Wednesday, August 11, 2010
Chicken with Leeks
This entry however is among my new favorites. Made for me by a French Chef in Santo Domingo this very simple dish elevates both the chicken and the leek. It takes slightly more than an hour to prepare and most of that time it is just sitting in the oven so you can make a salad and have a glass of wine.
1 small to medium chicken 3 to 4 pounds
8 leeks, sliced and cleaned
1 medium carrot chopped
4 celery ribs finely chopped
1 clove garlic finely chopped
1 bottle of wine
Salt and pepper to taste
Olive oil and butter
Brown a cut up, lightly salted bird in olive over medium heat in a dutch oven or other oven proof pan. Remove and dump in one stick of butter (1/4 lb; do NOT use margarine) and turn the heat down add the leeks and slowly soften them. Add your garlic and continue to stir until fragrant, throw in the carrot, celery and chicken. Cover with one bottle of white wine (unoaked) and place in the oven at 350 for an hour.
Remove from oven and with a slotted spoon remove chicken from leek mixture. Place on a platter in the oven to keep warm.
Reduce the sauce by two thirds. Taste for salt and adjust. Give several grinds of black pepper. Spoon sauce over chicken and make your guests very happy. Serve with buttered noodles or even rice if you like.