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pan roasted chicken with leeks

serves 6
by nancy stone

Ingredients

  • 3 slices bacon cut into 2 inch pieces
  • 2 lbs chicken legs or any chicken pieces you like
  • salt & pepper
  • 3 cloves garlic smashed
  • 1 bunch leeks sliced thin and cleaned thoroughly
  • 2 tbl flour
  • 1 cup chicken broth
  • ½ cup half & half
  • 2 tbl chopped parsley
  • lemon wedges

Instructions

  1. preheat oven to 425 degrees
  2. cook bacon in a cast iron skillet
  3. season chicken with salt and pepper
  4. when bacon starts to crisp, push it to the side and add the chicken
  5. brown chicken on both sides, about 4 minutes per side, remove chicken to a plate
  6. add garlic and leeks and saute 1 minute
  7. place chicken on top of leeks and cook in oven for 25 minutes
  8. remove the chicken to a platter
  9. place the skillet on the stovetop
  10. add the flour and stir for 1 minute
  11. add the chicken broth and half and half and cook stirring for 2 minutes, season with salt & pepper
  12. bring to boil and reduce for 2-3 minutes
  13. remove from heat and stir in the parsley
  14. pour the sauce over the chicken
  15. serve with a squeeze of lemon