Best Chicken With Leek And Lemon Poppy Muffin Stuffin With Pucker Up Pan Gravy Broth Recipes

Pan-Roasted Chicken With Leeks image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 10

3 slices bacon, cut into 1/2-inch pieces
8 chicken drumsticks (about 2 pounds)
Kosher salt and freshly ground pepper
3 cloves garlic, smashed
1 bunch leeks, white and light green parts only, halved lengthwise and sliced
2 tablespoons all-purpose flour
1 cup low-sodium chicken broth
1/2 cup half-and-half
2 tablespoons chopped fresh parsley
Lemon wedges, for serving

Steps:

Preheat the oven to 425 degrees F. Put the bacon in a large heavy-bottomed ovenproof skillet 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, until it starts to brown, about 5 minutes. Stir in the garlic and leeks, then arrange the chicken on top of the bacon-leek mixture. Transfer to the oven and roast until the chicken is golden and a thermometer inserted into the thickest part registers 160 degrees F, 25 to 30 minutes. Transfer the chicken to a platter.
Carefully return the skillet to the stovetop over medium-high heat. Sprinkle in the flour and cook, stirring, 1 minute. Add the broth and half-and-half and cook, stirring, 2 minutes. Bring to a boil and cook until slightly reduced, about 5 minutes. Stir in the parsley and a squeeze of lemon juice. Spoon the leek mixture over the chicken. Serve with the remaining lemon wedges.
Per serving: Calories 418; Fat 24 g (Saturated 8 g); Cholesterol 147 mg; Sodium 322 mg; Carbohydrate 14 g; Fiber 1 g; Protein 34 g

Chicken with Leek and Lemon-Poppy Muffin Stuffin' with Pucker-Up Pan Gravy Broth image

Yield 4 servings

Number Of Ingredients 13

2 medium leeks
2 tablespoons EVOO (extra-virgin olive oil), twice around the pan
4 tablespoons(1/2 stick) unsalted butter
2 celery ribs with leafy tops, chopped
4 lemon-poppy seed muffins
3 to 4 fresh thyme sprigs, leaves stripped and chopped
Zest and juice of 1 lemon
1 teaspoon poultry seasoning, 1/3 palmful
2 cups chicken stock
8 chicken breast cutlets
Salt and black pepper
2 tablespoons all-purpose flour
A handful of fresh flat-leaf parsley, chopped, for garnish

Steps:

Cut off the tough tops of the leeks, leaving 3 to 4 inches of greens. Trim the root ends and halve the leeks lengthwise. Thinly slice the leeks into half moons and transfer them to a colander. Run the leeks under cold water and separate all of the layers, freeing the sand and grit. Drain the clean sliced leeks well.
Heat a medium nonstick skillet over medium to medium-high heat with the EVOO, and 2 tablespoons of the butter. When the butter has melted, add the leeks and celery. Sauté the veggies for 5 minutes, then crumble the lemon-poppy seed muffins into the pan. Toast the muffin crumbles with the veggies for 3 to 4 minutes. Season the stuffing with the fresh thyme, lemon zest, and poultry seasoning. Moisten the stuffing with up to 1 cup of the chicken stock and reduce the heat to low.
While the stuffing works, heat a second skillet over medium-high heat. Season the chicken with salt and pepper and cook for 3 to 4 minutes on each side, then transfer it to a platter and cover it with foil to keep it warm. Add the remaining 2 tablespoons of butter to the pan and when it melts sprinkle the flour into the pan. Stir and cook for 1 minute, then whisk in the remaining cup of the chicken stock. Cook for 2 minutes, or until thickened. Whisk in the lemon juice and season with salt and pepper.
Pile up stuffing on 4 plates. Top with 2 pieces of chicken cutlets and ladle gravy over the top. Garnish with chopped parsley.