Quote:
Originally Posted by sadlo
Can we cook Leeks?? I know that they are part of the onion family and being that we can't cook onions I was curious if it was OK to cook Leeks?? The info I have received does not say anything about not being able to eat them cooked but curious what you more experienced IPers think. thanks!
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Baked Chicken with Onions & Leeks
6 servings
Active Time: 35 minutes
Total Time: 1 hour 20 minutes
INGREDIENTS
2-3 cups thinly sliced and washed leek, white and light green part only
4 cloves garlic, thinly sliced
3 tablespoons extra-virgin olive oil, divided
2 teaspoons fresh thyme leaves
1/4 teaspoon salt
2 1/2-3 pounds or breasts, skin removed, trimmed (see Tip)
1/4 cup Dijon mustard
2 teaspoons minced shallot
1 1/2 teaspoons chopped fresh rosemary
1 teaspoon reduced-sodium soy sauce
3/4 teaspoon freshly ground pepper
PREPARATION
Preheat oven to 400ºF.
Toss leek, garlic, 2 tablespoons oil, thyme and salt in a large bowl until the vegetables are well coated. Spread the mixture in a nonreactive 9-by-13-inch baking dish (see Tip). Place the chicken pieces on the vegetables. Bake for 10 minutes.
Whisk mustard, shallot, rosemary, soy sauce and pepper in a small bowl; gradually whisk in the remaining 1 tablespoon oil.
After 10 minutes, brush the chicken with the mustard glaze. Continue baking approx. 30 minutes Serve the chicken with the vegetables.
TIPS & NOTES
Tip: I use thick chicken breasts, about 8 oz. each.
A nonreactive bowl or pan—stainless-steel, enamel-coated or glass—is necessary when cooking with acidic foods, such as lemon, to prevent the food from reacting with the pan. Reactive pans, such as aluminum and cast-iron, can impart an off color and/or off flavor.
NUTRITION
Per serving: 261 calories; 13 g fat ( 3 g sat , 8 g mono ); 78 mg cholesterol; 8 g carbohydrates; 0 g added sugars; 26 g protein; 1 g fiber; 324 mg sodium; 335 mg potassium.
Can Leeks be cooked??
