Remove chicken and vegetables from pot with slotted spoon. Bring sauce to boil and reduce on high heat to about 1/4 cup. Stir in heavy cream. Season to taste with salt and pepper. Spoon vegetables and sauce over chicken. Garnish with chopped parsley.
Chilled Leeks With Green Olives, Capers and Vinaigrette
Serves 4 as appetizer or first course
4 medium leeks
3 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
1/4 teaspoon salt, kosher preferred
1/4 teaspoon black pepper
1 1/4 tablespoons drained capers
1/4 cup pitted chopped green olives
1/3 cup olive oil, extra-virgin preferred
1 cup small red or yellow tomatoes, stems removed
2 hard-cooked eggs, peeled and chopped
coarse salt, such as kosher, to taste
optional garnish: sprigs of Italian flat-leafed parsley
Trim dark green tops of leeks so that only the light-green portion remains. Trim root end so that ends remain attached.
Bring large pot of salted water to boil. Add leeks and reduce to simmer. Simmer, covered, 10-12 minutes. Leeks should be tender and cooked through, but be careful not to overcook them. Remove with tongs and place in ice water. Drain.
Slice leeks in half lengthwise. Examine leeks to see if there is any dirt trapped between layers; if so, rinse under cold water and drain. Chill.
In small, nonaluminum bowl, combine vinegar, mustard, salt, pepper, capers and green olives. Whisk in olive oil. Taste and adjust seasoning as needed. Add tomatoes and gently stir to coat them.
Arrange leeks on serving platter. Spoon vinaigrette mixture over leeks. Top with chopped hard-cooked eggs. Season to taste with kosher salt. If desired, garnish with sprigs of Italian parsley.
-- Adapted from "The Wine Lover's Cookbook" by Sid Goldstein (Chronicle, 1999, $22.95)
