Monday, February 20, 2012

Chicken Take 99


It’s safe to say my kid is an eater.

Put some deliciousness on Baby Evan’s tray and he shovels it in, wolfs it down and I’m pretty sure he says, “Please sir, may I have some more?” in between gulping a chilly sippy of ice water and cleansing his palette with 5, 6.… er, 12 blueberries.

Breathe, Baby Evan, breathe!!!

Baby Evan eats often. I’m confident he consumes something every two hours. Not that I’m counting.

Basically, my kid breaks into fits of laughing/crying because he’s THAT excited for yum yums. 

So, if you  need to find me, look in the kitchen. I’m most likely mopping up the remnants of Evan’s meals from my once-shiny floor, wiping down his greasy paw prints from my countertops and scrubbing the high chair - again! -  while sorting out what he’s going to eat next.

It is now clear to the Jersey Girl why my Mom always had enough meals to feed an army in the house at all times. I can not fathom how much food this kid will eat during his teenage years.

And I completely understand why my Mom was so OCD about housekeeping. And why she drinks heavily. KIDDING!!

Word on the street – aka unsolicited pointers from moms my age – is that once Evan turns 2, he will no longer eat anything ever again. Guess we’ll have to wait and see.

Seriously, Mom. Ummm. Stop taking my picture and feed me.


These days, I am so over-the-moon thrilled when Evan eats something new and totally digs it, especially if the foodie item came from a good place - like a farm - rather than a package. (Yeah, Mr. Animal Cracker and Pepperidge Farm Goldfishie, I’m talking to yous.)

Chicken with Leeks. Yes, it’s good stuff! Sure, cleaning leeks is a pain in the bootie, but the final product is worth the effort. Make sure you soak those suckers, drain, rinse and repeat – maybe twice.

The fact that Evan eats leeks fills my heart with joy because it’s a not-so-obvious vegetable choice. This is food that grownups can eat as well, natch. And really, we all could use a good new way to cook up boring old chicken breasts every now and again. The green leeks taste so yummy with the simple chicken. And leeks just make me long for springtime, right?


 Leeks cooking up. Smells fab.



Chicken with Leeks
6 good size chicken breasts
¼ cup flour
1 cup low sodium chicken broth
2 medium leeks, sliced into discs and rinsed really really well, drained
½ cup white wine
2 Tbsp. unsalted butter
2 Tbsp. extra virgin olive oil
Salt and pepper to taste

In a shallow dish, combine flour with ¼ tsp. salt and pepper. Mix together.

Dredge each chicken breast in the flour mixture. Set aside.

In a large, deep pan, heat 1 Tbsp. butter with 1 Tbsp olive oil over medium high heat. Once bubbling, cook chicken breasts, about five minutes per side. Repeat with remaining butter, olive oil and chicken breasts.

Remove chicken to a covered dish to keep warm. Return pan to heat. Add leeks to pan. Cook until glistening, about five to 10 minutes. Add white wine. Using a wooden spoon, scrape up the brown bits off the pan. Add chicken broth. Simmer leeks for about 10 more minutes. Return chicken to pan. Cook for about five minutes more. Make sure your chicken is cooked through and leeks are tender!


1 comment:

  1. Hi I’m Heather! Please email me when you get a chance! I have a question about your blog. HeatherVonsj(at)gmail(dot)com

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