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chicken bay leaf evoo leeks garlic salt white wine chicken egg pasta thyme lemon zest parsley crusty cheese
Viewed: 7 - Published at: 8 years agoIngredients
- 2 boneless skinless chicken breast halves
- 1 large bay leaf, fresh or dried
- 2 tablespoons EVOO (extra-virgin olive oil)
- 4 large leeks, trimmed, washed, and dried
- 3 to 4 garlic cloves, chopped
- Salt and pepper
- 1 cup dry white wine
- 1 quart chicken stocK
- 2 cups egg pasta, such as broken egg fettuccine or tagliatelle
- 2 tablespoons fresh thyme leaves, chopped
- 2 teaspoons grated lemon zest
- 1/4 cup fresh flat-leaf parsley leaves, chopped
- Crusty baguette, sliced
- Soft cheese such as goat cheese, robiola, Camembert, or Boursin
Method
- Place the chicken and bay leaf in a small pan and add water almost to cover.
- Place over high heat, bring to a boil, reduce to a simmer, and poach the chicken until cooked through, about 10 minutes.
- Meanwhile, heat the EVOO in a soup pot or Dutch oven over medium heat.
- Add the leeks and garlic, season with salt and pepper, then stir, cover, and cook for 7 to 8 minutes.
- Add the wine and cook out for 1 minute, then add the stock and bring to a boil.
- Reduce the heat to a simmer.
- Remove the chicken from the poaching liquid and dice, then stir into the stock.
- Strain the poaching liquid and add it to the soup.
- Add the egg pasta, thyme, and lemon zest.
- Cook at a low boil until the pasta is tender.
- Stir in the parsley and adjust the salt and pepper.
- Serve with crusty bread spread with soft cheese.
