Now that we’re getting more comfortable with the No Six Diet restrictions, we are also getting a little more adventurous with adapting recipes. J bought some leeks for another recipe we scrapped and we weren’t entirely sure what to do with them. Luckily, my mom was visiting and suggested a chicken and leeks dish that she’s made several times. It turned out perfectly!
3 slices bacon, cut into 1/2-inch pieces
4-6 chicken breasts, cut in half
Kosher salt and freshly ground pepper (to season the chicken)
3 cloves garlic, smashed or a teaspoon and a half of minced garlic
1 bunch leeks, white and light green parts only, halved lengthwise and sliced
2 tablespoons corn starch
1 cup low-sodium chicken stock
6 ounces sliced button mushrooms
1/2 cup dry white wine
Preheat the oven to 425 degrees. Put the bacon in a large heavy-bottomed ovenproof skillet (we used out cast iron dutch oven) and cook over medium-high heat until some of the fat renders, about 5 minutes. Push the bacon to the side of the pan. Season the chicken with salt and pepper, then add it to the pan and cook, turning once, until it starts to brown, about 5 minutes. Remove the chicken from the pan. Stir in the garlic and leeks, then arrange the chicken on top of the bacon-leek mixture. Whisk in the corn starch in the chicken stock. Add the stock and wine to the pot. Transfer to the oven. Set the timer for about 20 to 25 minutes. Check the chicken and if the broth has mostly evaporated, add more stock to keep everything moist. Cook for another 15 to 20 minutes until the chicken is cooked through. Serve over rice.
I couldn’t get enough of this dish! I wished there was more!
p.s. Summer 2016 update: Our toddler likes this dish! If we’re making it to eat with her, we use a little more chicken broth and a little less wine.