|Colorful and delicious; my Greek Yogurt-Crusted Chicken|
with a Crispy Leek and Banana Pepper Sauce
I've had a super busy couple of weeks. Still working on a video to bring to you, and entering several cooking contests. Between work and a busy schedule, there just aren't enough hours in a day.
I am sure you often feel that way, too.
Today's post is going to be very quick and to the point, which is perfect when you're presenting a simple and quick weeknight meal like this.
Note that the Greek yogurt makes the chicken skin super crispy! I don't eat the skin on the chicken very often, but on this dish, I just have to indulge.
I wrote this recipe for two, but you can double or triple as needed. Oh, and if you see a little red in the dish, I grow my own peppers. Banana peppers turn red when fully ripe. I added that for color; but that is optional.
Oh, again - I used dry vermouth in this recipe. You can make it family-friendly by using low sodium chicken broth.
2 chicken leg quarters, skin on
1 tsp. lemon pepper seasoning, more to taste
1 tbs. lemon juice
1 tbs. plain Greek yogurt
1/2 tbs. Extra Virgin olive oil
4 or five banana peppers, sliced and seeded
1 cup sliced leeks, white and light green part, fully washed and rings separated
1 tbs. butter
1 tbs. capers, drained and rinsed
1/4 cup dry vermouth or low sodium chicken broth
Chopped fresh mint
1 1/2 cups cooked rice, white or brown
Preheat oven to 425 degrees F.
Clean chicken, pat dry, and place into a baking dish or pan. Sprinkle top of chicken with lemon pepper seasoning.
Mix together the lemon juice and yogurt. Brush the mixture over the top of the chicken. Bake for 30 minutes. Turn oven off and leave chicken in the oven for about another ten minutes until the juices run clear. Chicken should be well done, with an internal temperature of 170 degrees (falling off the bone). Adjust cooking time accordingly for your oven.
While the chicken is baking, add the oil, the peppers and the leeks to a sauté pan. Cook to soften, about three minutes.
Add the butter to the pan. Once the butter melts, continue to cook until the leeks are crispy and the peppers begin to brown (about four minutes over medium heat).
Add in the capers and the vermouth. Bring to boil and reduce to simmer until the sauce thickens to your liking; about three or four minutes.
Top chicken with the leek and pepper sauce. Serve with rice.
BTW - I'm taking requests for fall dishes you'd like me to make and present to you on this blog. Feel free to drop me a comment on Google + if you have a recipe you'd like to see me prepare.