When I walk in the door, my track star son hits me up right away and asks what’s for dinner. I once told him he had to give me 15 minutes before he asked, but when track season starts, he’s full on hungry. I’m not great at planning, I’m more of a fridge decider. Hmm, I have chicken, oh and those leeks will go bad if I don’t use them soon. I’ve got potatoes too, or should I do noodles. No, did noodles yesterday, go with the taters. That is how I decide a lot of my meals. It’s a lets see what I can do with what I’ve got type thing. So tonight was Chicken, Potatoes and Leeks, because I had it ready to use. It was also delicious. I cut the chicken on a bias, kind of in the same shape as the potato slices. I sliced the leeks into long strips, because I knew they would melt down into leeky smooshiness, so I wanted them in bigger tastier pieces. This turned into an easy fast one pan meal, with just a few ingredients, and not a lot of prep.
Ingredients:
- Olive Oil
- 2 chicken breasts sliced
- 3 potatoes sliced width wise
- 3 leeks – white parts sliced long
- 1 large shallot sliced thin
- 2 cups chicken broth
- parsley
- sage
- thyme
- salt
- pepper
Directions:
Heat oil, then drop in the chicken, shallots and leeks in a deep sauté pan. Cook the chicken a couple of minutes on each side. Layer potatoes in with chicken, leeks and shallots. Add broth, herbs, salt and pepper and cover with lid until potatoes are soft.
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