Chicken And Leek Stew With Basil

Directions

1. 1. Trim off and throw away root ends and tough green tops of leeks. Cut leeks in half lengthwise and rinse well, then cut crosswise into 1/2-inch-thick slices. Rinse chicken and pat dry. Scrub potatoes and cut into 1/2-inch cubes.
2. 2. In a 5- to 6-qt nonstick pan over medium-high heat, heat butter. Add in chicken and turn as needed to brown lightly on all sides, 4 to 5 min total; transfer to a small bowl.
3. 3. Add in leeks to pan; stir till limp, 3 to 4 min. Add in broth, vermouth, minced basil, lemon peel, and potatoes; cover and bring to a boil over high heat. Reduce heat and simmer 10 min. Lay chicken on vegetables in pan; cover and simmer till potatoes are tender when pierced and chicken is white in center of thickest part (cut to test), 10 to 16 min longer.
4. 4. With a slotted spoon, return chicken to the small bowl. Add in peas to leek mix. In another small bowl, blend cornstarch and 1/4 c. water till smooth. Stir into pan and bring to a boil over high heat, stirring. Add in salt and pepper to taste.
5. 5. Spoon equal portions of the leek mix into wide soup bowls. Top each mound of leeks with a piece of chicken (if you like, cut breasts crosswise into 1/2-inch-thick slices). Garnish with lemon slices and basil sprigs.
6. NOTES : This sturdy stew also calls for knives and forks.