Chicken with vegetables

Makes 4 servings

Vicky

ingredients

1/4 cup olive oil
2 medium leeks (or 1 large), washed well and diced, including some of the green part
Salt and freshly ground black pepper
1/2 cup dry white wine or water
1/2 cup stock or water
1/2 teasp chopped fresh thyme or tarragon leaves, or a good pinch dried thyme or tarragon
2 boneless, skinless chicken breasts
2-3 large all-purpose potatoes (like red-skin or Yukon Gold), peeled if you like and cut into 1-inch cubes
2 medium carrots or parsnips, peeled and cut into coins
1/2 lb sugar snap or snow peas, trimmed and strings removed if necessary; or 1 cup shelled peas (frozen are fine)
1/2 lb asparagus, trimmed and cut into 1-inch pieces
2 tbsp freshly squeezed lemon juice
Chopped fresh parsley leaves

1
Put half the oil in a large skillet over medium heat.
2
When hot, add leeks, sprinkle with salt and pepper and cook, stirring occasionally, until softened, about 5 minutes.
3
Add wine, stock and herb; bring to a boil and let bubble for a minute or two.
4
Add chicken, turn heat down to medium-low, cover and simmer until meat is barely cooked through, 5 or 6 minutes.
5
Remove chicken and keep warm.
6
Add potatoes; bring to a boil.
7
Cook until potatoes are almost tender, about 5 minutes, adding liquid if necessary.
8
Stir in carrots and cook for another couple of minutes. Liquid should thicken; if it does not, turn heat up and cook another couple of minutes, stirring to prevent vegetables from sticking.
9
Add remaining oil gradually, stirring vigorously with back of a spoon as you do so.
10
Add peas and asparagus to pot.
11
Cook, stirring occasionally, until vegetables are brightly colored and just tender, about 3 minutes.
12
Chop or slice chicken and return it to pot, along with any juices that have accumulated.
13
Add lemon juice.
14
When warmed through, taste and adjust seasoning.
15
Serve in shallow bowls, garnished with parsley.