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Here is a quick pre-Shabbos post…juicy and savory pan roasted chicken ( bottoms and breast) with leeks. I made this the other night, because I had half a leek left over from a delicious soup that I keep meaning to blog about. This chicken is super easy, perfect for weeknight or Shabbos, and very low in WW points + if you’re into that sort of thing..;-).

Pan roasted chicken with leeks:

4 large pieces of chickens ( bottoms or breasts)

3 cups of low sodium-calorie free vegetable broth

1 cup cold water

1 cup leek, chopped

dash of pepper & salt

Directions:

Yields: 4 servings

Prep time: 3 minutes

Cook time: 65 minutes

  • Heat up a large skillet and add vegetable broth and water, reserving 1/2 cup broth.
  • Arrange cleaned chicken, bottom side facing down into the pan, pour remaining vegetable broth over chicken, followed by chopped leeks.
  • Sprinkle a dash of salt and pepper over the chicken, turn heat to a medium flame and cover.
  • Cook on medium for 45 minutes, turn flame to low and cook for another 25-30 minutes.

* The leftover broth and leeks in the pan make for a delicious cup of soup!!!

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^ Before and after.

Good Shabbos!!!

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