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Sabroso - Winter2008
CUISINE CONTINENTAL
By Jane Steele
Photography by Marty Snortum Studio
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This recipe calls for using the leg and thigh portion with the skin still on. I prefer to cut the fat a bitThis recipe calls for using the leg and thigh portion with the skin still on. I prefer to cut the fat a bit by removing the skin and then browning the meat. If you prefer to cut it even more, use the breast meat on the bone. This dish screams Sunday night dinner and the leftovers get even better the next day. Push a table up to a roaring fireplace and serve with a simple Bibb Lettuce Salad with fine herb vinaigrette, a crunchy baguette and a glass of French chardonnay. Life can’t get any better.
Poullet with Leeks and Cream
Serves 4
• 4 leg/thigh portions of chicken
• 2 tbsp extra-virgin olive oil
• 3 medium leeks, white and light green parts only, sliced into 1⁄4-inch half moons
• 2 carrots, peeled and sliced diagonally into 1⁄2-inch thick slices
• 1 clove garlic, minced
• 2 cups dry white wine
• 1 cup chicken stock
• 1 cup heavy cream
• 2 tbsp fresh tarragon (or 1 heaping tbsp dried)
• Salt and pepper
1. Heat a medium enameled casserole dish (Le Creuset or similar) over medium-high heat. Add olive oil to pan. Season chicken with salt and pepper. When pan is hot, but not smoking, add chicken and brown on all sides, about 10 minutes total. Remove from pan and place on a plate.
2. Add leeks, garlic and carrots to pan and stir occasionally until leeks are wilted. Return chicken to pot along with juices. Add wine and stock and bring to a boil. Reduce heat to simmer, cover and cook for 25 to 30 minutes until chicken is cooked through.
3. Remove chicken from pot and reserve on plate. Bring sauce up to a boil and reduce by half, about 10 to 15 minutes, depending on how much liquid there is. Add cream and tarragon and return chicken to pot. Let simmer for another 5 minutes. Season if needed and serve straight out of the pot. |
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