Backroad Chicken and Leeks |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 5 |
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Cordon Bleu fare you can make on a campfire. Your oven is fine too. Ingredients:
1 1/2 lbs chicken parts |
1/4 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 |
1/2 cup white wine |
3 garlic cloves, bruised and peeled |
1/2 cup fresh parsley, finely minced |
Directions:
1. Preheat oven to 350°F
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.
9. Serves 4 to 5.
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