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Chicken on a Bed of Sautéed Leeks and Sweet Potatoes

For this all-in-one main course, the chicken bakes on top of the vegetables. If you would prefer a green vegetable on the side, use French green or runner beans.

Ingredients

2 tbsp (30 mL) olive oil, divided
2 tbsp (30 mL) Dijon mustard
2 tsp (10 mL) paprika
2 tsp (10 mL) chopped thyme
2 tsp (10 mL) grated lemon zest
4 boneless, skinless chicken breasts
Salt and freshly ground pepper
2 sweet potatoes, cut into 1-inch (2.5 cm) cubes
2 leeks, white and light green parts only, sliced
1 cup (250 mL) chicken stock
2 tbsp (30 mL) balsamic vinegar

Directions

  1. Preheat oven to 400°F (200°C).
  2. Combine 1 tbsp (15 mL) olive oil, mustard, paprika, thyme and lemon zest. Reserve 1 tbsp (15 mL) of mustard mixture, and brush the remainder over chicken. Season with salt and pepper.
  3. Heat remaining 1 tbsp (15 mL) oil in a large ovenproof skillet over medium heat. Add chicken and cook for about 2 minutes per side or until browned. Remove chicken from skillet and toss in sweet potatoes. Sauté for 1 minute. Add leeks and sauté for 2 minutes. Add stock, reserved mustard mixture and balsamic vinegar, and bring to a boil. Reduce heat and place chicken over vegetables. Cover skillet.
  4. Bake for 15 to 20 minutes or until chicken juices run clear. Slice chicken and serve over vegetables. Drizzle over pan liquid.

Serves 4

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