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Friday, September 6

Pan-roasted chicken, fennel, leeks, & cream

Chicken pieces with skin and bone
3 pounds

Pepper, freshly ground

Oil, peanut
1 tablespoon
Butter, unsalted
2 tablespoons +
1 tablespoon
Fennel bulb, large, chopped;
fronds reserved for garnish
Leeks, white & green parts
cut into ½-inch pieces
Wine, dry white
¼ cup
Cream, heavy
1 cup
  1. Preheat the oven to 400°F. 
  2. Season the chicken with salt and pepper. 
  3. In a large oven-safe frying pan, heat the oil over medium-high heat until very hot but not smoking. 
  4. Working in batches, sear the chicken, turning once, until golden brown on both sides, about 4 minutes per side: transfer to a platter. 
  5. Pour off the fat from the pan. 
  6. Return the chicken, skin side up, to the pan, place in the oven, and roast until the probe registers 170°F, about 30 minutes. 
  7. Transfer the chicken to a platter, and cover with a tent of foil to keep warm. 
  8. Pour the pan juices into a measuring cup, let stand for 2 minutes, and then skim the fat from the surface. 
  9. Return the pan to the cooktop over medium heat, add 2 tablespoons butter, and let it melt. 
  10. Add the fennel, stir well to coat with butter, and sauté until softens, about 5 minutes. 
  11. Stir in the leeks and the remaining butter, and cook, stirring occasionally, until the fennel is tender, about 5 minutes more. 
  12. Stir in the wine and cream. 
  13. Pour the pan juices back into the pan. 
  14. Raise the heat to high, and boil until the liquid lightly coats the back of a spoon, about 3 minutes. 
  15. Adjust the seasonings as needed. 
  16. Pour the sauce over the chicken, sprinkle with chopped fennel fronds, if using, and serve. 
Recipe from Williams-Sonoma One Pot of the Day by Kate McMillan.

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