AUGUST 11, 2020
Week 10 in The Long Hot Summer! I hope everyone is drinking enough water.
This week we’re getting one of my favorites: leeks! A very mild member of the onion family, the leek lends its mellow flavor to soups and stews and serves as a great side dish when braised.
Today’s recipe uses leeks in a pie along with chicken. So delish!
NOTE: Leeks can be quite sandy. You may want to run a slit down the leek the long way and soak it in lukewarm water. Or, slice the leek thinly and let the slices soak in lukewarm water.
CHICKEN AND LEEK PIE
olive oil spray
2 leeks, thinly sliced
2 garlic cloves, crushed
2 boneless and skinless chicken breasts, cubed
1 TBS flour
1/2 cup reduced-fat crème fraîche
3/4 cup chicken stock
1/4 cup ciabatta bread, torn into pieces
1 small bunch flat-leaf parsley, chopped
cooked green beans (for serving)
Preheat the oven to 350 degrees.
Spray some of the olive oil in a skillet and add the sliced leeks. Cook until the leeks soften, about 5 minutes. Add the garlic and cook for 1 minute, then add the chicken.
Cook for another 5 minutes, then stir in the flour. Stir in the crème fraîche and the stock, season and bring to a simmer. Cook for a few minutes until the sauce thickens.
Buzz the ciabatta in a blender to produce large breadcrumbs.
Stir the parsley into the chicken mixture and spoon into 4 individual pie dishes (or use one big one). Sprinkle with the breadcrumbs.
Bake for 20-25 minutes until the tops are golden and crisp. Serve with the green beans.
I hope you enjoy this simple leek dish.
Have a delicious week!