Chicken and Leeks

Don't let the leeks scare you.  The main thing with leeks is that they need to be cleaned really well cause they tend to grow in sandy soil and it get stuck in the layers.  Once they are cleaned up they have this lovely light onion taste and aroma.

2 Tbsp Olive Oil
2 Tbsp Butter
2 - 3 lbs Boneless Chicken Breast and Thighs
2 Tbsp Dried Summer Savory
2 Medium Size Leeks
2 Cloves Garlic - Crushed
1/2 c Dry Sherry
1 Tbsp Flour
2 c Chicken Stock
Kosher Salt
Fresh Ground Black Pepper

Fill a medium bowl with cold water.  Trim the leeks removing the root ends and green leaf portion.  All that you want is the white and light green part of the leeks.  Cut the leeks in half and slice thin half moons.  Add  the sliced leeks to the water and swish around.  Let all the sand and dirt bits settle to the bottom of the bowl.  Remove the leeks from the bowl and pat them dry on a towel.

Heat the 2 Tbsp olive oil in a cast iron skillet or your favorite large skillet.  Season the chicken pieces with salt, pepper and summer savory on both sides.  Add the chicken to the skillet and brown on both sides, 8 minutes per side.  Remove the chicken to a plate and cover with foil.  Set aside. (The chicken will not be fully cooked at this point, so please don't try to eat it.)

In the same skillet add the 2 Tbsp of butter.  Add the leek half moons to the skillet.  Stir to coat in the left over oil and butter.  Add a pinch of salt and a grind or two of pepper to the leeks and reduce the heat to let them caramelize.  Let the leeks cook, stirring occasionally, for about 12 minutes.  You will know that they are almost done when the leeks turn a golden color and start to have a milky texture.  Add the garlic and let it cook 2 - 3 minutes.  Remove the pan from the heat and add the dry sherry, then return to heat.  Let the sherry reduce by half and then add the flour to the skillet.  Stir to combine it and then add the chicken stock.

Once the chicken stock has been brought up to a simmer add the chicken pieces to the skillet and any of the juices.  Let the chicken and leeks simmer on low for 10 minutes. Give the sauce a taste and add salt and pepper if needed.  Turn off the heat and serve the chicken topped with leeks and sauce.

Serves 4 - 6 people

If you can't find Summer Savory, sometimes also just know as Savory, you can use Thyme.  It will be just as yummy.  My favorite thing to serve the Chicken and Leeks with is Risotto With Peas.