Tuesday, March 31, 2009
Baked Chicken with Leeks
This is a great recipe that I found at Katherine's blog Smoky Mountain Cafe. I saw this several weeks back and knew I just had to make it. I keep telling myself that I am going to start cooking and baking more from my cookbooks (which I have plenty of) but it seems that when I go hopping from blog to blog, I just keep finding more fantastic recipes and want to cook them right away!! In fact, right now I have a bread baking in the oven that I also saw recently on another blog. So much for giving the cookbooks a shot!! I made this pretty much the way Katherine had it written. I don't like to play around with recipes the first time I make them. I'll do that if I feel it needs tweaking after I've cooked it once. This is really, really good. The sauce on this chicken is out of this world and I plan on making it again and again.
Katherine also sent me an award! Thank you so much Katherine. I am going to share this with all the bloggers that visit my site. I love hearing from everyone that visits here. I am so happy that I started this blog. It is more fun than I ever thought it would be.
6 bone in, skin on chicken drumsticks
5 bone in, skin on chicken thighs
1 tbsp canola oil
1 tbsp butter
1 tbsp liquid from skillet
1 cup heavy cream (I used half&half, that is what I had on hand)
1/2 cup chicken stock
3/4 cup marsala wine
2 minced cloves of garlic
1 package Knorr's Leek Soup Mix
salt and pepper to taste
Preheat oven to 350 F. Salt and pepper chicken pieces and brown in a large skillet over medium-high heat in one tablespoon butter and one tablespoon canola oil. As pieces brown, move them to a buttered 9x13 casserole dish, skin side up.
Once all of chicken has browned and is placed in casserole dish, remove all but one tablespoon of liquid from skillet and return skillet to medium high heat. Pour one cup of heavy cream, 1/2 cup chicken stock to skillet along with one package Knorr Leek Soup Mix. Mix with a whisk until smooth and slowly add 3/4 cup marsala wine and blend. Add two cloves of minced garlic, salt and pepper to taste. Bring to a low boil and remove from heat. Pour cream mixture over chicken, cover with aluminum foil and bake in a preheated oven for one hour.