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.
Protein 24g, Carbohydrates 10g, Fat 17g, Fibre 1g, Sodium 412mg.
Originally published in the May 2013 issue. Photo by Jodi Pudge.