Chicken Diane

INGREDIENTS

  • 1.5lb boneless skinless chicken thighs
  • 2 leeks, white parts only
  • 1.5tbs dried parsley
  • 1 tsp dried tarragon
  • 2 tbs dijon mustard
  • 2 tsp worcestershire sauce
  • 1 cup chicken stock
  • ~1 cup cream
  • white wine
  • ~1 tbs clarified butter/ghee
  • garlic salt
  • black pepper
  • 1 tbs corn starch, dissolved in chicken stock
INSTRUCTIONS:
  1. Slice leeks and wash thoroughly. (I was taught to slice them at ~45 degree angle, rotating the stalk with each cut. This way you dont get rings, which are hard to separate and wash, but diamond shaped slices.)
  2. Trim fat off chicken thighs, pat dry, then (garlic) salt and pepper generously on both sides.
  3. Heat a pat of butter on medium high in a 5qt dutch oven. Brown chicken evenly on all sides, working in batches if necessary to avoid crowding. Remove chicken and set aside, covered. (Chicken should be 90% cooked through.)
  4. Saute leeks in remaining fat (mmmm…fat..)
  5.  Add ~1 cup chicken stock.  Let it boil while scraping up bits and pieces that are stuck to the bottom of the pan. Reduce heat to medium. Add cream, dijon, tarragon, parsley, worcestershire sauce and dissolved corn starch. Add 2 dashes of white wine. Mix and salt to taste.
  6. Add chicken back in, spooning over sauce, and let liquid reduce to thickness and consistency of your liking.  ~2 min or until chicken is cooked and juices from center run clear.
  7. Plate chicken and spoon over lots of sauce. I served it with sauteed kale with toasted pine nuts and wine soaked raisins.

TIP: I also added 1 tsp of turmeric, just for an extra splash of color (: Turmeric, I hear, doesn’t actually impart much flavor. But it boasts a laundry list of health benefits. So they say.

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