Wine match: Restdown 2012 Semillon
2 leeks, finely sliced
1 cup chicken stock
½ cup verjus
2 tablespoons Sevilo Grove olive oil
salt, pepper
2 tablespoons chopped parsley
Saute the leeks in the olive oil until well
softened and remove from the pan. Season the chicken pieces and brown for a
good ten minutes, making sure both sides are golden brown. Return the leeks to
the pan with the chicken and add the stock, verjus and chopped parsley. Cover
and simmer over a low heat for 20 minutes, or until chicken is cooked through.
Serve with steamed potatoes, green beans or
asparagus spears.
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