A Chicken in Every Crockpot!

Karen's Kitchen Adventures

Spring Chicken March 17, 2010

Filed under: poultry,rice,Uncategorized — frappqueen @ 9:22 am
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Spring Chicken!

This is a nice light recipe after you’ve been stuffing yourself full of comfort food all winter! It is very simple and delicious, and goes really well with the lemon rice included in the recipe.  Also, it would appear that I really like peas, what with the recipe I last posted and all! This one comes form my Rachel Ray book “365: No Repeats”. The trickiest part is just making sure you clean the leeks really well, they are totally stuffed full of dirt since you know, they come from the ground and have to be dug up to enjoy! Give it a try!

Spring Chicken

2 c. chicken stock or broth

1 c. white rice

zest and juice of 1 lemon

3 tbsp olive oil

1 tbsp butter

package of chicken breasts, cut up into small pieces or thin cutlets intact

2 medium leeks, trimmed of tough tops and roots

1/2 c. dry white wine (or chicken stock if you don’t have wine)

1 10 oz box of frozen baby green peas

salt and pepper

Method:

Bring the chicken stock to a boil in a small pot. Stir in the rice, lemon zest and 1 tbsp on olive oil.  Return to a boil, then reduce the heat to a simmer and cover. Cook for 15 minutes or so, until tender..make sure to stir and that you don’t let it burn to the bottom of the pot like I sometimes do!

While that’s cookin’, heat a large nonstick skillet over a medium high heat.  Add the remaining olive oil and butter, and when that melts, add the chicken to the pan and cook until lightly golden on both sides, about four minuets.

Cut the leeks in half lengthwise, then chop up into half moon shaped slices.  Place the leeks in a colander and run under cold water, separating and releasing the dirt and grit. Rinse and clean one more time for good measure.  Drain and add to the chicken.  Cook the leeks with the chicken until they are soft, another 3 minutes. Add the white wine and scrap up pan drippings. Add the peas and cook through for another two to three minutes.  Turn off heat and season with salt and pepper. Drizzle the lemon juice over the leeks and chicken.

Fluff the rice with a fork, the zest will have given it a yummy lemony flavor.

Serve with the chicken and sauce over the lemon rice. Some white wine is delightful with this!

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