I came across organic leeks at Sprouts and had to give them a shot. I had no idea what they were. I got on Pinterest, found a recipe, and purchased the supplies. I did deviate from the original recipe and created more of a soup, on accident,but it was delicious!
This meal was quick, healthy, and savory. We used organic ingredients and it was still budget friendly.
Here is what you will need:
- 6 boneless/skinless chicken thighs $5.84
- 4 organic leeks $3.97
- 1 pound of brown mushrooms $5.58
- 2 cups heavy cream $3.99
- 2/3 cup white wine $2.51
- 6 tablespoons butter $.49
- 2 tablespoons olive oil $.25
- Salt and pepper $.10
Total cost for 4 servings: $22.73
This can be made for less, using non-organic ingredients and a cheaper white wine.
The first thing I did was cut the roots and the dark green leaves off. They were harboring the most mud and were making a mess.
I threw away the roots but rinsed the dark green part and placed them in a plastic bag. I plan on using them later this week for a soup stock.
Once your have the white and pale green part of the leek separated from the dark green leaves and the root ball, it’s time to slice! The most important part about this step is making sure the slices are super thin! I used a large knife but looking back on it, it would have been easier to use my mandoline.
Step 2: Clean the mushrooms! I bought mushrooms that were already sliced, so all I had to do was rince these babies off!
Step 4: It’s time to cook the chicken! I always cook the chicken on a medium-high setting. Start by coating the pan with olive oil and letting it heat up for about a minute before adding the chicken. Once the chicken is in the pan, season with the salt and pepper, and just let it cook. You will know when it is time to flip it over because the bottom will begin to turn a golden brown color and it won’t stick to the pan.
Step 5: Now, your leeks and mushrooms should both be a little softer and brighter in color. This means it’s wine time! Slowly add in the wine and reduce the heat to low.
Step 8: Now we skipped this step and it made eating the soup extremely difficult. I advise either dicing or shredding the chicken thighs. I put the whole chicken thighs into the soup and it was impossible to eat. We were left with cutting the chicken directly in the soup bowl or removing from the soup, cutting, and then adding back in. It was a mess. Trust me, don’t skip this step!
I went into this not knowing what a leek was and accidentally creating a delicious soup. My final thoughts on leeks are that they have a ton of health benefits, but remind me of a giant green onion, with a little less of an onion taste.
Let me know if you try this recipe, and how it turns out!
Oh, and I paired this with the Kim Crawford Sauvignon Blanc.