I adore leeks. Aside from leek and potato soup, here is one of my favorite recipes to use them. The recipe is from Jeff Smith's book Cooking with Wine and I have tweaked it a bit:
Chicken with mustard and wine sauce
1 fryer chicken cut up
2 tablespoons of oil
2 large cloves of garlic, peeled and sliced thin
2 tablespoons of chopped shallots (can sub red onion)
1/2 cup dry white wine
1/2 cup chicken stock
1 to 2 cup of sliced leeks (I really like leeks so always use two cups)
3 tablespoons of dijon mustard
1/4 cup of cream (can substitue 1/2 and 1/2 but much better with heavy cream)
Heat large frying pan that you have a cover for.
Add oil
Brown chicken pieces on all sides, remove from pan
Add garlic and shallots to pan and saute for a minute.
Return chicken to pan with 1/2 cup of wine and 1/2 cup chicken stock
Reduce heat to low and cover and simmer chicken for 20 to 30 minutes
Remove lid, increase heat to medium high add leeks. Mix in and cook for a minute until liquid comes back up to a boil
Cover and reduce heat to medium and cook about 5 minutes or until leeks are tender
Uncover, increase heat and bring to a boil to reduce and thicken broth in pan.
Stir in mustard and cream.
I like to serve over egg noodles. YUM!!
This dish also works well with diced boneless pork.
Last edited by feline fanatic; 05-19-2012 at 09:27 AM.