Happy St. Patrick's Day! Green beer isn't quite my speed, so today I'm loading up on healthy greens instead. This recipe for chicken "not" pie is chock full of veggies and is quick to prepare since there's no crust.
What You'll Need:
1/4 cup olive oil
2 leeks (including part of the green part), washed, dried, and chopped
1/8 tsp salt
1/8 tsp ground black pepper
1 cup dry white wine (or water)
1 cup vegetable broth
1 pinch of dried thyme
2 boneless chicken breasts (4 oz each), chopped
3 all-purpose potatoes, cut into 1" cubes
2 carrots, cut into coins
1 cup frozen peas
1/2 lb asparagus, cut into 1" pieces
2 Tbsp lemon juice
Chopped parsley for garnish
- Pour half of the oil into a large skillet over medium heat. When it's heated, add the leeks, salt, pepper, and salt and cook, stirring occasionally, for 5 minutes until softened.
- Add the wine, water, broth, and herbs. Bring to a boil and let it cook for about 1-2 minutes.
- Add the chicken and reduce the heat to medium-low. Cover the skillet and allow the food to simmer for about 5-6 minutes, or until the meat is barely cooked through.
- Remove the chicken and add the potatoes to the skillet. Bring the mixture to a boil, then reduce the heat slightly so it's still bubbling. Cook until the potatoes are almost tender.
- Stir in the carrots and cook for another few minutes. By now, the liquid should be thickening. If not, raise the heat and cook for another few minutes.
- Add the remaining oil gradually, stirring vigorously with the back of a spoon.
- Add the peas and asparagus to the skillet.
- Cook, stirring occasionally, for about 3 minutes. The veggies should all be brightly colored and tender.
- Return the chicken to the pan and add the lemon juice.
- Warm the chicken all the way through, and taste/adjust seasoning.
This recipe is another winner from my Runner's World Cookbook. I highly recommend it as a great way to get your veggies!