Best Chicken Leek Blue Cheese Pilaf Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PAN SEARED CHICKEN WITH TENDER LEEK, LEMON RICE PILAF, AND WHATEVER YOUR GARDEN GROWS SALAD



Pan Seared Chicken with Tender Leek, Lemon Rice Pilaf, and Whatever Your Garden Grows Salad image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 28

2 leeks
4 (6 to 8-ounce) pieces boneless, skinless chicken breasts
Salt and freshly ground black pepper
2 tablespoons (2 turns around the pan) extra-virgin olive oil
1 cup dry white wine
1 tablespoon (1 turn around the pan in a slow stream) extra-virgin olive oil
1 tablespoon butter
1 large shallot, finely chopped
1 1/2 cups long grain rice
1/2 cup dry white wine
A few sprigs fresh thyme, leaves stripped and chopped, about 1 tablespoon
1 (14-ounce) can or 2 cups chicken broth or stock
1 cup water
1 handful flat-leaf parsley, chopped
1 lemon, zested
Slivered almonds, toasted, for garnish
1/4 pound (a couple of handfuls from produce bins) fresh wax beans
1/4 pound (a couple of handfuls from produce bins) fresh green beans
1 small yellow squash, julienne cut into strips
1 red bell pepper, cut into thin strips
2 scallions, cut into on a diagonal
2 cups baby spinach or arugula leaves, shredded
1 teaspoon Dijon mustard
2 tablespoons (a couple of splashes) white wine or tarragon vinegar
1/2 lemon, juiced
1/4 cup extra-virgin olive oil
2 tablespoons chopped fresh tarragon and/or fresh parsley
Salt and pepper

Steps:

  • Trim leeks of tough green ends and roots. Split leeks lengthwise, then cut across into 1/2-inch slices. Place sandy slices of leeks into a large bowl filled with cold water. Separating the layers of each slice to free the grains of sand. Allow the sand to settle to the bottom of the bowl. With your hands, gently lift the leeks out of the water leaving the sand and dirt behind. Place the leeks within arm's reach of the stovetop.
  • Heat a large nonstick skillet over medium high heat. Season chicken breasts with salt and pepper. Add olive oil to skillet to coat the pan, then add chicken breasts. Brown chicken breasts 3 to 4 minutes on each side, then transfer to a plate.
  • Add a little more oil to the pan, then pour in leeks. Saute leeks 5 minutes, until soft and translucent. Add 1 cup wine to the pan and nestle chicken breasts down into leeks. Reduce heat to simmer and cook chicken 5 to 7 minutes longer.
  • To serve, remove chicken from pan and slice on an angle. Fan and arrange sliced chicken breasts over a bed of Sauteed leeks on each dinner plate or a warm serving platter. Serve with rice and salad.
  • Pilaf: heat a medium saucepan or pot over moderate heat. Add oil and butter and shallots to the pan. Saute shallots 2 minutes, then add 1 1/2 cups rice. Lightly brown rice 3 to 5 minutes. Add wine and allow it to evaporate entirely, 1 to 2 minutes. Add thyme and chicken broth to the rice. Fill broth can half-again with water or, measure 1 cup water and add to pot. Bring liquid to a boil. Cover rice and reduce heat. Cook rice 20 minutes, until tender.
  • Stir the zest of 1 lemon and parsley into rice. Transfer lemon rice to dinner plates or warm serving dish and garnish with toasted slivered almonds.
  • Heat 3-inches of water in a deep skillet and heat to a boil. Add trimmed wax and green beans and julienne sliced yellow squash to the pot. Simmering vegetables in water for 2 minutes, add red peppers and simmer 1 minute longer. You want the vegetables to remain full of color and bite. Drain vegetables and cold-shock under running water in your colander.
  • Place drained vegetables in a serving dish and combine with sliced scallions and shredded dark garden greens, such as spinach or arugula.
  • Whisk together mustard, vinegar, and lemon juice. Add olive oil in a slow stream while whisking to get a nice emulsion of your dressing. Add herbs and pour dressing over the salad. Toss salad to combine flavors and coat your vegetables evenly.

LEMON CHICKEN AND LEEK RICE PILAF



Lemon Chicken and Leek Rice Pilaf image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 21

2 tablespoons butter
1/3 to 1/2 cup broken linguini
2 leeks, trimmed and chopped into thin half moons
Salt and pepper
Salt and pepper
1/2 cup dry white wine, optional
1 1/4 cups white rice
3 cups chicken stock, reserved from Poached Chicken, recipe follows
1 lemon, juiced and zested
3 cups cooked chicken, about half of meat from Poached Chicken, recipe follows
1/2 cup parsley, chopped
1 whole chicken, 5 pounds
2 bay leaves
2 carrots, coarsely chopped, with stems, if you have them
2 large cloves garlic, crushed
1 lemon, sliced
1 onion, quartered
A few stalks celery with leafy tops, coarsely chopped
A small handful fresh parsley with stems
Salt
A few peppercorns

Steps:

  • Heat the butter over medium heat in a skillet that has a lid. Add the pasta and toast until deep golden and nutty. Add the leeks and wilt, 3 to 4 minutes. Season with salt and pepper, and add wine, if using, and cook until it evaporates. Add the rice and the chicken stock and lemon zest. Bring to a boil, and reduce the heat to a simmer. Cover and cook until almost tender, 15 minutes. Add the chicken, lemon juice and parsley. Cover, let stand 5 to 10 minutes, then serve.
  • Get Rachael's shopping list for this episode's recipes here.
  • Place the cleaned chicken in a pot on bed of bay leaves, carrots, garlic, lemon, onions, celery and parsley. Fill the pot covering the top of the chicken with about 12 cups water. Sprinkle with salt and throw in a couple of peppercorns. Bring the water to a low boil then gently cook at low rolling simmer for about 1 hour, turning the chicken occasionally. Turn off the heat and allow the chicken to cool completely in its own juices. Remove the chicken and separate the meat from the skin and bones. Strain and reserve all of the cooking liquids.

Related Topics