I PROBABLY SHOULD WRITE A LEFTOVER CHICKEN COOKBOOK. I LOVE ROAST CHICKEN BUT BECAUSE I'M USUALLY COOKING FOR TWO, THERE'S ALWAYS A LOT OF LEFTOVER CHICKEN, MOSTLY WHITE MEAT SINCE BOTH LYNN AND I PREFER THIGHS TO BREASTS. WHITE MEAT DOESN'T TAKE WELL TO MORE COOKING, WHICH TOUGHENS IT AND DRIES IT OUT. SO, ONE IS LEFT WITH THREE OPTIONS-- CHICKEN SALAD, CHICKEN SOUP AND CHICKEN IS SOME KIND OF SAUCE, WHICH GOES WELL OVER PASTA OR RICE. THIS IS ONE OF THOSE INVENTIONS AND ONE OF THE SIMPLEST. MAKE A SAUCE WITH LEEKS AND GARLIC. ADD A GENEROUS QUANTITY OF CRÉME FRAÎCHE, AND LOTS OF FRESH TARRAGON, FOLD IN THE LEFTOVER CHICKEN, HEAT GENTLY AND SERVE OVER PASTA. YOU'LL PROBABLY HAVE ENOUGH FOR FOUR. YOU MIGHT EVEN HAVE SOME LEFTOVERS.
BRING A LARGE POT OF WATER TO A SIMMER ON TOP OF THE STOVE. SALT GENEROUSLY.
CUT THE CHICKEN OFF THE BONES AND TEAR INTO PIECES, RESERVING ANY OF THE COAGULATED JUICES.
TRIM THE LEEKS, SLICE LENGTHWISE IN HALF. RINSE UNDER RUNNING WATER. CUT CROSSWISE INTO 1/4-INCH PIECES.
PEEL AND SLICE GARLIC INTO THIN SLIVERS.
PULL THE LEAVES FROM THE TARRAGON STEMS AND CHOP.
MELT 2 TBSPS OF BUTTER AND A SPLASH OF COOKING OIL IN THE BOTTOM OF A MEDIUM SAUCEPAN.
ADD THE LEEKS AND GARLIC. SALT. COVER. COOK ON A VERY LOW FLAME FOR 30 SECONDS TO A MINUTE OR UNTIL THE LEEKS ARE TRANSLUCENT.
ADD THE CHICKEN JUICES AND THE CRÉME FRAÎCHE. STIR UNTIL THE CRÉME FRAÎCHE HAS MELTED AND IS BUBBLING SLIGHTLY.
FOLD IN THE CHICKEN PIECES AND TURN IN THE SAUCE.
TURN OFF THE HEAT AND ADD HALF THE TARRAGON. COVER.
BRING THE PASTA WATER TO A BOIL AND COOK AS DIRECTED (USUALLY 8-10 MINUTES). DRAIN AND TOSS WITH 2 TBSPS OF BUTTER. EMPTY INTO A WARMED SERVING BOWL.
REHEAT THE SAUCE AND SPOON OVER THE PASTA. GARNISH WITH THE REMAINDER OF THE TARRAGON. SERVE WITH FRESHLY-GRATED PARMESAN CHEESE.
SERVES 4
Ingredients
Directions
BRING A LARGE POT OF WATER TO A SIMMER ON TOP OF THE STOVE. SALT GENEROUSLY.
CUT THE CHICKEN OFF THE BONES AND TEAR INTO PIECES, RESERVING ANY OF THE COAGULATED JUICES.
TRIM THE LEEKS, SLICE LENGTHWISE IN HALF. RINSE UNDER RUNNING WATER. CUT CROSSWISE INTO 1/4-INCH PIECES.
PEEL AND SLICE GARLIC INTO THIN SLIVERS.
PULL THE LEAVES FROM THE TARRAGON STEMS AND CHOP.
MELT 2 TBSPS OF BUTTER AND A SPLASH OF COOKING OIL IN THE BOTTOM OF A MEDIUM SAUCEPAN.
ADD THE LEEKS AND GARLIC. SALT. COVER. COOK ON A VERY LOW FLAME FOR 30 SECONDS TO A MINUTE OR UNTIL THE LEEKS ARE TRANSLUCENT.
ADD THE CHICKEN JUICES AND THE CRÉME FRAÎCHE. STIR UNTIL THE CRÉME FRAÎCHE HAS MELTED AND IS BUBBLING SLIGHTLY.
FOLD IN THE CHICKEN PIECES AND TURN IN THE SAUCE.
TURN OFF THE HEAT AND ADD HALF THE TARRAGON. COVER.
BRING THE PASTA WATER TO A BOIL AND COOK AS DIRECTED (USUALLY 8-10 MINUTES). DRAIN AND TOSS WITH 2 TBSPS OF BUTTER. EMPTY INTO A WARMED SERVING BOWL.
REHEAT THE SAUCE AND SPOON OVER THE PASTA. GARNISH WITH THE REMAINDER OF THE TARRAGON. SERVE WITH FRESHLY-GRATED PARMESAN CHEESE.
SERVES 4