Sunday, August 20, 2006

Leek-y Chicken

There is one vegetable that I buy everything I go to the grocery store - LEEKS! I buy them for two reasons. They are a versatile veggie that can be added to any dish and I love going through the check out line and having to explain to the cashier what a leek is.

Leeks have a mild onion or scallion flavor so if you like those, you'll probably love leeks. This dish is a great starter dish for those of you who've never cooked with leeks before! So what are you waiting for? Go to the store today and buy some leeks!!

2 tablespoons extra-virgin olive oil
2 tablespoons butter
2 cloves garlic, minced
1 1/2 pounds chicken tenders, cut into bite-size pieces
Salt and freshly ground pepper
2 medium leeks
1 cup dry white wine (I used the Target boxed white wine)
1/4 cup heavy whipping cream
1-2 tablespoons corn starch

Heat a large nonstick skillet over medium-high heat. Add the EVOO, butter, and garlic. Saute garlic for about 3 minutes. Add the chicken in a single layer, season with salt and pepper, and cook, turning occasionally, until browned all over.

While the chicken works, trim the tough tops (the green part) and root ends from the leeks. Cut the remaining white and tender green parts in half lengthwise, then cut the leeks into 1-inch half-moons. Place the leeks in a colander and run cold water over them. Separate the layers to release the dirt and grit. Rinse the leeks well, then drain.

Stir the leeks into the chicken and wilt for 2 to 3 minutes. Add the wine and cream, cook down by half, 3 to 4 minutes. Add corn starch and let simmer for about 5 minutes. The leeks should be tender, with some bright green color, and the chicken should be cooked through.

I served this dish over a bed of creamy red pepper rissoto.

Adam's Comments : "Tangy but not flagrant. Creamy but not too rich. Just very flavorful without being obnoxious. You could eat a lot of this every day and it will still be good"

Monika's Comments : "Leeks still remaing at the top of my favorite veggie list. I freaking LOVE them. I can't believe people go their whole life without using these to cook. This dish has a big flavor with very little ingredients."


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