Tag Archives: leek

Chicken Thighs with Lemon & Prosecco

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These were great and very easy to make!

Ingredients:

1 pkg. boneless, skinless chicken thighs

1/2 c. flour

1 leek, thinly sliced

1/3 cup julienned sun dried tomatoes

4 garlic cloves, minced

1 lemon, sliced

1/4 c. prosecco

1/4 c. chicken broth

3 T. butter

Fresh parsley

Directions:

Heat some oil in a Dutch oven. Combine salt, pepper, and flour in a Ziploc bag big enough to hold the chicken. Add the chicken and mix well.

Shake off the excess flour from the chicken before placing them in the dutch oven. Cook for a few minutes. Add the leek and flip the chicken. Add the tomatoes and garlic and cook for a few more minutes. Add the lemon slices.

Add the prosecco and stir to scrape up the browned bits on the bottom. Stir in the broth, increase the heat to high and bring to a boil. Reduce the heat and simmer until the liquid has reduced by about half.

Reduce the heat to low. Stir in the butter until melted. Sprinkle with parsley and season with salt and pepper to taste.

 

Gingery Shrimp

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This was light and very flavorful.

Ingredients:

1 1/2 lb shrimp, peeled and deveined

2 T. fresh ginger

1 c. thinly sliced leek or green onion

1 1/2 c. chicken broth

2 T. water

1 T. cornstarch

Rice

Directions:

Cook rice.

Heat some olive oil in a frying pan. Add the shrimp and cook until just pink. Remove from pan.

Add the leeks and ginger to the pan. Cook until the leek turns a light brown.

Add the broth and bring to a boil.

Make a slurry with the cornstarch and water. Add it to the broth. Cook until thickened. If you need it to be thicker, add more cornstarch/water slurry.

Return the shrimp to the pan and cook for a few minutes.

Serve over cooked rice.