Leek

Chicken with Leeks

1 chicken, cut into pieces
2 teaspoons peanut or vegetable oil
2 large shallots, minced (or sweet onions)
2 large cloves garlic, sliced
3 cups leeks, trimmed, washed, cut into 1-inch lengths
1 cup white wine
3 tablespoons Dijon mustard
1 cup heavy cream

Lightly season chicken pieces with salt and pepper. In a large, deep skillet over medium-high heat, brown chicken well in oil, a few pieces at a time, and set aside. Drain all but 2 tablespoons of oil from the pan, add the garlic and shallots, and sauté briefly, until shallots soften.

Lower heat and add the wine, stirring to dissolve the browned bits from the bottom of the pan. Return the chicken to the pan, cover and simmer over low heat for about 30 minutes, until the chicken is tender. Increase heat to
medium, stir in the leeks, cover and cook 3 to 5 minutes, until the leeks are tender. Stir in the mustard and cream, and cook over low heat just until the sauce is heated through. Serve over noodles or rice.

Serves 4 to 6.

From Live Earth Farm, courtesy Heather Murdock.

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