Recipe courtesy of Emeril Lagasse

Cipollini Stuffed Chicken Breasts and Poached Leeks with a Dijon Vinaigrette

Getting reviews...
  • Level: Intermediate
  • Total: 2 hr 35 min
  • Prep: 40 min
  • Inactive: 1 hr 10 min
  • Cook: 45 min
  • Yield: 6 servings
Share This Recipe

Ingredients

Poached Leeks: 

Chicken:

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

Directions

  1. Leeks:
  2. Trim enough of the root ends of the leeks to dispose of the roots yet still keep the leek halves held together at the root ends. Trim the tops so that only the white and some of the light green tops remain. Discard the dark green tops or reserve for another use.
  3. Place the trimmed, halved leeks in a medium saucepan and add the chicken stock. It should be enough to cover the leeks by 1-inch or so. If not, add water as needed to cover the leeks. Add 1 teaspoon of the salt and bring to a gentle boil, weighting the leeks with a small heatproof plate or other heatproof object in order to keep the leeks submerged while cooking. Reduce heat to a simmer and continue to cook the leeks until they are very tender when pierced with the tip of a knife, 12 to 15 minutes. Using tongs or a slotted spoon, carefully remove the leeks from the poaching liquid and set aside on a paper-towel lined plate to cool. Once cooled, cover the leeks with plastic wrap and transfer to the refrigerator until thoroughly chilled, 1 to 2 hours. (Note: You can strain the leek poaching liquid and reserve for another use, such as for soup or risotto.)
  4. While the leeks are chilling, make the vinaigrette. In a medium non-reactive bowl combine the remaining 3/4 teaspoon salt, vinegar, shallots, mustard, and pepper and whisk to combine. Let it sit for 5 to 10 minutes. Combine the vegetable oil and olive oil in a measuring cup. While whisking constantly, slowly drizzle the oil into the vinegar-shallot mixture until the vinaigrette is smooth and thick. Whisk in the parsley and chives. Taste and adjust seasoning, if necessary. Refrigerate until ready to serve.
  5. Chicken:
  6. Preheat the oven to 400 degrees F.
  7. In a small bowl combine onions, butter and thyme and mix well. Loosen the skin from the chicken and stuff some of the onion butter underneath each breast. Season each chicken breast with salt, pepper, and Essence.
  8. Heat an ovenproof saute pan over high heat. Add the oil and heat. Place the chicken breasts in the pan, skin side down, in batches as necessary, and saute until skin is golden brown, about 5 minutes. Turn breasts over, place in the oven and cook until chicken is cooked through, about 10 minutes.
  9. When ready to serve, divide the leeks among 6 plates, crossing the 2 pieces in an X-fashion, and drizzle generously with the vinaigrette. Garnish with the halved grape tomatoes on the side. Top the leeks with the chicken, drizzle with additional vinaigrette if desired, and serve immediately.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

Yield: 2/3 cup
  1. Combine all ingredients thoroughly.
  2. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

Fudge Factor

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …