Photo: Jodi Pudge
Give leeks a try, they're sweet when cooked and become the star of this yummy chicken dish.
3 tbsp unsalted butter, divided
2 tbsp chopped garlic
2 leeks, white and green parts only, halved and cleaned and cut into 1-in. pieces (about 2 cups)
1 lb boneless skinless chicken thighs, halved
1/2 tsp salt
1/4 tsp black pepper
3 tbsp all-purpose flour
1/3 cup white wine, or dry vermouth
1 cup homemade or sodium-free chicken stock
1 tbsp chopped thyme
2 tbsp 35% cream
Melt 2 tbsp butter in a large frying pan on medium-low heat.
Add garlic and leeks and cook, stirring occasionally, for 8 min or until soft. Scrape onto a plate and set aside.
Season chicken with salt and pepper and dredge in flour (shake off any excess).
Add remaining 1 tbsp butter to frying pan and heat over medium-high. Add chicken and sauté until golden, about 2 min a side.
Add white wine, bring to a boil and simmer for 1 to 2 min or until wine is reduced by half. Add chicken stock and thyme and simmer for 5 min or until chicken is almost cooked through. Add cream and reserved leeks and simmer 2 min longer or until flavours are combined. Serve with Crispy Asparagus Fries.
Calories 299, Protein 24g, Carbohydrates 10g, Fat 17g, Fibre 1g, Sodium 412mg.
Originally published in the May 2013 issue. Photo by Jodi Pudge.
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