(Mark Bittman's)Chicken-Not-Pie

Peggy Lampman | Contributor

(This ongoing Runner's World Recipe Blog includes favorite past recipe links.)

It's a Trader Joe's kind of a night. I had my latest November copy of Runner's World Magazine in the car and the name of a recipe enticed me to try it. I ripped it out and went in to shop.

Everything I needed to complete the recipe came tidily packaged at Trader Joe's. I prefer using local, when available. Alas, much of the produce used in the recipe is past season.

I increased the recipe by 50 percent to insure it would be enough for the uber-health-conscious group coming over after their run. (If I'd gone over that, I would have had to use two pots. As it was, my Dutch oven was filled to capacity.)

I made several changes to the recipe. First, I added mushrooms. Then I thought they may add too much additional fluid so I added cornstarch as a thickener (glad I did!). These changes were incorporated to the recipe, below.

Cooking times are tricky with last minute veggies. You could remove the veggies, reduce the sauce and then return them back to the pot if you're concerned.

Next time I'll substitute chicken thighs for the breasts - they were a bit dry - and add garlic. At this time of the year, wild rice would have been a great substitute for the brown rice.

This is a decent recipe, with nice acidity and healthful components. The "glycogen-depleted" group was pleased with the simple tasty comfort food: no frills, low calories. I confess, I've enjoyed previous Runner's World healthy recipes (linked below) more.

I cooked 1 1/2 cups dry brown rice, according to the package instructions, and it was the perfect amount to accommodate the "not pie".

Previous Runner's World Knock-Off's:

Naan Pizza with Roasted Tomatoes and Asparagus
Grilled Turkey Salisbury Steaks
"Fried" Chicken
Fettucine Alfredo
Turkey, Cracked Wheat Burgers
Frogmore Soup

Yield: 6 servings (with rice)
Cost: Approx. $ 18.50
Time: 45 minutes

Ingredients:

1/3 cup olive oil, divided
3 leeks, washed well, dried, and chopped
1 tablespoon corn starch
1 1/2 cups dry white wine
1 1/2 cups chicken stock
1 teaspoon chopped fresh thyme, tarragon or rosemary
3 chicken breasts (1 1/2-2 pounds)
5 large red potatoes, cut into 1-inch cubes
4 medium carrots, cut into coins
3/4 pound sugar snap peas, trimmed
3/4 pound asparagus, cut into 1-inch squares
10 ounces button mushrooms, washed and quartered
2 tablespoons freshly squeezed lemon juice
1 teaspoon paprika

Directions

1. Put half the oil in a large, heavy-bottomed pot or Dutch oven. Add leeks and lightly season with kosher salt and freshly ground pepper. Cook 5 minutes, stirring.
2. Whisk corn starch into wine and let sit a couple of minutes.
3. Stir wine mixture then stir into leeks; stir in stock and herbs; boil one minutes. Add chicken, reduce heat, cover, simmer until barely cooked (7 to 9 minutes); remove and reserve.
4. Add potatoes. Bring to a boil then reduce heat and simmer, covered, 5 minutes. Add carrots and simmer 4 minutes, slowly adding remaining oil while stirring. Add peas, asparagus and mushrooms. Cook, stirring, 3 minutes.
5. Chop reserved chicken into 1-inch pieces; return to pot with any chicken juices and lemon. Heat through.