Aired March 23, 2012
Salt and pepper
1 carrot, peeled and coarsely chopped
1 rib celery, coarsely chopped
1 small onion, peeled and halved, root end attached
1 lemon, sliced
1 bay leaf
A few sprigs of thyme
Half a bunch flat-leaf parsley
2 tablespoons butter
1 tablespoon EVOO Extra Virgin Olive Oil
3 medium leeks, trimmed, halved lengthwise, sliced crosswise 1/2-inch thick and thoroughly rinsed
1 tablespoon flour
1/2 cup dry white wine
1/2 cup heavy cream
2 to 3 tablespoons chopped fresh tarragon
1 tablespoon Dijon mustard
4 slices good-quality white bread, toasted, lightly buttered and halved into triangles
Place the chicken in a deep skillet and season with salt. Add the carrot, celery, onion, lemon, bay leaf, thyme, parsley and just enough water to cover the chicken. Bring to a boil then lower heat to a low boil and poach chicken for 15 minutes. Remove the chicken and shred or slice. Strain the stock.
Meanwhile, in another deep skillet, heat butter and EVOO over medium heat. Add the leeks and cook until softened, about 6-7 minutes. Season with salt and pepper; sprinkle with flour and stir for a minute. Add the white wine and ladle in 1 cup of chicken poaching stock. Stir in the cream for about 5 minutes to thicken. Stir in the tarragon and mustard. Add the shredded or sliced chicken.
Align the toast triangle on plates point to point, with the cut sides facing out. Top with the cream of chicken and leeks.