Roasted Chicken and Leeks
Serves 2
Here is what you need:
4 chicken drumsticks*
3 slices of bacon, cut into ½ inch pieces
2 large leeks or more if you like!
2 to 3 cloves garlic, finely chopped or pressed
1 cup low sodium chicken broth
½ cup half and half
2 TBS flour
fresh chopped parsley
1TBS of lemon juice
Kosher salt and fresh ground black pepper
lemon wedges, for serving
*You can use chicken thighs or breasts if you like. You may have to adjust cooking time.
Here's what you need to do:
Preheat your oven to 425.
Slice the leeks lengthwise, then into about ½ inch half-moons. Put leeks in a colander and rinse very well. Leeks are very sandy so it's important to clean them.
Set aside and let them dry.
On the stove over medium high heat, cook the bacon in a heavy oven proof skillet.
With a slotted spoon, take the bacon out of the pan, leaving the bacon fat. Season chicken with salt and pepper, turning it and browning the skin. Cook for about 5 minutes then remove the chicken from the pan.
Add the garlic and leeks into the pan. Add the bacon back in and mix well. Put the chicken on top of the leek-bacon mixture and roast in the oven for 25 to 30 minutes.
Take the pan out of the oven place back on the stove and remove chicken to a platter. Over medium high heat add the flour to the pan and cook, stirring for about a minute. Next, add the half and half and broth into the pan and stir for a couple of minutes until the sauce thickens. Add the parsley and lemon juice to the pan. Give it a taste and season as you like.
Top the chicken with the leek-bacon mixture and serve with lemon wedges.
Let's Eat