Cajun Seasoned Roast Chicken with Leeks
1 whole fryer, butterflied *
2 teaspoons cajun seasoning
1 tablespoon butter
1 tablespoon olive oil
3 leeks, white and light green parts only, halved, then sliced and well rinsed
3/4 cup dry white wine
3/4 cup chicken broth or stock
Season both sides of the butterflied chicken with the cajun seasoning. Heat a large ovenproof skillet over medium-high heat; melt the butter with the olive oil. Place chicken, skin side down in hot butter and oil and brown well, 4 to 5 minutes. Turn chicken over, and brown the other side; remove to a plate and set aside.
Put the leeks in the skillet and cook until just beginning to wilt, about 2 minutes. Pour in the wine and broth and boil, stirring occasionally, until most of the liquid is evaporated. Push the leeks to the center of the pan, then place the chicken, skin side up on top of the leeks. Cover the pan and bake in a 325 degree oven for 1 hour; uncover and cook another 30 minutes or until the chicken is fully cooked.
* You may ask the butcher to do this for you or you may do it yourself. It is quite easy to do. Here is a video I found online that shows the steps. I went one step further with my chicken and removed the rib bones but that is not necessary to prepare this recipe.
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