Juicy Chicken Breasts with Leeks: A Quick Culinary Delight
- Nigel Slater presents a flavorful chicken dish cooked in a herby, lemon-infused stock with leeks.
- The recipe emphasizes the importance of juicy frying techniques for delicious chicken.
- This dish highlights the rich layering of flavors that can be achieved with simple ingredients.
In a delightful culinary creation, a sauté pan is heated with three tablespoons of olive oil, setting the stage for two large, seasoned chicken breasts. The chicken is cooked for approximately ten minutes, turning golden as it is basted with the oil. Once the initial cooking is complete, the chicken is flipped, and three thickly sliced young leeks are added to the pan, covered, and allowed to soften for eight to ten minutes. As the leeks become tender yet retain their vibrant color, a splash of white vermouth or wine, along with 200ml of chicken stock, is introduced to the pan. The heat is increased to encourage bubbling, and the mixture is enhanced with the juice of half a lemon and two tablespoons of chopped tarragon. A final seasoning of salt and black pepper rounds out the dish, which continues to cook until the chicken is thoroughly done and the leeks are luscious. This recipe, designed to serve two, can be prepared in just 30 minutes. The chicken breasts, ideally weighing between 200-245g each, are best used with the skin on and the small bone intact for added flavor. For those seeking a richer taste, a couple of tablespoons of crème fraîche can be added towards the end. While mashed potatoes are a classic pairing, a light rice pilau is recommended to soak up the dish's zesty juices, making it a perfect meal for any occasion.