Vinegar-Braised Chicken w/ Leeks and Peas
I found this recipe in Food & Wine Magazine recently and it looked so delicious I had to try it. I did alter it a little bit and it was so yummy! The vinegar gives the chicken great flavor. And it's so quick that this would be a great weekday meal.
Serves 4
Total time - 45 minutes
4 chicken thighs, skin-on (you could use legs or breasts)
salt and pepper
1 1/2 tablespoons of unsalted butter
1 tablespoon olive oil
2 large leeks, halved lengthwise and cut into 1-inch pieces
1 cup low-sodium chicken broth
1/4 cup white balsamic vinegar
1 cup frozen baby peas, thawed (I used half baby peas and half edamame)
1 tablespoon fresh chopped parsley
1 tablespoon fresh chopped thyme
1/2 cup plain yogurt (you could use sour cream)
1. Preheat oven to 425 degrees. Season chicken thighs with salt and pepper.
2. In a large nonstick skillet, heat butter and oil. Add the chicken, skin side up and cook over high heat browned, 5 minutes. Turn chicken and cook for 1 more minute. Remove chicken and place on platter.
3. In the same skillet, add leeks and cook until they begin to soften, about 2 minutes. Add the broth and vinegar and bring to a boil. Season with salt and pepper. Pour mixture into a medium roasting pan.
4. Set the chicken on top of the leeks, skin side up; roast for about 25 minutes or until cooked through. Turn on the broiler and broil for 2 minutes until skin is golden and crisp. Transfer chicken to a platter.
5. Place the roasting pan over a burner and boil over high heat until the liquid is reduced by half, about 5 minutes. Add the peas, herbs and yogurt and simmer until sauce is hot and slightly thickened about 1-2 minutes. Season with salt and pepper. Pour the sauce over chicken and serve.
I served the chicken with quinoa with sauteed zucchini and goat cheese. Bring 2 cups of chicken broth and 1 cup quinoa to boil. Cover and simmer for 15 minutes or until liquid is absorbed. Add sauteed zucchini, goat cheese, salt and pepper to taste. Serve with chicken.
Serves 4
Total time - 45 minutes
4 chicken thighs, skin-on (you could use legs or breasts)
salt and pepper
1 1/2 tablespoons of unsalted butter
1 tablespoon olive oil
2 large leeks, halved lengthwise and cut into 1-inch pieces
1 cup low-sodium chicken broth
1/4 cup white balsamic vinegar
1 cup frozen baby peas, thawed (I used half baby peas and half edamame)
1 tablespoon fresh chopped parsley
1 tablespoon fresh chopped thyme
1/2 cup plain yogurt (you could use sour cream)
1. Preheat oven to 425 degrees. Season chicken thighs with salt and pepper.
2. In a large nonstick skillet, heat butter and oil. Add the chicken, skin side up and cook over high heat browned, 5 minutes. Turn chicken and cook for 1 more minute. Remove chicken and place on platter.
3. In the same skillet, add leeks and cook until they begin to soften, about 2 minutes. Add the broth and vinegar and bring to a boil. Season with salt and pepper. Pour mixture into a medium roasting pan.
4. Set the chicken on top of the leeks, skin side up; roast for about 25 minutes or until cooked through. Turn on the broiler and broil for 2 minutes until skin is golden and crisp. Transfer chicken to a platter.
5. Place the roasting pan over a burner and boil over high heat until the liquid is reduced by half, about 5 minutes. Add the peas, herbs and yogurt and simmer until sauce is hot and slightly thickened about 1-2 minutes. Season with salt and pepper. Pour the sauce over chicken and serve.
I served the chicken with quinoa with sauteed zucchini and goat cheese. Bring 2 cups of chicken broth and 1 cup quinoa to boil. Cover and simmer for 15 minutes or until liquid is absorbed. Add sauteed zucchini, goat cheese, salt and pepper to taste. Serve with chicken.
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