WRAL reporter Brian Shrader and our own Lisa Prince feature seasonal recipes in their Got to Be Good Cookin’ segment using ingredients grown and available right here in North Carolina.
Brian and Lisa wrap up a month of chicken recipes with this one for chicken and leeks, based on directions from a 2009 issue of Real Simple magazine. First, layer in chicken thighs, leeks and new potatoes in a slow cooker and cook for up to seven hours on low. Then, remove the potatoes and cooking juices from the slow cooker and mix with peas and cream in a pot to create a rich sauce. Finally, pour the sauce over the chicken from the slow cooker and the dish is ready to serve. You can cut your cooking time in half by using the high setting on your slow cooker.
You can find fresh, locally grown ingredients for this recipe and others at farmers markets and roadside stands across the state. To find a location near you, go to www.ncfarmfresh.com.