chicken

”Leeky” Chicken

The Story

Ingredients

For the Chicken and Rice

• 4 bone-in, skin-on chicken thighs (or breasts, which is what my family prefers.  I actually cut them in half, lengthwise, so they cook a bit faster)
  
  
• 3 tablespoons grass-fed butter
  
  
• 2 large leeks, white and light green parts only, thinly sliced
  
  
• 3 cloves garlic, minced
  
  
• 2 cups long-grain white rice (basmati or jasmine)
  
  
• 4 cups chicken stock
  
  
• Salt and pepper, to taste
  
  
• Lemon oil
  
  
• Capers 
  
  
  

For the Salsa Verde (FULL DISCLOSURE:  I buy the Herdez brand when I don’t feel like making from scratch, then serve extra capers on the side)

• 1 cup fresh parsley leaves, packed
  
  
• ½ cup fresh cilantro leaves
  
  
• 1 small clove garlic
  
  
• 1 tablespoon capers
  
  
• 1 teaspoon Dijon mustard
  
  
• ½ teaspoon salt
  
  
• ½ cup olive oil
  
  
• Juice of 1 lemon
  
  

 Instructions

1. Melt 2T butter in large skillet with high sides over medium-high heat.  Add leeks, garlic, and 1-2 drops lemon oil, season with salt and pepper, and mix to coat.  Reduce heat to medium-low, cover, and cook until leeks are tender, about 5 minutes. Remove lid, increase heat to medium-high, and cook, stirring occasionally, about 3 more minutes.  Add rice, stirring often, and cook 3-5 more minutes.  Then add stock and 2-3 drops lemon oil, scraping up any browned bits.  Season chicken with salt and pepper, nestle down into rice mixture.  Bring to a simmer.  Cover, reduce heat to medium low, and cook until rice and chicken are done, about 20 minutes.  Remove from heat, cut remaining butter (or more, if desired) into small pieces and scatter over dish.  Recover and allow to sit for 10 minutes.  
   
   
2. Reminder that I often use store bought salsa verde!  If you are making your own, combine all ingredients except olive oil in food processor and blend.  With motor running, gradually add olive oil until it makes a thick sauce. 
   
   
3. Serve chicken and rice with salsa verde and an extra spoonful of capers. 
   
   

GinnyHoo’s Tip

• I used center cut bacon.  It has less fat and is easy to find in the store.
• I always use Vidalia/sweet onions in any recipe that calls for yellow onion.
• Only used 1 carrot.
• Double the garlic (or more.) This is my standard advice when using garlic.
• I used pink Himalayan salt rather than seasoned salt.
• It was pretty peppery, so you may want to cut it by 1/2 tsp.
• I always use organic chicken stock over broth.  It has more nutrients and flavor.
• 3 chicken breasts, pounded.
• 2lbs gnocchi, cuz you can't go wrong with that yumminess.
• Highly recommend adding the Boursin.  I used garlic and herb.