Chicken with Leeks and TarragonAugust 19, 2014
I spent the weekend in Atlanta teaching a class for the cast of the upcoming show, Red Band Society. Wow. Teaching at the High Museum and spending the afternoon with a group of fun, warm and enthusiastic learners has been one of the highlights of my career. This simple and rustic dish followed the appetizer of Baroque through Impressionist French art. It was delicious!
3 leeks, thinly sliced white and light green parts only
2 garlic cloves, finely chopped
1 cup chicken broth
½ cup dry white wine
4 tablespoons butter
2 pounds chicken breasts, pounded
salt and pepper
juice of one lemon
handful tarragon, chopped
Lightly flour the chicken and season on both sides with salt and pepper. Heat olive oil in a large skillet and sear until golden brown, but not cooked through, on both sides. Set aside.
Wash and thinly slice the leeks. Place a large skillet over medium heat, cook the leeks in 2 tablespoons butter until just tender. Add the garlic cloves and stir. Add the broth and wine and let it reduce to about one cup – 8 to 10 minutes.
Place the chicken on top of the simmering leeks, spooning some of the leeks over the chicken. Reduce heat to low and cook about 10 more minutes, or until the chicken is cooked through. Stir in the lemon juice, remaining butter and tarragon. Taste, adjust seasoning and serve.