Chicken Breasts with Leeks

Family Recipes

This is from the Food section of the Houston Chronicle, 28 June 2000. I made it last week, using my cast-iron Lodge Logic Dutch oven, and it was absolutely delicious.

4 large, bone-in chicken breasts
1/3 cup flour, seasoned with salt and pepper

3 tablespoons butter
4 thinly sliced leeks
12 baby carrots
1 garlic clove, minced
2/3 cup Madeira wine (can substitute dry sherry)
1 cup reduced-sodium chicken broth
1/4 cup heavy cream
chopped parsley for garnish

Dredge the chicken breasts in the seasoned flour (or put everything in a large ziploc bag and shake well). Melt the butter over medium-high heat in a large, ovenproof Dutch oven or casserole; add chicken and brown on both sides.

Remove chicken from pot and add leeks; saute until softened. Add the baby carrots, garlic, and Madeira/sherry. Bring to a simmer, scraping up any brown bits sticking to bottom of pan. Return chicken breasts to the pot and add the chicken broth. Place a sheet of aluminum foil over the chicken and cover with lid. Bake in 375-degree oven for 35 minutes.

Remove chicken and vegetables from pot with a slotted spoon. Bring sauce to a boil and reduce on high heat to about 1/4 cup. Stir in the heavy cream and season to taste with salt and pepper. Spoon vegetables and sauce over chicken. Garnish with chopped parsley and serve over rice or orzo.

Posted by elizabeth at August 24, 2005 10:07 PM | Printable Version
Recipe Notes