1leek, root end trimmed, thinly sliced white part only, well rinsed
1/2cupdry white wine
1 1/2cupschicken broth
1lbred potatoes, small, about 1-inch diameter
1lbasparagus, trimmed and cut in to 2-inch pieces
1/2cupfrozen peas
1/4cupheavy cream
2teaspoonscornstarch
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Instructions
Preheat oven to 450F. (regular bake setting/not fan-assisted).Season chicken with salt and pepper. In a large, oven-proof skillet, melt butter over medium-high heat. Add chicken to skillet, skin side down and cook until golden, about 5 minutes. Turn the chicken and cook the other side for about 5 minutes, as well. Transfer chicken to a plate. (If there is a lot of fat in the pan, spoon off most of it and discard.)
Reduce heat to medium. Add leeks and cook, stirring, until softened, about 4 minutes. Add the wine and allow to simmer about 1 minutes, or until most has evaporated. Add the chicken broth and potatoes, along with a sprinkling of salt and some freshly ground pepper. Bring to a boil, then return chicken to pan, skin side up. (*Note: If your skillet is small, you may wish to transfer it all to a small roasting pan, for more room).
Place in oven and allow to cook in the oven for 15 minutes. Remove from oven, add the asparagus and peas. Cover with a lid or aluminum foil and return to the oven until potatoes are tender and chicken is cooked through, about 10-15 minutes more. Remove from oven. Remove chicken to a plate and place skillet/roasting pan over medium heat on the stove-top. Mix heavy cream with cornstarch. Stir into pan sauce to stir to combine. Simmer briefly to thicken the sauce. Taste, and season with salt and pepper, as necessary. Spoon pan sauce onto a plate with chicken and serve.
Notes
Don't forget to season your sauce at the end of cooking, as needed. The proper amount of seasoning will bring out all the great flavours in this dish!I started out with a stainless steel skillet, but switched to a small roasting pan, to comfortably fit all the ingredients. Unless your skillet is quite large and deep, you may wish to go that route as well. A roasting pan has the added benefit of being able to be used on the stovetop at the end as well, without switching pans again.Be sure to read the notes above this Recipe Card, for more tips on making this recipe.