4.9/5
(7 Votes)
Ingredients
- 1/4 cup olive oil, divided in half
- 2 leeks, washed well, dried, and chopped Salt and ground black pepper to taste
- 1 cup dry white wine
- 1 cup vegetable stock
- 1/2 teaspoon chopped fresh thyme or tarragon
- 2 boneless chicken breasts
- 3 large red potatoes, cut into 1-inch cubes
- 2 medium carrots, cut into coins
- 1/2 pound sugar snap peas, trimmed
- 1/2 pound asparagus, cut into 1-inch pieces
- 2 tablespoons freshly squeezed lemon juice
Preparation
Step 1
Put half the oil in a large skillet on medium heat. Add leeks, salt, and pepper. Cook for five minutes.
Add wine, stock, and thyme; boil one minute. Add chicken, reduce heat, cover, simmer till barely cooked (five minutes), then remove.
Add potatoes. Bring to a boil, then simmer five minutes.
Add carrots; cook a few minutes. The liquid should thicken; if not, turn up heat and cook a few minutes while stirring.
Slowly add remaining oil while stirring. Add peas and asparagus. Cook for three minutes.
Chop chicken; return to skillet with any chicken juices and the lemon. Warm through.