1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
1 tablespoon olive oil
1 teaspoon butter
1 onion, finely chopped
2 cloves garlic, minced
1/2 cup dry white wine
1 cup chicken broth
1/4 cup heavy cream
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon black pepper
Equipment:
Chicken and Leek Casserole
Image Source: bibbyskitchenat36.com
Large skillet
Cutting board
Knife
Total Time: 45 minutes
Preparation:
1. Sauté the Aromatics:
Heat the olive oil and butter in a large skillet over medium heat.
Add the onion and garlic, and cook until softened and fragrant.
2. Sear the Chicken:
Season the chicken pieces with salt and pepper.
Add the chicken to the skillet and cook until browned on all sides.
3. Deglaze and Simmer:
Pour the white wine into the skillet and scrape up any browned bits from the bottom.
Add the chicken broth, heavy cream, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer until the sauce thickens and the chicken is cooked through.
4. Incorporate the Leeks:
Add the sliced leeks to the sauce and cook until tender-crisp.
Serving Suggestions:
Classic Elegance: Serve the dish over a bed of creamy mashed potatoes or fluffy rice.
Rustic Charm: Pair with crusty bread to soak up the rich sauce.
Asian Fusion: Serve with a side of stir-fried vegetables and a drizzle of soy sauce.
A Culinary Journey:
This dish is a harmonious blend of European and Asian culinary traditions. The delicate sweetness of the leeks, the savory richness of the chicken, and the subtle complexity of the sauce create a symphony of flavors that is both comforting and sophisticated. It’s a testament to the power of culinary fusion, where diverse ingredients and techniques come together to create something truly unique.
