Chicken Breasts with Leeks

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.