Chicken And Leeks Over Couscous Recipes

LEEK"Y" CHICKEN AND COUSCOUS

Steps:

• Heat chicken stock and 1 tablespoon butter in a medium pot with a tight-fitting lid.
• When the liquid boils, add in the raisins and couscous; remove pan from heat.
• Stir the couscous and place the lid on the pot; let stand.
• Heat a large nonstick skillet over med-high heat; add in the olive oil.
• Add the chicken in a single layer and season it with salt and pepper.
• While the chicken browns on all sides, trim the rough tops and the root ends off the leeks.
• Cut the leeks in half lengthwise, then cut them into 1-inch half moons.
• Place the leeks in a colander and run them under cold water.
• Separate the layers to release the dirt and grit; rinse well, then drain well.
• Add the leeks to the chicken and wilt 2-3 minutes.
• Add in the wine and let it cook down by half, 3-4 minutes.
• The leeks should still have some color but should be tender and the chicken should be cooked through.
• Add in the remaining 1 tablespoon butter and swirl into the sauce.
• Fluff the couscous with a fork and stir in the parsley.
• Place a bed of couscous on each dinner plate; top with chicken and leeks.

LEEK-Y CHICKEN AND COUSCOUS

Steps:

• Heat the chicken stock and 1 tablespoon of the butter in a medium pot with a tight-fitting lid. When the liquid boils, add the raisins and couscous. Take the pan off the heat. Stir the couscous and place the lid on the pot. Let it stand.
• Heat a large nonstick skillet over medium-high heat and add the EVOO. Add the chicken in a single layer and season it with salt and pepper. While the chicken browns on all sides, trim the rough tops and the root ends off the leeks.
• Cut the leeks in half lengthwise, then cut them into 1-inch half moons. Place the leeks in a colander and run them under cold water. Separate the layers to release the dirt and grit. Rinse well, then drain well.
• Add the leeks to the chicken and wilt, 2 to 3 minutes. Add the wine and let it cook down by half, 3 to 4 minutes. The leeks should still have some color but should be tender and the chicken should be cooked through. Add the remaining tablespoon of butter and swirl into the sauce.
• Fluff the couscous with a fork and stir in the parsley. Place a bed of couscous on each dinner plate and top it with the chicken and leeks.

CREAMED CHICKEN AND LEEKS

Steps:

• Heat the butter in a saucepan. When foaming subsides, but before it gets brown add the leeks and celery and 1/4 cup of the chicken broth. Cover and simmer over low heat for 5 minutes; do not let it get brown. Add the chicken, skin side up along with bouquet garni and enough of the broth to just cover the chicken. Cover and simmer, over very low heat for 30 minutes or until chicken is just cooked through. Remove chicken from the broth; remove and discard skin and bones and cut chicken into chunks. Remove and discard bouquet garni.
• Puree the liquid through a food mill and return it to the saucepan. Add remaining broth and boil it down until reduced to 4 cups. Season to taste with salt and pepper. Add lemon juice to chicken and set in microwavable dish.
• Blend egg yolks and cream together. Very slowly ladle 1 cup of hot broth into the mixture. Return this tempered mixture to the soup and bring to under a simmer to thicken. Reheat chicken for a minute in microwave oven and distribute it among 4 soup plates. Ladle thickened broth over chicken and garnish with parsley. Serve over boiled potatoes or with bread

CHICKEN AND LEEKS OVER COUSCOUS

Steps:

• Make couscous by heating chicken stock, butter and raisins to a boil. Add couscous, cover and remove from heat.
• Heat oil in medium skillet. Cut chicken into bit sized pieces. Add to hot oil, season with salt and pepper. Cook for 5 minutes.
• Add leeks, and cook 5 more minutes.
• Add wine and cook 5 more minutes.
• Fluff couscous and serve with chicken.