Lacquered Chicken with Roasted Leeks, Fennel, and Shiitake Salad
Recipe from
Ladies' Home Journal
The succulent chicken with hoisin and garlic glaze is roasted on top of the hearty vegetables so that everything cooks in the same pan. This saves on cleanup time after dinner.
Servings:
4 servings
Prep Time:
35 mins
Total Time:
1 hr 15 mins
Ingredients
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3 tablespoonshoisin saucesee savings
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2 tablespoonssherry wine vinegarsee savings
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2 tablespoonshoneysee savings
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1/2 tablespoonfinely grated peeled fresh gingersee savings
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1 teaspoonDijon mustardsee savings
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1-3/4 poundsleeks, ends trimmed, dark-green leaves discardedsee savings
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1-1/2 poundsfennel with frondssee savings
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Olive oil cooking spray, for pansee savings
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1 poundshiitake mushrooms, stems discarded and tops quarteredsee savings
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3/4 teaspoonallspicesee savings
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3garlic cloves, finely choppedsee savings
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1-1/2 poundsboneless skinless chicken breasts, fat trimmedsee savings
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4 cups (7-1/2 oz.)coarsely chopped escarolesee savings
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Directions
1.
Whisk together 1 tablespoon hoisin, the vinegar, honey, ginger, and mustard in a small bowl; salt and pepper to taste, for vinaigrette.
2.
Preheat oven to 425 degree F and arrange rack in lower third. Halve leeks lengthwise, then cut crosswise into 1/3-inch-thick slices. Wash thoroughly and drain well. Chop 1/4 cup fennel fronds; reserve. Halve fennel bulbs lengthwise, core and halve again lengthwise, then cut crosswise into 1/4-inch-thick slices.
3.
Lightly coat a large nonstick shallow baking pan with cooking spray. Toss together leeks, fennel, mushrooms, and allspice in prepared pan. Roast, stirring occasionally, until golden, about 18 minutes. Stir in half of garlic and roast 2 more minutes.
4.
Meanwhile, rinse chicken and pat dry. Arrange, in a single layer, over vegetables. Stir together remaining 2 tablespoons hoisin and garlic in a small bowl; spoon evenly over chicken. Roast until chicken is cooked through, about 17 minutes.
5.
Transfer chicken to a cutting board and let stand 5 minutes before cutting crosswise into thin slices.
6.
Meanwhile, transfer vegetables to a bowl; toss with escarole, fronds, and three-quarters of vinaigrette. Divide between serving bowls and top with chicken. Serve remaining vinaigrette on the side. Makes 4 servings.
Nutrition information
Per serving: Calories 385, Total Fat 3.5 g, Saturated Fat .5 g, Cholesterol 99 mg, Sodium 471 mg, Carbohydrate 45 g, Fiber 7 g, Protein 45 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Percent Daily Values are based on a 2,000 calorie diet.
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