Braised Lemon and Thyme Chicken with Leeks

3:08 am on 11 August 2006

I have a large patch of lemon thyme growing in my herb garden, as I adore using this herb. I use it in lots of my cooking and find it especially good when added to a pan of roast vegetables. Not surprisingly, it goes perfectly with the extra lemon flavours in this slowly braised chicken, sitting on their buttery leeks.

(Serves 6)

Ingredients

  • 6 boned organic chicken breasts (leave skin on)
  • juice and zest of 1 lemon
  • 2 tablespoons of fresh lemon thyme leaves
  • salt and freshly ground black pepper
  • 3 medium leeks
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • ½ cup chicken stock

Method

Put the chicken breasts in a shallow dish and pour over the lemon juice and zest. Scatter over the lightly chopped thyme leaves and season with salt and pepper. Leave to stand for at least 10 minutes.

Meanwhile, wash the leeks very carefully to remove all traces of dirt (this can be trapped between the layers, so slit the leeks down the sides and wash under running water).

Heat the oil and butter in a heavy frying pan, shake excess lemon juice from the chicken and cook quickly on each side to brown. Remove the chicken from the pan, and put the leeks into the juices from the chicken. Toss well, add the stock and bring to a simmer. Return the chicken to the pan so it sits on top of the leeks. Cover with a lid and allow to gently simmer for 15 minutes, until the chicken is cooked through but still juicy. Serve at once.

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