Chicken with Leeks and Cream
Posted by: Bev Sat, 29 Jan 2005, at 8:42 a.m.
1 3- to 4-pound chicken, cooked, skinned, and de-boned
3 to 4 leeks
1 tablespoon olive oil
1 clove garlic, chopped (optional)
Salt and pepper to taste
Pinch of nutmeg
1/2 cup whipping cream
Parsley for garnish
Tear up the chicken meat into bite-size pieces.
Cut the leeks into 2-inch pieces up to the point where the leek begins to turn
green. Slice the piece once lengthwise, and divide the leaves. Rinse if dirty.
Saute the leek leaves in the oil along with the garlic if desired. Do not allow
the leaves to discolor; you simply want to cook them until they are barely
Add the chicken to the pan, and cook it until hot. Add the salt, pepper, and
nutmeg. Mix well, and add the cream. Heat, and serve. Decorate with parsley.
This is a very rich dish. I like it with plain white rice on the side because
the sauce is just wonderful.