A Favorite Meal from the Driscoll Home: Chicken and Leeks

In a little change of scenery here on PastorMark.tv, Ashley wanted to share a favorite meal with everybody. Stay tuned for more from her and Grace in the future.

Chicken and Leeks

Adapted from The Herbal Kitchen

45 minutes



2–3 leeks (depending upon size), sliced thinly
4 chicken breasts, thawed
2 c. chicken stock
2 lbs. red potatoes
1/2 c. sour cream
A few tablespoons of tarragon or basil, for garnish
1/4 lb. cremini or button mushrooms, sliced (optional)
Cooking oil


  1. Rinse potatoes, then put into a pot with cold water and boil until soft enough to mash.
  2. Slice leeks and mushrooms.
  3. Generously salt and pepper the chicken breasts.
  4. Sear the chicken breasts on both sides in a sauté pan with a little oil.
  5. Add chicken stock and vegetables. Cover a lid.
  6. Cook until chicken’s juices run clear (approximately 15 minutes)
  7. Mash potatoes and add sour cream.
  8. Spoon potatoes onto plates and place a chicken breast on top of each.
  9. For the sauce, you can serve it as it is, finish it with cream, or make it into gravy.
  10. Garnish with herbs and serve with baguette for dipping.