Backroad Chicken and Leeks Recipe

Name: Backroad Chicken and Leeks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 12 lbs chicken parts; ¼ cup flour, more if needed; salt and pepper; oil (for frying); 1 cup chicken broth; 2 cups baby carrots; 1 large leek, cut in rings; 1 bay leaf; ½ cup white wine; 3 garlic cloves, bruised and peeled; ½ cup fresh parsley, finely minced

Servings: persons

1 12 lbs chicken parts
¼ cup flour, more if needed
salt and pepper
oil (for frying)
1 cup chicken broth
2 cups baby carrots
1 large leek, cut in rings
1 bay leaf
½ cup white wine
3 garlic cloves, bruised and peeled
½ cup fresh parsley, finely minced

1
Preheat oven to 350F
2
Dredge chicken in flour, and season with salt and pepper.
3
Saute in a bit of oil (in a skillet) to brown.
4
Drain chicken and place in a 6 to 8 quart Dutch oven with a cover.
5
Drain most of oil from skillet and toss in vegetables and soften.
6
Spoon vegetables over chicken, then add chicken broth, wine, garlic, parsley and bay leaf.
7
Place in pre-heated oven and bake 1 to 1 1/2 hours or until chicken falls off the bone.
8
Serve with a green salad, or green beans and mashed potatoes.

339

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 12 lbs chicken parts, ¼ cup flour, more if needed, salt and pepper, oil (for frying), and more.

Yes, Backroad Chicken and Leeks falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Backroad Chicken and Leeks

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