Sunday, June 7, 2009
2 Tbsp. Olive oil
1 onion sliced
3 garlic cloves, pressed
4 chicken thigh fillets, cut into chunks
2 leeks, split, washed and chopped
250 ml gluten free chicken stock
1/4 cup KUNGFU GIRL white Riesling wine (obviously you can substitute other white wine for this)
1-2 cups cannellini beans, cooked -you can use canned OR- (soak 1 cup dried beans for 12 hours, rinse, and pressure cook in 4 cups water and 1 Tbsp. oil according to your pressure cookers instruction manual for 15 minutes)
2 tsp. cumin
1/2 tsp. cayenne pepper
2 red chiles, sliced
bunch curly parsley, chopped
salt and pepper to taste
1. Heat the oil in a casserole and fry the onions until soft but not browned (4 min), add the garlic, chicken and leeks and stir until the chicken is browned. Add the cumin, cayenne and chili peppers and stir.
2. Add the chicken stock and wine and simmer until the leeks are tender and the chicken is cooked (8 minutes, give or take what is needed).
3. Stir in the beans, heat through, salt and pepper to taste, stir in parsley and serve.
drink the rest of the wine with dinner.