for 2                                                     

This is easy as pie to do. Everything done in one pan - with a simple white wine reduction sauce to finish it off. I like to use “airline” chicken breasts or what the French call “Supreme”  It’s a boneless breast with the small joint attached and the skin left on. A good butcher will do this for you. For locals, Clancy’s in Linden Hills  gets theirs from Wild Acre Farms in Pequot Lakes. They are free range, organic, and taste like chicken is supposed to taste - free of ammonia, chemicals, antibiotics and water. I often tuck a little “stuffing” under the skin- such as goat cheese, sun dried tomatoes, olive tapenade, or a favorite a little bread pudding with spring onions- simply some left over french bread mashed up with some stock and butter , some seasonings and some tender spring onions.

2 airline chicken breasts

1 leek

1/2 cup good chicken stock

1/4 cup dry white wine

2 T unsalted butter  - halved

1 T olive oil

2 sprigs fresh thyme

1 clove garlic- minced

kosher salt and fresh ground black pepper

Trim the leeks- leaving the white and light green parts. Cut in half - and then cut again in half down the middle. Under cold running water, separate the leaves a bit to get out  sand, and dirt, pat dry and reassemble the halves.

Season the chicken with salt and pepper. Heat the oil and 1 T of the butter in a saute pan large enough to accommodate the chicken and leeks- without crowding. On medium high heat sear the chicken until the skin is golden brown on both sides - about 3 minutes. Reduce heat and continue cooking. Halfway through add the leeks and thyme turning from time to time. When the chicken is done- juices run clear and internal temp is 160- remove from the pan onto a warm plate- same with the leeks. Discard the thyme stems.

Turn the heat up  a bit and saute the garlic for a minute or so. Add the stock, and wine and reduce by half. Stirring all the time with a flat whisk. If there are any juices on the chicken platter pour them into the sauce as well. At the very end stir in the other tablespoon of butter- it adds a little sweetness and helps to round out the flavors. Return the leeks to the pan to coat with the sauce and warm them up a bit.

To plate the food- make a bed of the braised leeks on a plate place the chicken on top and spoon the sauce over and around the chicken.                                                                                                                                                                             back to home