Tarragon Chicken with Leeks
Recipe courtesy of Maite Gomez‐Rejón
Art and food may seem like an unlikely combination, but chef and art historian Maite Gomez-Rejon, gives a “Grand Tour” and cooking class that offers the best from both worlds. WHYY’s Friday Arts visits Artbites, a workshop in culinary history and cooking instruction. Take a tour of the Philadelphia Museum of Art from a food perspective, and learn how the spread of culture during the Renaissance brought new appetites into different parts of the world. Have your recipe book ready because the class heads to La Cucina in the Reading Terminal Market for the making of seven delicious dishes adapted from that period.
Photo Credit: Flickr
- 3 leeks, thinly sliced white and light green parts only
- 1-1/2 cups chicken broth
- 4 tablespoons butter
- 2 pounds chicken breasts
- Salt and pepper
- 3 teaspoons lemon juice
- 3 tablespoons tarragon, chopped
- Lightly flour the chicken and season on both sides with salt and pepper. Heat olive oil in a large skillet and sear 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 broth 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. When the chicken is cooked through remove from the leeks and place on a platter.
- Raise the heat to high and stir In the lemon juice, remaining butter and the tarragon. Taste and adjust seasoning.
- Pour the leeks over the chicken and serve warm.