Chicken with tomatoes and leeks

This week’s New York Times Sunday Magazine recipe was inspired by a twitter recipe by Rishia Zimmern (who is apparently a celebrity chef? I don’t know?). And this week’s Distributed Kitchen recipe is inspired by the inspired recipe. It’s a inspir-ception. The original recipe which was “Rishia Zimmern’s Chicken With Shallots”. I mixed up leeks with shallots when I went grocery shopping.

Chicken with tomatoes and leeks

Serving size: One or two people (depends how many chicken thighs you make)


  • Pan with lid
  • Fork
  • That’s it. It just felt stupid to have only two bullet points.


  • 1 (or 2) chicken thigh(s)
  • About 2 Tbsp of flour
  • Salt and pepper
  • 2 Tbsp butter
  • 1/4 cup of chopped leeks
  • 1.5 cups of wine
  • Basil (two shakes)
  • Thyme (one shake)
  • 2 Tbsp Dijon Mustard
  • 12 cherry tomatoes, halved


  1. Melt the butter on medium high heat. As you wait for it to melt, cover your chicken with flour and season with salt/pepper to taste.
  2. Brown the chicken in the butter, about 3-4 minutes each side. (If your leeks aren’t already chopped, do that while the meat browns.)
  3. Remove the chicken from the pan to a side plate. Add the leeks to the pan and let caramalize (about 5-7 minutes).
  4. Add the wine, basil, thyme, and mustard. Add the chicken back to the pan.
    It's almost too pretty to cover up. COVER IT ANYWAY.

    It’s almost too pretty to cover up. COVER IT ANYWAY.

Cover, cook on medium-low heat (just simmering) for 30 minutes. [Note: if you want to make rice to go with this like I did, consider starting cooking it about 20 minutes into this step]
5. Uncover and turn the heat to high. Let the sauce reduce for about 8-10 minutes.
6. Add the halved tomatoes and cook for about 3 minutes.

Same pan, same chicken, now with more tomatoes.

Same pan, same chicken, now with more tomatoes.

7. Serve, preferably over rice or with bread to mop up the sauce.


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