Wednesday, September 9, 2009


This recipe is easy, elegant, and extra good!

Trim roots and tops from one bundle of leeks.
Split down the middle and slice in 1 inch pieces.
Soak in water to remove dirt and grit, drain well.Salt and pepper chicken breast (2.5 to 4 lbs depending on your family size).
Brown chicken breast in 1/4 cup of olive oil (and one T of tallow, if you have it).
Lay chicken aside after browning.

Pour leeks into olive oil (add more oil if needed) and saute for 2 to 3 minutes.
Add 1 cup white cooking wine or chicken broth.
Return chicken to pot, nestling the pieces down into the leeks.
Cover and cook 10 to 15 more minutes, until chicken is cooked through.

Serve over brown rice. Scooping leeks first, slice chicken, and pour sauce over the top.
Garnish with fresh thyme or parley.
**Served here with broccoli and carrot slaw on spinach leaves.

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