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Chicken and Leek Stew

By: Sunset magazine  
"A savory herbed soup is served topped with chicken breasts and a slice of lemon. This sturdy stew also calls for knives and forks."

Rating: This weblink has been rated 5 times with an average star rating of 4.2 Read Reviews (4)

Rate/Review | 76 people have saved this

Ready In:
30 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 6 leeks (each about 1 1/2 in. wide)
  • 4 (6 ounce) boned, skinned chicken breast halves
  • 1/2 pound red thin-skinned potatoes
  • 1 teaspoon butter or margarine
  • 2 cups fat-skimmed chicken broth
  • 1 cup dry vermouth or white wine
  • 1 tablespoon chopped fresh basil
  • 1 teaspoon grated lemon peel
  • 1 1/2 cups frozen petite peas
  • 2 tablespoons cornstarch
  • Salt and pepper
  • Thin lemon slices
  • Basil sprigs, rinsed (optional)

Directions

  1. Trim off and discard root ends and tough green tops of leeks. Cut leeks in half lengthwise and rinse well, then cut crosswise into 1/2-inch-thick slices. Rinse chicken and pat dry. Scrub potatoes and cut into 1/2-inch cubes.
  2. In a 5- to 6-quart nonstick pan over medium-high heat, melt butter. Add chicken and turn as needed to brown lightly on all sides, 4 to 5 minutes total; transfer to a small bowl.
  3. Add leeks to pan; stir until limp, 3 to 4 minutes. Add broth, vermouth, chopped basil, lemon peel, and potatoes; cover and bring to a boil over high heat. Reduce heat and simmer 10 minutes. Lay chicken on vegetables in pan; cover and simmer until potatoes are tender when pierced and chicken is white in center of thickest part (cut to test), 10 to 16 minutes longer.
  4. With a slotted spoon, return chicken to the small bowl. Add peas to leek mixture. In another small bowl, blend cornstarch and 1/4 cup water until smooth. Stir into pan and bring to a boil over high heat, stirring. Add salt and pepper to taste.
  5. Spoon equal portions of the leek mixture into wide soup bowls. Top each mound of leeks with a piece of chicken (if desired, cut breasts crosswise into 1/2-inch-thick slices). Garnish with lemon slices and basil sprigs.

Footnotes

  • Reprinted with permission of Sunset® magazine. All rights reserved.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 483 | Total Fat: 5.3g | Cholesterol: 91mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 15, 2003 by BETTYBOOP330 
We loved this thick stew - much more to our taste than soup! I didn't have any peas, and... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 6, 2004 by SHANNAO 
Very tasty, light-flavored stew. Great for summer! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 25, 2003 by Lisa 
Easy to prepare and tastes great! MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 9, 2003 by SHOGIRL 
good tasting, pretty easy. no peas so i used sm pkg. cut froz. green beans nuked first per... MORE

 
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