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Slow Cooker Chicken Breasts in Port Wine Smothered with Leeks - 14g Carbohydrate; 1g Dietary Fiber

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  • Chupa Babi
    * Exported from MasterCook * Slow Cooker Chicken Breasts in Port Wine Smothered with Leeks Recipe By : Serving Size : 6 Preparation Time :0:00
    Message 1 of 1 , Feb 17, 2010
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      * Exported from MasterCook *

      Slow Cooker Chicken Breasts in Port Wine Smothered with Leeks

      Recipe By :
      Serving Size : 6 Preparation Time :0:00
      Categories : LowerCarbs Poultry

      Amount Measure Ingredient -- Preparation Method
      -------- ------------ --------------------------------
      4 tablespoons unsalted butter -- (1/2 stick)
      4 large leeks -- finely chopped, using the white and tender green parts
      salt and freshly-ground black pepper
      6 chicken breast halves -- boned and skinned
      1 cup Ruby Port
      1/2 cup double-strength chicken broth -- undiluted condensed broth
      1/2 cup heavy cream

      Melt the butter in a large skillet over medium-high heat. Add the leeks and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Saute until the leeks are fragrant, 2 to 3 minutes. Transfer the leeks to the insert of a 5 to 7-quart cooker.

      Sprinkle the chicken with 1 teaspoon of salt and 1/4 teaspoon pepper and place atop the leeks in the slow cooker insert. Pour in the port and broth. Cover and cook on LOW for 3 hours, until the chicken is cooked through.

      Transfer the chicken to a serving platter and cover with aluminum foil. Pour the leeks and liquid into a saucepan and boil for 5 minutes. Stir in the cream and season with salt and pepper if needed.

      Cut each chicken breast on the diagonal into 4 pieces. Ladle some of the leek sauce onto a plate and top with the chicken. Spoon over some of the remaining sauce.

      Serves 6.

      AuthorNote: This extraordinary dish, made from the simplest of ingredients, is one from famed chef Fredy Giradet of the restaurant Girardet in Crissier, Switzerland. I have made this dish as a braise on the stovetop for years, but it really does well in the slow cooker. I think the sauce is even more intense and flavorful. Girardet would serve this on a bed of potato and turnip gratin.

      DOUBLE-STRENGTH BROTH: Also called 'condensed', this broth is usually diluted with an equal amount of water. For stronger flavor, don't dilute it.

      Source:
      "Slow Cooker: The Best Cookbook Ever by Diane Phillips, 2009."
      S(Formatted by Chupa Babi):
      "Feb 2010"
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      Per Serving (excluding unknown items): 487 Calories; 29g Fat (58.5% calories from fat); 32g Protein; 14g Carbohydrate; 1g Dietary Fiber; 141mg Cholesterol; 177mg Sodium. Exchanges: 4 1/2 Lean Meat; 1 1/2 Vegetable; 0 Non-Fat Milk; 3 Fat.

      NOTES : Cooker: 5 to 7-quart
      Time: LOW for 3 hours

      Nutr. Assoc. : 0 0 0 0 0 327 0
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