Best 7 Tomato Leek Chicken Recipes

NO-PEEK TOMATO CHICKEN

Steps:

• Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking dish with nonstick spray.
• Combine the rice, dried basil, garlic powder, 1/2 teaspoon salt (see Cook's Note) and a few grinds pepper in the baking dish. Add the diced tomatoes and tomato soup and stir to evenly disperse.
• Place the chicken breasts on top of the rice mixture side-by-side in a single layer. Sprinkle the chicken breasts with 1/2 teaspoon salt and a few grinds of pepper. Sprinkle the onion soup mixture over the top of the entire dish, concentrating a little more heavily on the chicken (the onions will brown more evenly there and flavor the chicken).
• Cover the baking dish tightly with aluminum foil and bake until the chicken and rice are cooked through, about 1 hour and 25 minutes. Let sit, still covered, for 15 minutes to allow the rice to absorb any remaining liquid. Uncover and serve.

LINGUINE WITH CHICKEN, LEEKS AND TOMATOES

Steps:

• Heat oil in heavy large skillet over medium-high heat. Season chicken with salt and pepper. Add to skillet and sauté until just cooked through, about 3 minutes per side. Cool slightly. Thinly slice chicken crosswise and set aside.
• Melt butter in same skillet over medium-low heat. Add leeks and garlic and sauté until leeks are very tender, about 10 minutes. Stir in tomatoes, vermouth and chicken. Cook until mixture is just heated through, about 2 minutes. Season generously with salt and pepper. Combine chicken mixture, linguine and 1/2 cup Parmesan in large bowl; toss well. Sprinkle with basil if desired. Serve, passing remaining Parmesan.

LEEK AND TOMATO GRATIN

Steps:

• Heat the oven to 350. Trim the leeks of the hard green parts and outer skin, and wash them well. If they're fat, quarter them the long way. Chop the tomatoes and put them in a gratin dish long enough to hold the leeks but narrow enough so that everything is snug. Add the oil and nestle the leeks in there; sprinkle with salt and pepper.
• Bake, checking and stirring occasionally, until the tomatoes become saucy and the leeks are very, very tender, about an hour. If you like, sprinkle with Parmesan and raise the heat until the cheese melts and browns a bit. Otherwise, sprinkle with chopped parsley and serve hot or warm.

TOMATO LEEK SOUP

Steps:

• In a saucepan, bring leeks and broth to a boil. Boil for 5 minutes. Add tomatoes. Reduce heat; simmer for 10 minutes. Stir in basil, lemon-pepper and salt.

TOMATO LEEK CHICKEN

Steps:

• Cook bacon in 10 inch skillet.
• Remove bacon from skillet and drain on paper towel.
• Reserve bacon fat in skillet.
• Cook chicken in reserved fat in skillet for 12-14 minutes over medium heat, until juices run clear.
• Turn once during cooking.
• Remove chicken from skillet; keep warm.
• Drain fat from skillet.
• Cook and stir leeks in margarine in skillet until crisp-tender; about 5-7 minutes.
• Stir in milk, tarragon and Tabasco sauce.
• Bring to a boil.
• Stir occasionally.
• Boil and stir until slightly thickened.
• Crumble bacon.
• Stir tomatoes, bacon, and chicken into skillet.
• Heat over medium heat until chicken is hot; about 2 minutes.
• Spoon sauce over chicken while heating.

SKILLET CHICKEN AND FARRO WITH CARAMELIZED LEEKS

Steps:

• Pat chicken dry with paper towels. Season all over with salt and pepper, and set aside while preparing the leeks.
• Trim roots from leeks, then cut away any wilted, yellowing or browned parts from the greens. Slice leeks in half lengthwise. Wash well under cold running water to remove any soil, then shake dry. Thinly slice the leeks (including the greens) into half-moons. You should have about 6 cups. Measure out about 2 tablespoons of sliced leek whites and set them aside for garnish.
• In a large skillet, heat 1 tablespoon oil over medium-high heat. When the oil thins and coats the bottom of the pan, add half the chicken and cook until browned on both sides, 4 to 6 minutes per side. Transfer the chicken to a plate and repeat with remaining chicken.
• Add remaining 1 tablespoon oil to the skillet and stir in the leeks and a pinch of salt. Sauté until tender and golden brown, 10 to 13 minutes. Add the garlic and cook until golden, 2 to 3 minutes. Stir in spices, thyme and tomato paste, and cook until tomato paste darkens and caramelizes, 2 to 3 minutes.
• Pour in chicken stock and bring to a simmer, scraping up the browned bits on the bottom of the pan. Stir in farro and 1 teaspoon salt. When the liquid comes to a simmer, reduce the heat to medium-low and nestle in the browned chicken, skin-side up; pour in any juices from the plate. Cover pan and let cook until the farro is tender and the chicken is cooked through, 25 to 30 minutes.
• Meanwhile, in a small bowl, toss together the reserved leek whites, chopped tomatoes and parsley. Season to taste with salt, pepper and an acid like lemon or lime juice or vinegar. The mixture should taste tangy and bright.
• Discard the thyme sprigs, and serve chicken and farro topped with some of the tomato mixture.

BLUE CHEESE, LEEK & CHICKEN PIE WITH TOMATO SALSA

Steps:

• Preheat oven to 200 degrees C.
• To make the pastry- mix the flour and butter.
• Add th egg, water and salt.
• Knead to a dough and rest in a cool place.
• To make the filling- saute the onion, leek and garlic lightly in olive oil and allow to cool.
• Combine the chicken mince, egg, herbs and cream, salt and pepper and bread in a food processor and blend.
• Add to the leek mixture.
• Cut cheese into small cubes and add to the mixture.
• Mix well.
• Roll out the pastry and line a 6 hole muffin tray.
• Fill with the mixture and re-roll the remaining pastry to fit on the top.
• Bake until golden brown, about 20 minutes.
• To make the salsa- dip tomatoes in boiling water for 2 seconds.
• Peel away skin and blend 2 tomatoes.
• Chop the remaining ones into cubes.
• Place in a saucepan, over a moderate heat with the blended tomatoes.
• Add vinegar and oil.
• Serve alongside the little pies.