The Atlanta Journal-Constitution
BRAISED CHICKEN AND LEEKS
Recipe from Page F1
1 1/2 pounds boneless, skinless chicken thighs
Salt and freshly ground
black pepper
4 leeks, dark parts removed, halved and cleaned Extra-virgin olive oil
1 to 1 1/2 cups unsalted or low-sodium chicken broth
1 lemon
1 tablespoon chopped
fresh tarragon
ON THE SIDE: Rice
Season the chicken with salt and pepper and set aside on a plate while you start cooking the leeks.
Cut any particularly large leek halves in half to form quarters. Ideally, all of the leek batons should be about ½ inch thick.
Coat the bottom of a large, high-sided skillet or Dutch oven with olive oil. Place the leeks in the pan, cut side down, and then set the pan over mediumhigh heat. Once the leeks begin to sizzle, place the chicken on top of the leeks. Pour in the chicken broth so it comes up almost to the top of the leeks. Still on medium-high, bring the broth to a boil, then cover the pan, reduce the heat to medium-low, and cook until the leeks are tender and the chicken is cooked through, about 15 minutes.
Remove from the heat and zest the lemon over the chicken.
Cut the lemon in half and juice half of it into the broth. Stir in the tarragon, then season the dish to taste with salt, pepper and lemon juice. Serve with rice on the side.
Serves 4.
Per serving: 304 calories (percent of calories from fat, 33), 35 grams protein, 15 grams carbohydrates, 2 grams fiber, 11 grams total fat (2 grams saturated), 155 milligrams cholesterol, 680 milligrams sodium.