Truth be told, this has not been the Summer of Cooking. I’ve been making a lot of tried-and-true favorites, and we’ve also just been foraging for food when we’re hungry. Turning on the oven in July feels anathema to me. I don’t remember if I was always this averse to summer cooking, but it’s been bad this year.
When I have been trying new things that require heat, and that aren’t pie or jam, I’ve been cooking almost exclusively out of The Splendid Table’s How to Eat Supper. I bought this gorgeous book years ago on a recommendation from a blog somewhere (I had never heard of the famous show before), and I’d always wanted to delve into it. But, at the time, I didn’t think my cooking skills were up to par. I’m not sure why that was because these recipes are pretty accessible. And insanely elegant (except when I plate them because I am awful at plating). This was one of the first recipes I tried; perfect, delicious chicken in the most amazing bath of braised leeks in under 30 minutes. And the tarragon is just right. So. Good.
Jerry Traunfeld’s Tarragon Chicken Breasts with Buttery Leeks
Serves 4
2 cups thin-sliced leeks, white and green parts
2 cups chicken broth
4 Tbsp unsalted butter
4 boneless, skinless chicken breasts
Kosher salt and fresh-ground black pepper
2 tsp fresh lemon juice
2 Tbsp coarse chopped tarragon leaves
