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
- 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
- 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.
- 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.)
- Remove the chicken from the pan to a side plate. Add the leeks to the pan and let caramalize (about 5-7 minutes).
- Add the wine, basil, thyme, and mustard. Add the chicken back to the pan.
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.
7. Serve, preferably over rice or with bread to mop up the sauce.