Ingredients
- 3 slices bacon, cut into 1/2-inch pieces
- 8 chicken drumsticks (about 2 pounds)
- Kosher salt and freshly ground pepper
- 3 cloves garlic, smashed
- 1 bunch leeks, white and light green parts only, halved lengthwise and sliced
- 2 tablespoons all-purpose flour
- 1 cup low-sodium chicken broth
- 1/2 cup half-and-half
- 2 tablespoons chopped fresh parsley
- Lemon wedges, for serving
Directions
Preheat the oven to 425 degrees F. Put the bacon in a large heavy-bottomed ovenproof skillet and cook over medium-high heat until some of the fat renders, about 5 minutes. Push the bacon to the side of the pan. Season the chicken with salt and pepper, then add it to the pan and cook, turning, until it starts to brown, about 5 minutes. Stir in the garlic and leeks, then arrange the chicken on top of the bacon-leek mixture. Transfer to the oven and roast until the chicken is golden and a thermometer inserted into the thickest part registers 160 degrees F, 25 to 30 minutes. Transfer the chicken to a platter.
Carefully return the skillet to the stovetop over medium-high heat. Sprinkle in the flour and cook, stirring, 1 minute. Add the broth and half-and-half and cook, stirring, 2 minutes. Bring to a boil and cook until slightly reduced, about 5 minutes. Stir in the parsley and a squeeze of lemon juice. Spoon the leek mixture over the chicken. Serve with the remaining lemon wedges.
Per serving: Calories: 418; Total Fat: 24 grams; Saturated Fat: 8 grams; Protein: 34 grams; Total carbohydrates: 14 grams; Sugar: 0 grams; Fiber: 1 gram; Cholesterol: 147milligrams; Sodium: 322 milligrams
Photograph by Andrew Purcell

Photo: Pan-Roasted Chicken With Leeks Recipe

















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By minniebug03
Burlington, NC
on March 19, 2013
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Was WONDERFUL!!! My 13 year old daughter liked it and she doesn't like anything new. A keeper! I followed the recipe as written, but I used chicken thighs and legs
By imolanop
Livonia , MI
on February 26, 2013
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Hubby made it tonight. It is delicious and pur 4 year old loved it. Used bone-in thighs (our preference. Will make again
By antbis_5157001
Santa Clara, CA
on January 17, 2013
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This is a keeper!!! I have made this many times and it works great every time. I have made this for 4 people up to 24 people. I have no idea why someone would say it is bland. Follow the recipe!! I do make sure that I get a nice brown color on the chicken.
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