Skillet Chicken with Leeks and Carrots
We've adapted a fall favorite, roast chicken, for the warmer months by using bone-in breasts to cut the cooking time in half. Baked on a bed of leeks, carrots, and bread cubes that soak up the meat's flavorful juices, this one-pan meal is worthy of a special occasion.
To clean leeks, submerge sliced rounds in a bowl of water and agitate them with your hands to loosen any dirt. Keep them in the water, undisturbed, a minute or two longer to let the dirt sink to the bottom of the bowl, then lift them out with a slotted spoon to drain.