This is a handy lunch or supper dish–for two here; but for four with the simple addition of two extra pieces of chicken and another leek.
It’s adapted from a recipe in Nigel Slater’s impressive tome Tender–a tour de force of loving care. In it he tells the story of the creation of the vegetable patch in the back garden of his London home, and what pleasure it gives him.
He plants, he tends, he gathers and he cooks.
More than just a book of recipes, it’s an enjoyable account of what can be done with a limited space in the heart of a city.
for 2
2 tablespoon olive oil
2 leg and thigh pieces of chicken
2/3 leeks–outer leaves removed, washed and sliced into 2″ stubs
Juice and zest of a lemon
1 wine glass white wine
500ml stock–I use organic vegetable stock cubes
2 tablespoon parsley–chopped
salt and pepper
for 2
- Heat the oil in a pan and slip in the chicken pieces.
- Gently color them on both sides on a low to medium heat–8 to 10 minutes in all.
- Remove them from the pan.
- Turn the heat to low.
- Add the leek stubs to the pan and turn them over in the oil.
- Cover the pan and cook the leeks until they begin to soften–about five minutes.
- Season the chicken pieces and return them to the pan.
- Add the wine, the lemon zest and juice, a tablespoon of parsley and the stock.
- Bring the pan up to the boil, turn the heat down low and cover the pan.
- Cook at a simmer until the juices run clear when you pierce a piece of the chicken–about 20 minutes.
- Check the seasoning and sprinkle over the remaining parsley.
I love your posts, Robin, so instructive. And thank you for telling us about people like you – with a passion to do good!
Well Robin, I have to admit that Nigel Slater is my all time favourite man in the kitchen, but you come a very close second and I consider that it has to be a compliment to be runner up to a chef of such calibre as Nigel. Have been watching him this morning on his TV programme, ‘Nigel Slater’s Simple Suppers’ which is so much more than just a cooking show because he tells the story of the food and how it touches his life and the memories the ingredients invoke. He is a great guy, down to earth, uncomplicated, wholly inspirational and real, without silly gimmicks and affectations, in fact, I always sit there watching and thinking to myself, ‘Robin should be doing a show like this’! You have an incredibly similar style to Nigel and would be such a great success on TV, bringing your enthusiasm for the wonderfully wholesome ingredients and delicious dishes you prepare to kitchens everywhere. Perhaps this should be your next step Robin, you’ve done the book now what about the TV show, we would all switch on to support you. How about it?
Thanks, Karen. It’s lovely to be mentioned in the same breath as N. Slater.
He’s a hero of mine too.
I have noticed in your chicken recipes you use legs/thighs. I have been avoiding those for years in favor of the breast portion, which is supposed to be lower in fat. So after reading this mouth-watering recipe, I googled and found the legs and thighs have some important nutrients, and by simply removing the skin, voila, lower fat.
Thank you for educating this American! My family (the husband and the dog) thank you also.
Yet another wonderful recipe! I adore each and every ingredient – especially the leeks, they are our national vegetable in Wales and I absolutely love them.
I am another admirer of Nigel. This dish would also help you recover if you have a cold, far better than it would if using boring chicken breasts, far more flavour here.
I love cooking chicken on the stove top and enjoy finding recipes such as this. Leeks are among my favorite vegetables, so I will definitely try this! Thanks for posting.
Here in NC, we call the “leg quarters” and they are cheap!!!!
This recipe saves the day (and the pocket book…).
Thanks!
Sincerely,
Con
Oh! I meant to ask….. is there a calorie count on this dish?
There isn’t, Constance.
Oh well, we know it’s healthy, right? Thanks for the inspiration!
Thought you might be amused by the following:
My family came for the weekend and my granddaughter (6 and a great big bit!) asked what we were going to eat. I showed her this post which, by great good fortune, contained ingredients all of which I had.
Report back to her father – ‘We are having leaking chicken’. He asked what was leaking and she replied, ‘lemon, I think’. Her reading is very good for her age…..but it made me think back to my schooldays and how we begin to make sense of all those words.
We’ll call it “Leakin’ chicken” from now on! What is her name?
Her name is Lucy. By the way we all loved the dish and none of us has diabetes. You have gained some more fans who I am sure will be checking out your lovely postings, thank you.
Lucy’s Leakin’ Chicken then!
Lucy’s mother has told her the dish now sports her name! She was thrilled to bits – you have won another admirer, Robin.
Hi Robin,
Well, I just served this dish to my husband for lunch and it was a BIG hit!
Thanks so much!!!!
Our friend Keith just told me he cooked it for his wife last night and she approved. Helen is a very good cook– something must be right!
Just made it for lunch today, Robin. Delicious. I made it with a Borugogne Aligoté which goes very well with the lemon. And also prepared some rice+soy+carrots to go with it – but IMHO probably not necessary.
Loved it. Thanks.
IMHO–you are right!
The wine sounds delicious.
[…] A Dish of Chicken and Leeks with Lemon […]
Just made the Chicken and Leeks today. So easy and so delicious. Thx, Robin. I’ve ordered your cookbook and am awaiting its arrival.
I’m looking forward to getting back and making that again!