Chicken and Leek Sauté

4

PREP TIME

15 min

TOTAL TIME

35 min

Makes

4 servings

Chicken and Leek Sauté

Photo: Jodi Pudge

Give leeks a try, they're sweet when cooked and become the star of this yummy chicken dish.

Ingredients

  • 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

Instructions

  • 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.

Nutrition (per serving)

  • Calories
  • 299,
  • Protein
  • 24 g,
  • Carbohydrates
  • 10 g,
  • Fat
  • 17 g,
  • Fibre
  • 1 g,
  • Sodium
  • 412 mg.

Originally published in the May 2013 issue. Photo by Jodi Pudge. 

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