chicken and leeks

Braised Chicken with Honey-Lemon Leeks

Serves 4.  From the April 2014 issue of Cooking Light magazine.

            4 tsp. olive oil, divided                          1 Tbs. grated lemon rind

            8 bone-in, skinless chicken thighs          4 c. thinly sliced leeks (about 3 large)

              (about 2 lbs.)                                      3 Tbs. fresh lemon juice

            ¾ tsp. kosher salt, divided                    2 tsp. honey

            ½ tsp. fresh ground black pepper          2 Tbs. chopped fresh parsley or chives,

                                                                          garnish

Heat oven to 400 degrees. 

Heat a large ovenproof skillet over medium heat.  Add 2 tsp. oil to pan; swirl to coat.  Sprinkle chicken evenly with ½ tsp. salt and pepper.  Massage lemon rind into chicken.  Place chicken in pan; cook 4 minutes per side or until browned.  Remove chicken from pan; keep warm.

Add remaining 2 tsp. oil to pan; swirl to coat.  Add leeks and remaining ¼ tsp. salt; cook 15 minutes or until leeks begin to brown, scraping pan to loosen browned bits.  Remove pan from heat; stir in lemon juice and honey.  Return chicken to pan.  Mound leeks on top of chicken thighs.  Bake chicken in the 400 degree oven for 15 minutes or until a thermometer registers 165 degrees.  Top with fresh parsley or chives and serve.