This is a great simple, colorful, nourishing and delicious make-ahead entrée and a different, easy way to make chicken.
Sautéed Chicken With Leeks, Carrots, Parsnips and Mushrooms
Servings
4 Servings
Ingredients
- 1 broiler-fryer chicken cut into 8 parts
- 2 tablespoons olive oil
- salt and freshly ground black pepper to taste
- 2 large leeks thoroughly cleaned and cut in half lengthwise
- 4 medium carrots cut in half lengthwise
- 3 medium parsnips peeled and cut in quarters lengthwise
- salt and fresh black pepper
- 1 tablespoon chopped fresh rosemary
- 1/2 cup white wine or chicken stock
- 10 ounces fresh mushrooms
Instructions
- Wash and dry the chicken.
- Heat the olive oil in a deep sauté pan and brown the pieces a few at a time for 8-10 minutes over medium heat. Remove the chicken from the pan. Add the leeks, carrots and parsnips to the pan and cook for 3-4 minutes, stirring occasionally. Return the chicken to the pan, placing the vegetables on top of the pieces. Sprinkle the ingredients with salt, pepper and rosemary. Pour in the wine. Cover the pan and simmer for 20 minutes.
- Add the mushrooms and cook, covered, for another 10 minutes or until the chicken is completely cooked through. Remove the chicken and vegetables to a serving platter. Place the sauté pan over high heat and bring the pan fluids to a boil. Cook for 2-3 minutes or until thickened. Serve with the chicken and vegetables.
So glad you like this. I make it in varying ways very often.
Yes, if you like the veggies crisper, add them later. Nice with thighs — my daughter uses those.
When I make this, I cut the mushrooms depending on how big they are. Small mushrooms I leave whole, the others cut in half or quarters.
glad it worked for you and yes, this recipe is so flexible. There are dozens of changes that work.
now that you say it, much of the time I also cut the carrot in half widthwise first. I don’t do it with young, slim carrots. I usually use a deep, 10-inch saute pan for this dish.
nice tweaks!
came out really yummy! cooked perfectly for me
Very easy to make; I used boneless thighs and I would put the leeks in to cook later than the other veggies; they became very limp when cooked with the rest of the ingredients. Also, used half chicken broth and half wine.
This was very tasty, but next time I will adjust the cooking time for the veggies. They got very soft when cooking with the chicken. I will cook the chicken longer before adding the veggies back in. Also I didn’t see how to cut the mushrooms so I halved those and I will use sliced ones when I make this again.
This recipe is quick and easy. My family enjoyed it. I mad the dish with leftover wine, and I served it over rice. I also substituted small, sweet turnips for the parsnips since that is what I had in my fridge.
Delicious chicken dish. I used only thighs and since I did not have any open wine bottles I used chicken stock. Equally tasty. Two small tweaks to this recipe: I decreased the cooking time slightly for the vegetables since they cooked quite quickly and at the end I put the chicken pieces under the broiler to get a crispier skin. I also served the dish with quinoa under the chicken and then the vegetables and pan juices on top.
This recipe was absolutely delicious, and so easy and quick to make. My only two comments –
a) it was hard to cut a whole carrot into half lengthwise, so I first cut it in half width-wise and then cut those halves in half.
b)it was really hard to fit all this into one pot, again with such big pieces of vegetable.
Other than that, it was really super delicious. Thank you!
So nice to read about your changes. This is a very flexible recipe. I change the seasonings all the time. And thanks for pointing out that I did not say chicken. Just an oversight, but I suppose everyone will understand it means pieces of chicken, as you did.
Sorry about that. In your introduction you say to brown the pieces b6t 6ou left out the word chicken if it makes a difference.
Made this for supper the only change I made was I used all bottoms.And I forgot to buy rosemary I used a white zinfandel because that’s what was opened in the refrigerator. Served it with wild black rice. Was really good. Another keeper. Thank you. Not that it matter to me but in your instructions you say
Would love to know how it went — this is one of my go-to dishes, so simple and delicious.
I can’t wait to try this for Shabbos dinner! Thanks, I’m always looking for tasty chicken recipes.