Prep 30 mins
Cook 40 mins
I obtained four large leeks and wondered "How can I combine this with the chard in my garden and chicken to make a dinner?" I made a huge pot and it was completely devoured. I figured I'd better submit this before I forgot how I built it. (happens all of the time) I cut the recipe in half for submission.
- In a large cast-iron skillet, over med/high heat, melt 2-4 large tablespoons of shortening and fry 4-6 chicken breasts. Save both the oil and the chunky stuff on the bottom of the pan.
- While the chicken is cooking prepare the leeks by cutting off the roots and the last 1" from the green end of the leek. Split the leek lengthwise and under running water, clean out any dirt. Chop the leek into 1/4 inch slices.
- Chop the onion, chard stems, and garlic.
- Once the chicken is cooked through, remove and drain on paper towels, or a rack.
- Stirring frequently to avoid browning, cook the leeks, onion, and chard stems in the oil that the chicken was cooked inches Make sure to scrape all of that browned goodness off of the bottom of the pan. Depending on the size of the pan, this may take a couple of shifts. Cook until the leeks are soft and the onions are translucent. Toss the garlic in for the last two minutes of cooking. Add a couple shakes of salt and several grinds of pepper (to taste).
- In a large pot, add 9 cups of chicken broth (water and cubes work great also) and bring to a gentle boil.
- Chop up the chard leaves and add them to the pot of broth.
- Add the leeks, onions, chard stems, and garlic.
- Simmer for 10 - 12 minutes, or until the chard leaves are wilted.
- Serve in bowls over cooked noodles and with a hunk of sourdough bread. Stand back! It will go fast.