Spring Chicken with Leeks and Peas Served with Lemon Rice

Name: Spring Chicken with Leeks and Peas Served with Lemon Rice
Yield: 4 servings
Ingredients: 2 cups chicken stock or broth; 1 cup white rice; Zest and juice of 1 lemon; 3 tablespoons extra-virgin olive oil (EVOO); 1 tablespoon unsalted butter, cut into small pieces; 1 1/2 to 2 pounds chicken breast tenders, cut into large bite-size pieces, about 2 inches; 2 medium leeks, trimmed of tough tops and roots; 1/2 cup dry white wine (twice around the pan), or substitute chicken stock if you do not have wine on hand; 1 10-ounce box frozen tender green peas; Salt and freshly ground black pepper; A handful of fresh flat-leaf parsley leaves, finely chopped

December 9, 2011

Feel free to make this dish in all four seasons. I just call it “Spring Chicken” because it tastes light and crisp, like spring air, and because “Spring Chicken” sounds more appetizing than “Leeky Chicken,” which was what I called an earlier version of this recipe.

Recipe notes

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