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Port Cajun Pan-Roasted Chicken with Potatoes, Carrots & Leeks


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Port Cajun Pan-Roasted Chicken with Potatoes, Carrots & Leeks
Amazingly delicious and simple one-pan wonder. Perfect chicken dinner for a weeknight meal.
Port Cajun Pan-Roasted Chicken with Potatoes, Carrots & Leeks
Amazingly delicious and simple one-pan wonder. Perfect chicken dinner for a weeknight meal.
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
Rate this recipe!
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Print Recipe
Ingredients
  • 1-2 tbsp Bourbon St. [email protected] Cajun Blend or create a blend of an equal mix of thyme, oregano, basil, paprika and a pinch of cayenne pepper
  • 1 tbsp Worcestershire sauce
  • 2 tbsp olive oil
  • 1 1/2 cups port wine
  • 6 chicken thighs or breasts
  • 1/2 Leek sliced
  • 4 cloves garlic sliced
  • 2 carrots sliced
  • 2 stalks celery sliced
  • 3 potatoes cut into wedges
  • 1 cup chicken broth
  • salt
Servings:
Ingredients
  • 1-2 tbsp Bourbon St. [email protected] Cajun Blend or create a blend of an equal mix of thyme, oregano, basil, paprika and a pinch of cayenne pepper
  • 1 tbsp Worcestershire sauce
  • 2 tbsp olive oil
  • 1 1/2 cups port wine
  • 6 chicken thighs or breasts
  • 1/2 Leek sliced
  • 4 cloves garlic sliced
  • 2 carrots sliced
  • 2 stalks celery sliced
  • 3 potatoes cut into wedges
  • 1 cup chicken broth
  • salt
Servings:
Instructions
  1. Mix Bourbon St. [email protected] Cajun Blend or substitute spices, Worcestershire sauce, olive oil, and port wine, into a large bowl or container. Marinate the chicken for at least two hours.
  2. Preheat oven to 350 degrees.
  3. In a large, deep oven-safe frying pan (big enough to hold chicken and vegetables or two large oven safe pans if you need), sauté the leek and garlic in olive oil over medium high heat for about 1 minute.
  4. Add the carrots, celery and potato wedges and season with a pinch of salt and pepper and generously with the Bourbon St. [email protected] Cajun Blend or substitute spices. Continue to sauté for about 2 minutes until potatoes begin to brown.
  5. Place the chicken (thighs skin side down) in the pan and let brown for about 2 minutes, and then flip and let brown for an additional 2 minutes.
  6. Add the marinade and chicken broth and let the liquid come to a simmer.
  7. Place in the oven for about 45 minutes until the chicken is cooked through.
  8. Taste and add salt as needed.
  9. If you are using breasts, remove them, cover and set aside, while you broil the vegetables for about 4-6 minutes. If you are using thighs, broil the chicken and vegetables for about 4-6 minutes to get them crispy.
  10. Serve it with the sauce under or on the side in a ramekin for dipping.
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