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Course : Entree
Type of Prep : Roast
Occasion : Christmas
 
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Roast Chicken with Leeks

From Diana Rattray,
Your Guide to Southern Food.
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More roast chicken recipes below.

INGREDIENTS:

  • 2 tablespoons lemon juice
  • 1 roasting chicken, about 5 pounds
  • 2 cups water
  • 3 to 4 leeks, white part only, cut into 1/2-inch pieces
  • 2 medium onions, halved and sliced
  • 4 medium carrots, sliced
  • 4 ribs celery, sliced
  • 1/4 cup butter
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 bay leaf
  • 1/4 teaspoon crumbled dried thyme
  • 3 cups dry white wine
  • salt and pepper to taste
  • 1 green onion, thinly sliced

PREPARATION:

Sprinkle lemon juice over chicken; place chicken in a covered casserole or ovenproof Dutch oven with 2 cups water. Put over low heat to bring to boiling point.

Meanwhile, heat butter in a large skillet; add leeks, onions, carrots, and celery and sauté until leeks begin to turn yellow. Add vegetable mixture to chicken with salt, pepper, bay leaf, thyme, and 1 1/2 cups of the wine. Cover and bake at 350° for 2 hours. Remove chicken; carve and arrange in a serving bowl. To broth, add remaining 1 1/2 cup of wine and reheat. Season broth to taste and pour over chicken. Garnish with sliced onions.
Stewed chicken with leeks recipe serves 4 to 6.

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