Ingredients

IngredientsPOACHED LEEKS:

• 6 medium leeks, split lengthwise and washed well
• 6 to 8 cups chicken stock or low-sodium canned chicken broth
• 1 3/4 teaspoons salt
• 1/4 cup red wine vinegar
• 1 tablespoon minced shallots
• 2 teaspoons Dijon mustard

• Freshly ground black pepper
• 1/2 cup vegetable oil
• 1/4 cup olive oil
• 1 tablespoon chopped fresh parsley leaves
• 1 tablespoon chopped fresh chives
• 1 cup grape tomatoes, halved

CHICKEN:

• 6 cipollini onions, peeled and finely chopped
• 6 tablespoons butter, softened
• 2 tablespoons chopped fresh thyme leaves
• 6 boneless chicken breasts, with skin and wing joint attached

• Salt and pepper
• Essence, recipe follows
• Oil, for sauteing

EMERIL'S ESSENCE CREOLE SEASONING (ALSO REFERRED TO AS BAYOU BLAST):

• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper

• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

Description

Cooking Channel Serves Up This Cipollini Stuffed Chicken Breasts And Poached Leeks With A Dijon Vinaigrette Recipe Recipe From Emeril Lagasse Plus Many Other Recipes At CookingChannelTV.com.

View Full Recipe