Chicken and Leeks, French Style

On Friday, Austin and I made up our own French dish, using Chateau Ste. Michelle Chardonnay with the chicken and leeks. I think anything with white wine is French so I call this dish a French inspired dish.

First, we browned the chicken thighs until they were cooked inside. Then, we sauteed the leeks, garlic, tomatoes, fresh parsley, fresh white corn, and mushrooms in butter, olive oil, chicken stock, and white wine. When doing this recipe, make sure that you prepare the leeks properly because they're dirt magnets and make sure that the leeks are cooked through. Once the leeks were cooked, we added the browned chicken and cooked the whole thing for 10 minutes. We seasoned it with salt, pepper, and garlic powder. If the dish is saucy, add flour to thicken the sauce. Then, it was served on angel hair pasta.

Delicious!