Stella & Jacob's Leek Chicken & Sweet Potato Fries

Juicy, savory chicken, fresh and unique flavors. Difficulty: Easy

Prep & Cook Time

  • Prep Time: 30mins

  • CookTime: 30mins

  • Total Time: 1hr

  • Difficult: Easy

Ingredients

Leek Chicken

  • Chicken

  • Chicken Stock - 10oz

  • White Wine 5-7oz

  • Water 1-5oz

  • Leeks - 1

  • Lemon (or lime) - 1/4

  • White Onion - 1/3

  • Bay leaves - 10

  • Garlic gloves - 5

  • Red pepper flakes - 1 tsp

  • Salt - 1/2 tsp

  • Pepper (course grounded) - 1 tsp

  • Butter - 1 tsp

Sweet Potato Rounds

  • Sweet potato - 2 potatoes

  • Salt - 1/2 tsp

  • Pepper - 1 tsp

  • Garlic (ground) - 1tsp

  • Oil - 1 tbsp

Sauce

  • Heavy whipping cream - 6oz

  • Pepper - 1/2 tsp

  • Basil - 1 tsp

  • Dijon Mustard - 1/4 tsp

Kitchen Tools

  • Steel Sauté pan and lid

  • Baking Sheet

  • Tongs

  • Meat thermometer

  • Sharp Knife

Cooking Instructions

Getting started:

  1. Start by preheating your oven to 400 degrees

  2. Get out a cooking sheet and a sauté pan with a lid. Keep your sauté pan off the heat

  3. Get out all of your fresh produce and prep them. Once each step is completed place them into your cold pan:

    1. Garlic gloves 5, take the flat part of your knife and crush them. Mincing is not required, we just need the outside layer off.

    2. Leeks, cut off all the dark green bits from the top and the bottom 2ins and root. You should be left with a light green uniform cylinder. Cut that in half, take out the yellowish core and take off outside layer. Pull part all of the layers and wash them. They collect a lot of dirt.

    3. Bay leaves, we use them whole and still on the stem. Use about 10 leaves

    4. Lemon, cut your lemon into quarters. Take off the center white portion, called a pith, if left on it can become bitter

    5. Onion, chop your onion into large chucks, onion sizes are all over the place. Aim for about 1/3 of a whole onion though.

    6. Sweet potato, take your raw sweet potato and slice them into circles, with about a cm in thickness. More than anything try to keep them as uniform in thickness as possible.

    7. Place these on your cooking sheet and set aside

  4. Take out your chicken and wash it. No need to pat dry, you can just throw it into your cold pan as well

Putting in the work:

  1. Take your sweet potatoes sprinkle or dust, salt, black pepper, and ground garlic on them. You can go a little heavy on the black pepper.

  2. Drizzle oil on them, don't let them sit in a pool of oil. Some oil containers are better than others for this task. Graza oil has a great nozzle for drizzling oil. That is currently our favorite brand of oil to use.

  3. Set the pan aside, we will put them in the oven later.

  4. If you haven't already, place your chicken, leeks, lemon, onion, garlic, and bay leaves into your cold pan.

  5. Add the chicken stock until chicken is barely covered. If you don't have chicken stock, or run out, use water and add 1/2 tsp of salt

  6. Add an additional 5-6oz of wine, or about average glass of white wine.

  7. Add 1 tsp of red pepper flakes

  8. Add 1 tsp of black pepper, preferred course grounded.

  9. Now, cover your pan and turn on the burner to a low heat.

  10. Now, put your sweet potatoes into the oven.

  11. Slowly bring your water to simmer. Leave the chicken for about 6mins, flip it over, and cover for another 6mins

  12. Check your sweet potatoes, depending on how thin you cut them, they can take 12-20 minutes to cook. If they look a little too crispy you can take them out. They should still have time to go though.

  13. After the 12min mark, leave them in the oven and turn off oven.

  14. Next make your sauce, you want to set your sauce pan to a medium heat.

    1. Add in 6oz of heavy whipping cream.

    2. 1 tsp of basil.

    3. 1/2 tsp of black pepper.

    4. A tiny dash of mustard, 1/4 tsp or less

    5. Stir regularly, until thick

  15. Temp check your chicken. We are looking for 145 degrees, as will finish searing them to 160 degrees

  16. Once the chicken is at 145 degrees take the chicken breast out of the pan

  17. Put the remaining contents of the pan into the sink and trash. Keep the pan and place it back on the burner

  18. Use 1 tbsp of butter, place it into the pan and set the pan to a very high heat.

  19. As soon as the butter starts to melt, place the chicken into the butter. Continuously turn the chicken until you have some nice browning. This should only take 3-4mins.

  20. Temp your chicken and ensure it is above 155 degrees

Last mile:

  1. Take the meat out of the pan and cover it if for another 5mins on the plate

  2. add a final dash of salt to your chicken

  3. Plate your chicken, sweet potatoes, and sauce.

  4. Enjoy!

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