Adapted from recipe in New York Times by Craig Claiborne and Pierre Franey July 2 2024
This dish is traditionally served with rice. Feel free to use any low starch vegetable combination. I have de-carbed the original recipe so that the flour has been omitted.
Total time about and hour and 30 minutes.
For 4-6 people.
Ingredients
I medium chicken cut into serving pieces or chicken breasts or thighs as you have available.
Salt to taste.
Ground black or white pepper
one ounce of butter
one banana shallot chopped finely
one clove of garlic chopped finely (Morrison’s have whole peeled cloves in jars)
one glass dry white vermouth
one chicken stock cube dissolved in a quarter cup of hot water (Starr, an Italian make are excellent)
I bay leaf
2 sprigs fresh Thyme or half a teaspoon of dried
about a cup of finely cut carrots in julienne strips
1 and a half cups of loosely packed leeks in julienne strips about 3 inches long
1/2 cup of double/heavy cream.
Method
Season the chicken with salt and pepper
Heat the butter in a frying pan and add the chicken skin side down. Fry only for about a minute without browning.
Add the onion and cook for another minute or two. Add the garlic. Cook for another four or five minutes turning the chicken to ensure even colour.
Add the vermouth, chicken stock, bay leaf and thyme. Cover and cook for 20 minutes.
Once the chicken is simmering, you can boil the carrots and leeks in two separate pans. These are finely chopped so only need one minute for the carrots and four for the leeks. (Or you can use a microwave vegetable steamer).
Now cook your rice or green vegetable accompaniment.
I cook rice in a plastic microwave steamer for 16 minutes or green vegetables in the same microwave container for 7 minutes. (Broccoli, Bok choi, cauliflower).
After the 20 minute simmer, add the carrots, leeks and cream.
Simmer for another two minutes and serve with either boiled rice (no carb restrictions) or green /low starch vegetables.
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