with French lentils and a salad.
Makes 4-6 servings
Source: Memories of a Lost Egypt: A Memoir with Recipes by Colette Rossant
1 (5 pound) chicken
2 tablespoons olive oil
1 tablespoon lemon juice
2 tablespoons fresh tarragon
salt and pepper (to taste)
2 pounds of leeks
2 tablespoons butter
3 1/2 cups chicken broth, divided use (as needed)
Wipe the chicken dry with paper towels. Mix olive oil with lemon juice, tarragon, and salt and pepper. Rub the chicken inside and out with this mixture; set aside.
Remove the outer leaves from leeks and wash well. Finely chop 2 of the leeks and carefully slide under the skin of the chicken.
Cut the remaining leeks into 1-inch pieces, place in a roasting pan, season with salt and pepper, and dot with butter. Place the chicken on top of the leeks, add 3 cups chicken broth.
Roast in a preheated 375 degree F oven for 1 hour and 30 minutes, or until golden brown and cooked through. Check from time to time and add water if the leeks are drying out.
Carve the chicken into serving pieces and place on a platter. Stir the leeks (being sure to scrap the bottom of the pan) and add up to 1/2 cup chicken stock to make a sauce. Taste for salt and pepper and spoon over the chicken.
This dish is delicious with French lentils and a salad.
Makes 4-6 servings
Source: Memories of a Lost Egypt: A Memoir with Recipes by Colette Rossant
MsgID: 371687
Shared by: Betsy at Recipelink.com
Board: Collection: Chicken Recipes at Recipelink.com
Shared by: Betsy at Recipelink.com
Board: Collection: Chicken Recipes at Recipelink.com
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Main Dishes - Chicken, Poultry
Main Dishes - Chicken, Poultry
- Peanut Masala Stuffed Chicken with Shredded Carrot Salad
- Chicken Asparagus Casserole
- Chicken Marsala (with mushrooms)
- Asian Orange-Curry Marinated Cornish Game Hens
- California Chicken Breasts (garlic, white wine, rosemary) (Presto Pressure Cooker Manual, 2006)
- Chicken Breast with Michigan Dried Cherry Sauce
- Sauteed Chicken Cutlets with Mushrooms, Garlic and Balsamic Vinegar
- Electric Skillet Chicken Chow Mein
- Chicken Breast Stuffed with Ricotta and Dried Cranberries
- Soft Chicken Tacos (makes 18 tacos)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute