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Chicken With Leeks And Lemon
One of my all time favorite recipes!
Prep Time: 00:15
Cook Time: 01:00
6 tablespoons olive oil
8 chicken thighs or 4 chicken breasts
4 medium leeks
6 medium carrots cut into 2 inch pieces
8 - 12 ounces dry vermouth
1 juice and zest of lemon
2 cups chicken stock
chopped parsley for garnish
1In a large casserole, warm the olive oil over medium heat. Add the chicken pieces, skin side down, and cook until pale gold in color. Wash the leeks thoroughly and cut them into 3 inch pieces. Lift the chicken from the pan and add the leeks and carrots. Cover and let them cook gently until they are soft. Once they start to soften, add the vermouth, the zest and juice of the lemon, and the chicken stock. Bring to a boil, return the chicken and its juices to the pan, season with salt and pepper, then cover and simmer for about twenty to thirty minutes, depending on your choice of chicken pieces.
2Chop the parsley, taste the sauce for seasoning, and stir the parsley in.
The ultimate comfort food!
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