A Sarcastic Appetite


Creamed Chicken with Leeks, Carrots & Peas
June 22, 2010, 9:11 pm
Filed under: Uncategorized

I feel like this would be a big hit with the picky eaters crowd. Unfortunately, we don’t really qualify, so the end result was just sort of….bland. It’s nice, and warm, and comforting – but maybe more suited to small children with limited palates. To be fair, that’s what the recipe was billed as: Sara said she likes to cook it for guests who bring children, so I should have known. Apparently I will never learn. Serve it with rice to soak up the sauce, but mess around with it, please: add a little mustard, or garlic, or red pepper flakes. Something.

Creamed Chicken with Leeks, Carrots & Peas

Serves 4ish. Adapted from Sara Foster’s Fresh Every Day.

1 large leek, sliced in half lengthwise and sliced into small half moons

3 boneless, skinless chicken breast halves

1/4 c. all-purpose flour

1 tsp. salt (plus more to taste)

1/2 tsp. freshly ground black pepper (plus more to taste)

1 tbsp. olive oil

2 tbsp. butter, divided

several carrots

scant cup of heavy cream or half-and-half

1/2 c. wine

1 c. frozen petite peas

parsley or chives for garnish

Rinse the leeks well (always cut them first, then rinse in a colander – they are easier to clean that way). Slice the chicken breasts on the diagonal into roughly 3/4″ strips. Toss in a small bowl with the flour, salt and pepper. In a large saute pan, heat the olive oil and 1 tbsp. of butter over medium heat. Once the pan is hot enough, saute the chicken breasts for several minutes on both sides (it’s not necessary to cook them all the way through). Remove them to a plate and cover with foil.

Add the other tbsp. of butter to the pan and saute the leeks and carrots, about 5 minutes. Season with salt and pepper. Add the cream and wine and bring to a low boil. Reduce the heat and simmer until the carrots are softened, about 10 minutes or longer. In the last 5 minutes of cooking, add the chicken pieces back to the pan, along with the peas, a bit more salt and pepper, and stir occasionally until cooked through. Spoon over rice or serve with biscuits.

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2 Comments so far
Leave a comment

Take away the veggies and you have my man’s perfect meal. God help me.

Comment by Jacque

Whom do you think I was thinking of when I made it!?! They are something else, really.

Comment by Emily




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