Coq au Poireau.

Creamy chicken with leek, in other words, but Coq au Poireau sounds more elegant. I wanted to do something a bit different for the first anniversary of the 2010 earthquake in Christchurch, which is tomorrow, 4 September, but all I could think of was Apple Crumble, which seemed to be in bad taste, so instead I invented this. At least, I think I invented it. It may be more accurate to say that I have never come across it before; something as simple and as tasty as this could not have remained un-invented throughout all previous time.

Ingredients.

25g butter.

2 tblsp olive oil.

The white of a leek, thinly sliced.

1 bayleaf.

¼ tsp nutmeg.

Salt and pepper.

300g lean chicken meat, diced.

½ cup white wine.

½ cup fresh cream.

½ cup chopped fresh parsley.

Method.

Place a sauté pan on a hot flame and add the butter an oil. When hot, add the leek, the bayleaf, the nutmeg, salt and pepper. Sauté for about 5 minutes until the leek has softened then add the meat. Sauté until fully sealed and covered with the leek mixture.

Add the wine, reduce heat to a simmer and sauté until the broth is reduced by three quarters. Stir in the cream and the parsley until bubbling, simmer for one or two minutes, remove the bayleaf and serve immediately.

Serves: 2.

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