Quick Chicken with Leeks, Tomatoes & Sherry

Nothing makes me crazier than not having our meals planned ahead. I admit to being so much of a Susie Homemaker that I actually have a good idea of what will be on the family table within the next week. Usually Monday's dinner is a Part Deux of Sunday's meal. I get home late, and it's easy for Chuck to just reheat. But not cooking dinner on Easter threw me a loop, and I totally forgot to get anything going for Monday's dinner on Sunday night. So I'm laying in bed in the wee hours of the morning, just before the alarm goes off freaking out that I was going to have to add making dinner to my morning chores before work. Ugh.

So 6:30 Monday morning finds me in my ratty red robe, standing in front of the stove,  browning boneless, skinless chicken breasts in olive oil. A granny fork in one hand, a mug of coffee in the other.  I  had absolutely no idea what I was going to do with these insipid things and was considering pulling a bottle of barbecue sauce from the pantry, dumping it into the pan and calling it done. But when I'd pulled a bag of frozen strawberries out of the freezer, I also saw a bag of frozen chopped leeks from Trader Joe's.  Chicken breast with leeks sounds much more appetizing than gloppy barbecue  sauce. And boneless, skinless chicken needs something. This chicken dish came together in a flash, and it reheated on Monday night in 10 minutes flat, with a side of rice and green beans. All I can say is that this tastes wonderful and will now officially become a fast go-to weeknight recipe. 

Everything in this great one-pot dinner came from my pantry and freezer. If you don't have frozen leeks, either cut some up yourself, or just substitute onions. Not quite the same dish, but still delish.

Quick Chicken with Leeks, Tomatoes & Sherry

2T olive oil
3 large skinless, boneless chicken breast, split in half and pounded to 1/2"
3 cups sliced leeks, white and light green part only, fresh or frozen, or onions
2 garlic cloves, minced (jarred is fine)
1 14 oz. can diced tomatoes
1/2 tsp. dried thyme
(1 T orange or lemon zest, opt.)
salt and fresh ground black pepper to taste
1/2 cup dry cocktail sherry
1/2 cup water

Heat the oil in a large sauté pan over medium high heat until it ripples. Add the chicken breasts, and brown on both sides; cook them in batches so the pan isn't crowded. Remove the chicken to a plate and add the leeks or onions, and the garlic. Season lightly with salt, and use the liquid produced from the leeks to loosen and browned bits from the bottom of the pan. add the tomatoes, and all the remaining ingredients and bring to a simmer. Place the chicken back in the pan, cover and cook about 20 minutes until the chicken is cooked through. Serves 2-4., and reheats beautifully.

Quick Chicken with Leeks, Tomatoes & Sherry

For Breakfast, Lunch or Dinner: Spinach, Mushroom & Bacon Strata

Sometimes, I get lazy. Even though I love to cook, often I'd rather hang out with a cup of coffee in the morning, or with a glass of wine in the evening and not have to fuss much over a meal for the assembled family. This usually happens over the holidays or on vacation. Unfortunately, I also have a solid case of Italian Guilt, instilled most thoroughly by my mother years ago that I haven't been able to shake. Its forced me to find something delectable to serve the gang that won't force me to run around the kitchen at the last moment. Usually it ends up being a make ahead dish, and a good one. A strata.

In case you aren't up on just what a strata is, I'll explain. A strata is a layered dish, involving bread, eggs and usually cheese, plus whatever other goodies (generally pre-cooked) you want to add in. As it bakes, it puffs, almost soufflé-like and then settles into a rich, puffy, creamy dish that you can have for pretty much any meal. You can make them savory or sweet, both versions are great additions to your cooking repertoire.

The nice part is that a strata is much better if you assemble it hours in advance, or the night before, and let it set in the fridge until baking time. It bakes in about an hour, which gives the cook time for that second cup of coffee, or glass of wine. For breakfast or brunch with a savory strata, all you need is some fruit on the side, and maybe some pastry; for lunch or dinner, a good salad or a side vegetable, or a cold soup before the strata  is nice. If you choose to make a sweet one, it makes a wonderful breakfast  or a fabulous dessert for a light meal. I promise to give you a sweet strata recipe later into the Autumn.

I've been making this version for years, but I've adopted a technique from Cook's Illustrated recently that adds some weights on top of the casserole while it chills. I think it really does improve the texture. I always chill the assembled strata at least 8 hours before baking to be sure all the stale bread has had a chance to soak up the eggs and cream. I just make it up before I go to bed, and let it rest while I do.

Adapted from Cook's Illustrated

Spinach, Mushroom and Bacon Strata
Serves 6-8

Spinach, Mushroom & Bacon strata. Cheesy and easy to make ahead,
and so delicious1

Ingredients

8 slices of stale Italian bread, sliced 1/2" thick
4T unsalted butter, softened
6 slices of smoked bacon, roughly chopped
8 oz. sliced cremini mushrooms
1 small onion, chopped fine
1 10oz. box frozen chopped spinach, thawed and squeezed dry
8 oz. Gruyere cheese, shredded
6 large eggs
1-1/2 cups whole milk
1/2 cup light cream
1/4 tsp. ground nutmeg
1 tsp. kosher salt
ground black pepper
cooking spray or butter for pan

Instructions

Spray an 8" square baking dish with cooking spray or butter liberally. Spread one side of each slice of bread with a half tablespoon of butter, and set aside. In a large non-stick frying pan, cook the bacon until just crisp, and then remove to a paper towel lined plate to drain, leaving the bacon fat in the pan. Add the onions and mushrooms to the fat, and cook until the onions are soft, about 5-6 minutes over medium high heat. Add the spinach to the pan and stir until heated through. Turn off the heat, and mix in the bacon. Set the pan off the hot burner.

Place 4 slices of the bread in the bottom of the prepared pan, buttered side up. Distribute 1/2 of the spinach mixture over the bread evenly, and then sprinkle over 1/3 of the shredded Gruyere. Arrange the remaining 4 slices on top of the cheese, more or less in the opposite direction from the bottom slices. Top with all the remaining spinach mixture, and then 1/2 of the remaining cheese.

Whisk together the eggs, the milk, the cream, the nutmeg, kosher salt and black pepper to taste, and por the mixture carefully over the top of the bread and spinach mixture in the baking dish. Place a large  sheet of plastic wrap flush on top of the top cheese layer, and place a small, heavy frying pan ( or as Cook's suggests 2 1-pound boxes of sugar) on top of the plastic wrap to weigh down the bread. Chill it weighed down for at least 3 hours, or overnight. When ready to serve, preheat the oven to 325ºF, remove the weights and the plastic wrap and sprinkle over the remaining Gruyere cheese and bake for 55-65 minutes, until browned and puffed.  Serve hot or at room temperature, and remember, it will deflate just about as soon as it comes out of the oven, and that's supposed to happen...