We adapted this dish from a recipe in La Cuisine Spontanée by Swiss chef Frédy Girardet. Braising the chicken breasts over the leeks keeps them satisfyingly moist and tender. Crusty bread is a good accompaniment.
Active time: 25 min Start to finish: 35 min
Makes 4 servings.
- 2lb medium leeks (white and pale green parts only)
- 4boneless skinless chicken breast halves (1 1/2 lb total)
- 1/2tablespoon vegetable oil
- 2 1/2tablespoons unsalted butter
- 1/3cup dry white wine
- 1/3cup chicken broth
- 1/3cup heavy cream
DIRECTIONS Halve leeks lengthwise, then cut crosswise into 1-inch pieces.
Pat chicken dry and season with salt and pepper. Heat oil and 1/2 tablespoon butter in a 10-inch nonstick skillet over moderately high heat until foam subsides, then brown chicken onboth sides, about 4 minutes total. Transfer to a plate.
Add wine to skillet and deglazeby boiling over high heat, stirringand scraping up brown bits, until reduced to about 2 tablespoons, 1 to2 minutes. Add leeks and remaining2 tablespoons butter and salt and pepper to taste, then simmer over moderately low heat, covered, stirring occasionally, until leeks are wilted, about 10 minutes. Stir in broth. Top leeks with chicken breasts and juices from plate, then gently simmer over low heat, covered, until leeks are tender and chicken is just cooked through, about 8 minutes .
Transfer chicken breasts to a plate. Add cream to skillet and boil over high heat, stirring occasionally, until thickened slightly, 1 to 2 minutes.Add salt and pepper to taste.
Serve chicken on top of leeks.