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Chicken :: Braised Lemon & Thyme Chicken with Leeks

4 chicken breasts
Juice and zest of 1 lemon
2 Tbsp fresh lemon thyme
Salt and pepper
3 medium leeks
2 Tbsp olive oil
2 tsp butter
½ cup chicken stock

Put chicken breasts in a shallow dish and pour over the lemon juice and zest. Scatter the lightly chopped thyme leaves and season with salt and pepper. Leave to stand for at least 10 minutes.

Wash leeks thoroughly. Heat oil and butter. Shake excess lemon jiuce from chicken and cook quickly on each side to brown. Remove chicken from pan and put leeks into juices. Toss well, add the stock and bring to simmer.

Return chicken to pan so it sits on top of leeks. Cover and simmer for 15 minutes until the chicken is cooked through.

Other Chicken recipes: Chicken in Asian Pesto, Chicken Pilaf with Dill & Peas, Butter Chicken, Chicken Bacon Wraps, Marinated Chicken Curry, Chicken and Feta Fritters, Chicken Gumbo, Thai Chicken Salad, Braised Lemon & Thyme Chicken with Leeks, Chicken Risotto