chickenEven though spring is technically only a couple of weeks away, the white stuff is still piled up outside and you’re probably pretty sick of winter by now. We try to make the best of our time indoors by cooking with flavours that’ll give your house that warm, comforting smell. Nothing beats the smell of home cooking!

With more time inside, you have more of a chance to think about what to cook for dinner. During the cold days of winter, we often turn to braising, crock pots and full-flavoured savoury dishes.

Some of these dishes, especially ones that are French-inspired, use techniques that require more time and effort, but when it’s minus 30 out and the thought of going outside hurts your face, a little extra time by a warm stove is probably pretty appealing.

This recipe for Chicken a la Printanier allows us to use local ingredients and pairs well with mashed potatoes – the ultimate comfort food. Enjoy the (hopefully) last few days of winter with this hearty meal, and stay warm!

Chicken a la Printanier

Ingredients

  • 4 chicken breasts
  • 3 sprigs thyme
  • 1 clove garlic
  • 1 leek (whites only)
  • 1 carrot, sliced diagonally
  • 1/3 cup white wine
  • 2 cups 35% cream
  • Snow peas
  • Salt and pepper to taste

Instructions

  • Remove leaves from thyme and chop.
  • Season the chicken breasts with salt, pepper and thyme. Sear the breasts in a hot pan with olive oil, skin side down first. Remove and set aside.
  • In the pan where the chicken was seared, add leeks and garlic, sauté for 3 minutes (do not let it brown too much).
  • Deglaze the pan with white wine and allow to reduce by three-quarters. Add cream and reduce until the sauce coats the back of a spoon.
  • Add carrots and chicken breast, cover with lid or foil and place in preheated oven, cook for approximately 30 minutes.
  • Once finished, season with salt and pepper and add the snow peas.

 

Image: Apolonia / FreeDigitalPhotos.net