Tuesday, September 25, 2012
Pan-Roasted Chicken with Leeks
My oldest son is in a food stage. He has decided that he no longer will eat cheese and his favorite food is chicken. If I serve any type of chicken he will gladly eat his food. Anything else can be hit or miss. Some days he loves pork, other days he can't stand it. Luckily his younger brother will pretty much eat anything that is given to him. He eats a ton as well. I made a loaf of banana bread last night and he has already eaten the whole loaf. Since one of my kids eat everything in sight and the other one only eats chicken I have been making a ton of chicken recipes. My husband and I also love chicken, so it has been working out relatively well. Recently, I tried a recipe for Pan-Roasted Chicken with Leeks from the September issue of the Food Network Magazine, which looked perfect for my two boys.
This recipe has 11 ingredients. It takes 40 minutes of total time, 25 minutes of which is active and makes 4 servings. Instead of making flour I used cornstarch since it is gluten-free. I found that it took longer than the recipe suggested for the sauce to reduce. I would estimate an additional 2-3 minutes. Make sure to squeeze the lemon over the finished dish, it really does make a difference to the finished flavor. I followed the remainder of the recipe as written.
Of course my oldest son loved this recipe since it had chicken. He ate his whole serving and then raided the fridge for leftovers. My youngest son loved that he could hold the chicken while eating it, which he thought was hilarious. The flavor was light and complimented the roasted chicken well. The chicken itself was plain, but the sauce was delicious.
For the recipe go to Pan-Roasted Chicken with Leeks.