That Real Simple cookbook I checked ut of the library has been put to good use in our kitchen this past week. Believe it or not, but we ended up with three different meals from one recipe!
It started with........Roasted Chicken with Leeks and Apples
Hands on time: 10 minutes Total Time: 55 minutes
What you'll need..........
4 small (or 2 extra large) Empire or Braeburn apples, quartered
2 leeks (white and green parts) halved crosswise and sliced up
A few sprigs of fresh rosemary
2 tablespoons olive oil
Salt and pepper
8 small chicken thighs and legs (4 of each)
A tip – Roasting chicken with fruit adds a rich caramelized sweetness to the bird. If you don’t want to use apples, try Bartlett or Bosc pears.
Heat oven to 400 F. In a large roasting pan, toss the apples, leeks, rosemary, olive oil and salt and pepper.
Season the chicken with salt and pepper. Place the chicken pieces, skin side up, amonst the vegetables.
Roast until chicken is done and apples and leeks are tender. This should take about 45 minutes.
NOTE – I used Braeburn apples. I also increased the amount of chicken pieces to 6 legs and 6 thighs. Because we can always use leftovers for another meal or for soup, chicken salad, chicken pot pie….
We had this two evenings for dinner – afterwards, I shredded all the leftovers pieces of chicken and made two more meals.
A chicken pot pie (which provided another two meals for the three of us)
and the rest went into chicken, vegetable and rice soup.
The book is appropriately named – Real Simple – Best Recipes
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