Monday December 10
Haven't had this for a year or so - can't imagine why. But we got some splendid long white leeks from Findlay Market, and they were perfect for this.
The procedure was basically the same as before using chicken stock for the braise, and patting the chicken breasts with fresh thyme as well as tarragon. The leeks were meltingly tender, and go very well with the mild chicken.
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