3 large Leeks
4 cloves Garlic (pressed)
1/4 cup Dry White Wine
1-3/4 cup Chicken Broth
4 tbs Canola Oil
1/2 tsp Salt/Pepper
1 tsp Arrowroot
(1.) Preheat oven to 350˚F. Wash leeks and remove both ends keeping mostly the white section. Slice in half lengthwise and spread leeks in a pan covered with tin foil. Drizzle 2 tbs of canola oil over the leeks and then add salt and pepper. Bake in oven for 15-20 minutes until soft and caramelized. (2.) Brown both sides of chicken in an oven-proof pan with 2 tbs canola oil on stove over medium high heat (about 5-7 minutes). Remove chicken and set aside to cool keeping juices in pan over heat. Add garlic and saute for 30 seconds — do not brown. Add wine to deglaze pan and continue to heat. Then add chicken broth and simmer for 5 minutes. Stir in arrowroot and continue stirring until sauce begins to thicken. (3.) Once cooled, wrap each chicken thigh with three leeks and return each to pan. Cover pan and bake in 350˚F oven for 25-30 minutes.
Leekalicious!
