Chicken with Leeks and Lemon
Cookbook
Page 341
Cuisine: English/Scottish
Course: Main Courses
Reviews
1 reviews,
average rating 5.0 / 5
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|I love the texture of slow-braised leeks so have been planning to try this for a while, and liked it as much as I expected to.
White wine could probably be substituted for the vermouth if necessary, though it wouldn't be quite the same.
2 comment(s)
kateq
· 12 years ago
Doesn't this sound wonderful?! I'm so glad you posted this review; I forget about this book, as much as I like it.
Sovay
· 12 years ago
It's probably the book I consult most often these days (having taken over that role from Jane Grigson's Vegetable Book) - so useful when I find myself with half a swede or a head of celery to use up, and inspiration refuses to strike ...