Tarragon Chicken with Spring Greens

Ingredients

• 1 1/2 lb boneless chicken thighs
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 2 leeks, sliced and washed well
• 3 cloves garlic, minced
• 1/2 cup white wine or broth
• 1/2 cup heavy cream
• 2 tsp chopped fresh tarragon
• 4 cups spring greens or spinach
• 1 tbsp lemon juice

Method

1. Season the chicken with salt and pepper.
2. Brown the chicken in olive oil over medium-high heat, 4–5 minutes per side; transfer to a plate.
3. Add the leeks to the pan and cook until tender, then add the garlic.
4. Pour in the wine and simmer 2 minutes, then stir in the cream and tarragon.
5. Return the chicken and simmer until cooked through.
6. Stir in the greens to wilt, finish with lemon juice, and serve.

Notes

Leeks often hide grit, so rinse them very well after slicing.