Features Briefs | Food & Drink | The Sun Herald

Warmer days call for a stew that cooks fast

This is a fast-cooking stew, which makes it great for warmer days. The dish comes together in about 45 minutes.

It's also easy. The hardest part is cleaning the leeks, which often are filled with sand that needs to be washed away. First, remove and discard the tough green tops. Next, slice each leek in half and run under cold water, fanning the layers. Slice the leeks, then soak the slices in a large bowl or sink filled with cold water. Finally, remove the leeks from the water with a large skimmer or colander. The 10 minutes this will take is well worth it to ensure a sand-free dish.

There are very few ingredients in this stew, so make them count. Use the best, most full-flavored chicken broth you can find; homemade is best. For the potatoes, try one of the many specialty baby or fingerling potatoes available in stores and at farm markets.

SPRING CHICKEN, LEEK AND POTATO STEW

1- 1/2 pounds baby white or red potatoes, well scrubbed

2 tablespoons olive oil

1 pound trimmed leeks, sliced in half lengthwise, each half thinly sliced (rinsed well)

Salt

Freshly ground black pepper

1- 1/2 pounds chicken breast tenderloins

2/3 cup dry white wine

2 cups no-salt-added or homemade chicken broth

1 tablespoon finely chopped fresh chives

Place the potatoes in a medium saucepan and add water to cover. Cook over high heat until the water boils; adjust the heat to maintain a steady boil and cook for 12 to 20 minutes, until the potatoes are tender. Drain the potatoes in a colander.

While the potatoes are cooking, heat 1 tablespoon of the oil in a 4-quart Dutch oven, soup pot or enameled cast-iron casserole over medium heat. Add the leeks. Season with salt and pepper to taste; cook for about 10 minutes, stirring occasionally, until the leeks are very soft but not browned. Adjust the heat as needed.

While the leeks are cooking, season the chicken with salt and pepper. Heat the remaining tablespoon of oil in a large nonstick saute pan or skillet over medium-high heat. Add as many of the tenderloins as will fit without crowding. Cook for 2 to 3 minutes, until nicely browned on one side; turn and cook for about 2 minutes, until browned on the other side. The chicken does not need to be cooked through at this point. Transfer to a plate and repeat with the remaining tenderloins.

When the leeks are soft, add the wine. Turn heat to high and bring the wine to a boil; cook for 3 to 4 minutes, until the wine has reduced by half. Add the browned chicken tenderloins and the broth. Once at a boil, reduce the heat to medium-low; cover and cook for 15 minutes, adjusting the heat so the liquid is barely bubbling.

To serve, divide the potatoes among shallow bowls or pasta dishes. Top with the chicken and leeks, spoon the cooking liquids over the chicken and potatoes, and garnish with the chopped chives.

Serves 6.

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