While roaming around B&N cookbook aisle I spotted a Cooking Light magazine called “The Weeknight Chicken cookbook”. I was really excited to see this because I make chicken dishes probably 3-4 times a week and I am always looking out for new recipes. I made many dishes from this cookbook already and this one below is one of them. It is really simple, healthy and delicious.
Braised Chicken With Honey-Lemon Leeks
4 tablespoons olive oil (or grape seed oil)
4 chicken breasts cut in half (or 8 bone in skinless chicken thighs)
1 teaspoon of sea salt (or to taste)
1/2 teaspoon freshly ground black pepper
1 tablespoon grated lemon rind
4 cups thinly sliced leeks (about 3 large)
3 tablespoons fresh lemon juice
2 teaspoons honey (use raw unprocessed honey)
2 tablespoons chopped fresh parsley or chives
Heat a large skillet over medium heat and add 2 tablespoons of oil. Sprinkle chicken with 1/2 teaspoon salt and pepper and massage with lemon rind. Place chicken in pan and cook 4 minutes on each side or until browned. Once browned on each side, set it aside.
Add remaining 2 tablespoons oil to pan, add leeks and remaining 1/2 teaspoon salt. Cook until leeks begins to brown, scraping pan to loosen browned bits. Remove pan from heat and stir in lemon juice and honey.
I used my favorite clay pan for baking the dish, but you can use any pan of your choice. If you used a heat proof skillet, you can use that as well. Transfer the chicken to the pan of your choice and distribute the leeks evenly on top of chicken.
Bake at 400° for 20-30 minutes (till chicken is cooked thru). Top with fresh parsley or chives and serve over brown rice, with side of baked sweet potatoes, roasted potatoes or just with a salad.
This chicken dish is tasty even when warmed up so it is a great leftover to enjoy the day after!
Until Next Time,