PAN-ROASTED CHICKEN WITH LEMONY LEEKS

PAN-ROASTED CHICKEN WITH LEMONY LEEKS image

Yield 4 servings

Number Of Ingredients 8

2 large bone-in chicken breasts (about 1 1/2 pounds total)
Kosher salt, to taste
Freshly ground pepper, to taste
Olive oil, as needed
1 large leek, washed and thinly sliced
2 tablespoons fresh lemon juice
2 tablespoons dry white wine
2 tablespoons chicken broth or water

Steps:

Preheat the oven to 400 degrees. Season the chicken on both sides with salt and pepper. Heat an ovenproof skillet large enough to fit the chicken over medium-high heat. When hot, add just enough oil to coat the bottom, about 1-2 tablespoons. When the oil is hot, add the chicken, skin-side down, and cook until browned on one side, 4-5 minutes. Remove the chicken from the pan and immediately add the leeks. Reduce heat to medium and saute, stirring often, until softened, 5 minutes. Add the lemon juice and salt to taste, then move the leeks to the sides of the pan and place the chicken, skin-side up in the center of the pan. Add the wine and broth or water, bring to a simmer, then cover and immediately place in the oven. Bake for 20 minutes or until the chicken is no longer pink in the middle. Cut each breast into two pieces, then serve on plates with a pile of the leeks and drizzle with any remaining sauce.