CHICKEN, LEEKS, MUSHROOMS AND PEAS WITH COGNAC AND CREAM

2 tablespoons unsalted butter

2 tablespoons olive oil

1 pound boneless skinless chicken thighs, cut into 2” pieces

2 cups chopped leeks, white

parts only

2 cups sliced mushrooms

1 tablespoon fresh thyme, or 1

teaspoon dried 1 teaspoon salt

1/2 teaspoon ground pepper 2 tablespoons cognac

1 cup white wine

2 cups fresh peas, steamed or

microwaved for 2 minutes 1 cup heavy cream

1 recipe homemade cooked

pasta Heat the olive oil and butter together in a large skillet or Dutch oven over medium-high heat until the butter melts. Add the chicken and cook until lightly browned. Do not crowd the pan or the chicken will steam. Using a slotted spoon, remove the chicken to a plate and set aside. Add the leeks to the pan and cook until slightly softened, about 3 minutes. Add the mushrooms and continue to cook until the mushrooms give up some of their liquid. Add the thyme, salt and pepper. Stir to combine.

Turn the heat to medium-low. Pour in the cognac and stir to deglaze the pan. Return the browned chicken and its juices to the pan and stir to coat. Then add the white wine and cook until the sauce is bubbling, about 3 minutes. Cover and cook for 10-15 minutes until the chicken is cooked through.

At this point you may make the sauce ahead. Cover and set aside for up to one hour. Bring to a simmer and reheat before continuing to the next steps.

Add the par-cooked fresh peas and cream to the pan and cover. Mix well and gently simmer for about 5 minutes. Add the cooked pasta to the pan and combine well with the sauce. Add a little pasta water to thin the sauce if it is too thick. TASTE AND ADJUST SEASONINGS, AND SERVE