Leeks are definitely one of my new favorite vegetables. This recipe is delicious!
Source: Rachael Ray Mag
- 3 small pieces chicken breast (1 1/4 lbs.)
- Salt and pepper
- 1 carrot, peeled and coarsely chopped
- 1 rib celery, coarsely chopped
- 1 small onion, peeled and halved, root kept inact
- 1 lemon, sliced
- 1 bay leaf
- a few sprigs thyme and parsley
- 2 tablespoons butter (I skipped this)
- 1 tablespoon EVOO
- 3 medium leeks--trimmed, halved lengthwise, sliced crosswise 1/2 inch thick and thoroughly rinsed
- 1 tablespoon flour
- 1/2 cup dry white wine
- 1/2 cup heavy cream
- 2 - 3 tablespoons chopped fresh tarragon
- 1 tablespoon dijon mustard
- 4 slices good-quality white bread--toasted, lighly buttered and halved into triangles (I used whole wheat bread)
- Place the chicken in a deep skillet and season with salt. Add the carrot, celery, onion, lemon, bay leaf, thyme, parsley and just enough water to cover the chicken. Bring to a boil, then lower the heat to a low boil and poach the chicken for 15 minutes. Remove the chicken and shred or slice. Strain the stock.
- Meanwhile, in another deep skillet, heat the butter an EVOO over medium heat. Add the leeks and cook until softened, 6 to 7 minutes. Season with salt and pepper, sprinkle with the flour and stir for a minutes. Add the wine and ladle in 1 cup of the chicken poaching stock. Stir in the cream for about 5 minutes to thicken. Stir in the tarragon and mustard. Add the chicken.
- Align the toast triangles on plates point to point, with the cut sides facing out. Top with the cream of chicken and leeks.