Boneless Chicken with Leeks and Lemons
By: Giangi Townsend
Published: Monday, January 13, 2014 - 10:32am

Ingredients




1 whole boneless chicken, skin on
2 medium leeks, white part only thinly sliced
3 lemons: 2 sliced thinly and 1 juice squeezed
3 garlic cloves, peeled and hard end removed
½ cup white wine
Salt and pepper
Butter

Preparation

1 Preheat oven at 375°. 2 Butter an ovenproof roasting pan. Cover the bottom of the roasting pan with the thinly sliced lemons and add the thinly sliced leeks over it. 3 Pat the chicken dry, salt and pepper all over, Place the chicken on top of the leeks. Salt and pepper generously. Add the garlic cloves, juice from 1 lemon and the white wine around the chicken. 4 Place in the warm oven and lower the heat to 350°. 5 Check while cooking to make sure that the lemons and leeks do not burn and baste the chicken with juices every 15-20 minutes. Add more wine if needed. 6 Once the chicken is nice and golden, 45 to 50 minutes and no more juices are running when pierced, remove from the oven and let sit covered for 5 minutes before serving. 7 Cut into 4 pieces and serve with the leeks and lemons relish.

About

Brillat-Savarin once said “ Poultry is for the cook what canvas is for the painter”. I truly believe that as I have made more recipes  with chicken than any other meats. Last night was no exception.
Thanks to my favorite gentleman, Pete at Personal Gourmet Foods , I always have a well stocked freezer and chicken is a staple, a most. Easy to be creative.
The recipe that follows was created as I was going along. I love lemon chicken and I love leeks in the winter, combining the two was a quick decision.
The relish that was created while cooking from the combination of the two was a great compliment to the chicken. Sweet and tangy.
While I had the oven on, I crushed a couple of garlic cloves, seasoned well the broccolis with olive oil, salt and pepper and place them in a cookie sheet. In the oven they went for 15 minutes while the chicken was finishing cooking.
I hope you will enjoy this meal as much as we did.
Bon Appetit!!
Giangi