Braised Leek Chicken With Potatoes

🧂 Ingredients

• 4 bonesless chicken breasts

  about 6 ounces each , skin on or skin off
• 4 large leeks

  cleaned, halved and can be cut into half-moon-shaped slices
• 1 pound baby potatoes

  halved
• 1 small red onion

  diced
• 3 tbsp oil

  extra virgin olive oil or canola oil
• kosher salt and black pepper

  freshly ground, to taste
• 1 teaspoon rosemary

  fresh and stems removed, plus two large sprigs
• 1 clove garlic

  minced
• 1/4 cup parmesan cheese

  shaved
• 1/2 cup white wine

  vermouth can be used as well

Instructions

• 1 Preheat the oven to 350 F.
• 2 Clean and pat dry the chicken. Season the chicken with salt, and pepper. Set
  aside.
• 3 Wash the potatoes and cut them into halves or small pieces. Set aside.
• 4 Clean the leeks and cut into small pieces stopping at the light green part of
  the leek. Set aside.
• 5 In a large pan or cast iron roasting pan, add a drizzle of olive oil and diced
  onion. Cook on moderate heat until the onions turn a translucent color.
• 6 Place chicken on the browned bits at the base of the pan.
• 7 Once the chicken is in the pan, begin to layer the potatoes, and seasoned leeks
  on top
• 8 Pour the white wine over the chicken and vegetables, and then layer parmesan
  cheese flakes on top of the mixture. Add rosemary sprigs, if desired.
• 9 Cover with the lid or with foil if necessary.
• 10 Place in a preheated oven and roast for about 45 minutes. After 45 minutes, the
  foil should be removed, and the chicken and potatoes should be roasted for an
  additional 15-20 minutes, or until the chicken is cooked through and the
  potatoes are crispy and golden brown.
• 11 Serve with a glass of wine and enjoy!

Nutrition Info