Chicken with Leeks and Lemon

Name: Chicken with Leeks and Lemon
Yield: enough for 4
Ingredients: olive oil – 2 tablespoons; chicken thighs – 8; medium leeks – 4; dry vermouth such as Noilly Prat – a glass; the juice and zest of a lemon; chicken stock – 2 cups (500ml); parsley – a small bunch

December 14, 2011

To balance the sweetness of leeks, we can use a little white wine vinegar, especially tarragon, or lemon juice. The addition of either removes any risk of the dish cloying. The recipe that follows is one of my all-time favorites for a good, easy midweek supper. What especially appeals is that although the sauce tastes rich and almost creamy, it has no butter or cream in it at all.

Recipe notes

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