Chicken In Leek Garlic Lemon Sauce is made on the stove – at the Holidays, this dish frees up valuable space in the oven. It is an elegant and flavorful main course that will fill your home with a mouthwatering aroma.
- 1 chicken, cut-up, skin removed
- 1/3 cup olive oil
- ¼ cup flour
- 1 tsp. pepper
- 2 medium onions, diced
- 6 cloves garlic, chopped
- 1 medium leek, cleaned and diced
- 3 medium carrots, shredded
- 1 ½ cups white wine (you can substitute chicken stock, water or your favorite juice: ex: pomegranate juice or syrup)
- ¼ cup lemon juice (freshly squeezed is best)
- 2 tsp. paprika
Pour half of the oil into a large skillet and leave it nearby. Place flour in a plastic bag together with pepper and mix it up. Place each piece of chicken in bag and shake to coat. Heat oil over medium high and brown each piece of chicken on both sides. Set aside.
With brown bits left in skillet, add a bit more oil, then the onions, garlic, leek and carrots. Lower heat to medium and saute vegetables until they are soft. Add the wine, lemon juice and paprika, scraping up any brown bits left on skillet. Stir the sauce and let it cook for 10 minutes – it will reduce and thicken.
Add browned pieces of chicken back into sauce and cover. Simmer on low heat until chicken is fork-tender – about 75 minutes.