A Simple Yet Delicious Chicken and Leek Recipe

This recipe provides a straightforward yet flavorful way to prepare chicken with leeks, perfect for a weeknight dinner or a casual weekend meal. It's easily adaptable to your taste and what you have on hand, making it a versatile addition to your culinary repertoire.

Ingredients You'll Need:

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces. You can substitute thighs for a richer flavor.
• 2 large leeks, white and light green parts only, thinly sliced and thoroughly washed. (Crucial to remove all grit!)
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1/2 cup dry white wine (optional, but adds depth of flavor. Chicken broth can be substituted)
• 1/4 cup heavy cream (optional, for extra richness)
• 2 tablespoons fresh thyme leaves or 1 teaspoon dried thyme
• Salt and freshly ground black pepper to taste
• Fresh parsley, chopped (for garnish)

Step-by-Step Instructions:

1. Prep the Leeks: This is the most crucial step. Leeks are notorious for trapping dirt. Slice them thinly, then separate the layers and rinse them thoroughly under cold running water. Repeat this process several times to ensure all the grit is removed.

2. Sauté the Leeks and Garlic: Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the leeks and cook, stirring occasionally, until softened and slightly translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

3. Cook the Chicken: Add the chicken pieces to the skillet and cook, stirring occasionally, until browned on all sides and cooked through, about 8-10 minutes.

4. Simmer the Sauce: Pour in the chicken broth and white wine (if using). Bring to a simmer, then reduce heat to low, cover, and cook for 10-15 minutes, or until the chicken is cooked through and the sauce has slightly thickened.

5. Add Cream and Thyme: Stir in the heavy cream (if using) and thyme. Season with salt and pepper to taste. Simmer for another 2-3 minutes to allow the flavors to meld.

6. Serve and Garnish: Serve the chicken and leeks immediately, garnished with fresh parsley.

Serving Suggestions:

• Serve over rice, pasta, or mashed potatoes.
• Pair with a simple green salad for a complete meal.
• Add a squeeze of lemon juice for extra brightness.
• Consider adding other vegetables like mushrooms or carrots for a heartier dish.

Tips for Success:

• Don't overcrowd the pan: Cook the chicken in batches if necessary to ensure it browns properly.
• Adjust cooking time: The cooking time may vary depending on the thickness of the chicken pieces. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).
• Taste and adjust seasoning: Seasoning is key! Taste the dish before serving and adjust the salt, pepper, and herbs to your liking.

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