Spring Chicken With Leeks And Peas

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 cups chicken broth
• 1 cup rice
• 1 lemon, zest of
• 1 lemon, juice of
• 3 tablespoons extra virgin olive oil
• 1 tablespoon unsalted butter, cut into small pieces
• 1 1/2-2 lbs chicken breast tenders, cut into large bite-size pieces
• 2 medium leeks, trimmed of tough tops and roots
• 1/2 cup dry wine
• 1 (10 ounce) box frozen tender green peas
• salt
• fresh ground black pepper
• 2 tablespoons finely chopped fresh flat leaf parsley

Recipe

• 1 bring chicken broth to a boil in a saucepan; stir in rice, lemon zest, and 1 tablespoon olive oil; return to a boil, then decrease heat to a simmer and cover pan; cook 17-18 minutes, until tender.
• 2 heat a big nonstick skillet over med-high heat; add in 2 tablespoons olive oil and the butter.
• 3 when the butter melts into the oil; add the chicken to the pan; saute until lightly golden on both sides, 4 minutes.
• 4 cut leeks in half lengthwise, then slice into ½-inch half-moons.
• 5 place leeks in a colander and wash under cold running water, separating the layers and releasing all the grit; drain leeks well and add them to the chicken.
• 6 cook the leeks with the chicken until they wilt down, 3 minutes or so.
• 7 add wine to the pan and scrape up any pan drippings.
• 8 add in the peas and heat through, another minute or two; turn off the heat and season with salt and pepper.
• 9 drizzle the lemon juice over the chicken and leeks.
• 10 fluff the rice with a fork; add parsley to rice and toss to combine.
• 11 pile the chicken and leeks on dinner plates and top with a small mound of lemon rice (recommend using an ice cream scoop to serve the rice).