Tuesday, November 15, 2011

Tuesday Recipe:...Leek & Majoram Chicken

Today's recipe is one I came up with on the fly. I had some ingredients in the fridge that I needed to use so I started throwing together. In the end, it turned out yummy. You know it is yummy when Hublet likes it and requests it!

What you need:
Bundle of leeks, usually come in a bundle of 3
2 TBS of raw apple cider vinegar
Zest and juice of 1 large lemon
Half bunch of Parsley or several TBS of dried parsley
Salt and pepper to taste
Whole chicken

Wash off chicken and pat dry. If the chicken is small enough, it can be done on the stove, so stick it in a pot with a lid. For the leeks, cut off the roots and right around where it begins to turn green. Dice it. I usually put mine in a colander to rinse them off. You have to rinse the inside part of the leeks as well due to the fact they are grown in sand. You can also use a bowel with water. Place the leeks in the bowel, swish all around, dump the water and repeat until all of the dirt and sand are gone. Rinse both them lemon and the parsley, if using fresh and then chop the parsley. If doing this on the stove top, brown the chicken on all sides, you might want to put in a little butter in the pan. Once browned, put all of the rest of the ingredients into the pan, put the lid on and allowed the chicken to continue to cook. Every 10 to 15 minutes turn the chicken over so it does not burn and cooks on all sides. I usually do about medium to medium high heat. Depending on the size, it will take about 45 minutes to an hour to cook. Generally, there are enough juices from the chicken and what you have put in to have a gravy. You can put in a little corn starch to thicken if you wish.
 If you are doing this in the stove instead, place the chicken in an oven roasting pan with half of the ingredients. Every 15 to 30 minutes bast the chicken so it does not dry out.

There you have it! An easy meal. Serve with some veggies on the side and you have a great meal! Enjoy.
In the Love of Christ,

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