Recipe: Chicken in a creamy wine and leek sauce

This recipe was adapted by something I saw online when I was looking for feed a crowd and it turned out to be delicious!  That night I served it on top of a bed of rice noodles, but the chicken could easily stand alone beside rice or potatoes.

My wine recommendation (to drink, not just cook with!)? A White. One of my go tos is an Ontario selection: Inniskillin Late Harvest Riesling

Ingredients:

• Chicken breasts, halved or cut into large pieces (2-5 breasts)
• 1 or 2 bunches of leeks (1 is enough if using 2 or 3 breasts, use 2 bunches if using more)
• 2 cups stock (use water if no stock)
• 1 cup white wine
• 1 tsp oregano
• 1 tsp basil (or other fresh herb like thyme)
• 2 cloves garlic
• Olive oil
• 2 tbsp flour
• Salt and pepper to taste

Directions:

1. In large pot bring to a simmer the stock, wine, garlic and herbs. Let wine cook off for a few minutes.
2. While simmering, add chicken. Cover with lid.
3. When chicken is cooked, remove. Set aside chicken and pour liquid into separate bowl – save this!
4. Using same pot, add olive oil and leeks.  Let cook for a couple of minutes.  Add flour to cover the leeks.  Stir, coating evenly.
5. Add small amount of reserve liquid.  Allow to thicken.  Add smaller amounts as it thickens slightly, then add remaining liquid and return chicken.
6. Stir chicken in sauce until coated, sauce is ‘saucy’.
7. Serve and enjoy!