Feel free to make this dish in all four seasons. I just call it “Spring Chicken” because it tastes light and crisp, like spring air, and because “Spring Chicken” sounds more appetizing than “Leeky Chicken,” which was what I called an earlier version of this recipe.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Bring the chicken stock to a boil in a small pot. Stir in the rice, lemon zest, and 1 tablespoon of the EVOO—eyeball the amount. Return to a boil, then reduce the heat to a simmer and cover the pot. Cook for 17 to 18 minutes, until tender.
Step 2
Heat a large nonstick skillet over medium-high heat. Add the remaining 2 tablespoons of EVOO (twice around the pan), and the butter. When the butter melts into the oil, add the chicken to the pan and sauté until lightly golden on both sides, 4 minutes.
Step 3
Cut the leeks in half lengthwise, then slice into 1/2-inch half-moons. Place the leeks in a colander and wash under cold running water, separating the layers and releasing all the grit. You can also place the sliced leeks in a large bowl of cold water and swish them around like a washing machine. The grit will fall to the bottom of the bowl. Drain the leeks well and add them to the chicken.
Step 4
Cook the leeks with the chicken until they wilt down, 3 minutes or so. Add the white wine to the pan and scrape up any pan drippings. Add the peas and heat through, another minute or two. Turn off the heat and season with salt and pepper. Drizzle the lemon juice over the chicken and leeks. (Juice the fruit with the cut side facing up, keeping the seeds with the lemon rather than in the chicken.)
Step 5
Fluff the rice with a fork. The zest in the cooking liquid will have infused the rice with lemon flavor. Add the parsley and toss the rice to combine.
Step 6
Pile the chicken and leeks on dinner plates and top with a small mound of lemon rice.
Tidbit
Step 7
I use an ice-cream scoop to serve rice.
