If you don’t like chicken, you might find this meal disappointing. Tonight L and I made Spring Chicken with Leeks and Peas Served with Lemon Rice. I have mentioned previously that as a rule L does all the chopping and I do the assembling of these meals. This evening we both got off pretty lightly, workload wise, but particularly L. He chopped a leek and some parsley, that was it. I cooked some rice in chicken stock, olive oil and lemon zest, with parsley added just before serving. I browned the chicken in olive oil and butter, added the leeks, deglazed the pan with some white wine, threw in a huge amount of frozen peas and turned off the heat. The concoction was seasoned with salt and pepper with the juice of a lemon squeezed over the top. The chicken mixture was put on the plate with the rice dolloped on top. At Rachael Ray’s suggestion, I used an ice cream scoop to serve the rice. That was certainly novel.
This meal is light and reasonably tasty, and about as easy as they come. Our main problem is with the chicken. The cumulative effect of meal after meal of chicken this year, means that we have a bit of a knee-jerk response to the bird, unless it is exceptionally good. We ate all of the meal, bar a pile of chicken left on each plate. The rice was a bit on the sticky side which allowed it to glue together enough to be scooped up. The peas and leaks in white wine made a very good vegetarian meal, or an unusual side dish. I would imagine that the peas and leeks could be stirred into the rice with the parsley, and you could probably still mould it into little piles with the scoop. Maybe you could model it into a bunny shape, or a replica of the Eiffel Tower.
Overall, this is a winner if you like chicken. It fits the criteria for a good 30 minute meal- it’s quick, easy and reasonably tasty with minimum preparation and clean-up. Unfortunately it fell perhaps a little on the bland side. Maybe we could replace the chicken with shrimp and add a ton of garlic, and we’d be happier. Unfortunately, chicken, we’re just not that into you. Let’s see how the addition of some stock and some carrots goes for tomorrow night’s Chicken and Rice Stoup.