We’re into November! I’m still cranking away on the GI service and haven’t seen Sarah since the beginning of the week since she started working the night shift on trauma. Halloween at a children’s hospital is a blast.
I spent a lot of the day strolling around the hospital in my costume yipping at passersby. Don’t worry. Patients were still cared for. Unfortunately, I don’t really think you could say the same for the trauma surgery service though…But I guess if you were getting rolled into the ER after being shot or stabbed, you wouldn’t want to see a pink colored monster racing towards you.
Today’s Halloween inspired recipe pays homage to a classic monster, Frankenstein, who was created via stitching together various scavenged body parts. So I am exhuming parts of the potato leek soup, leftover leek tops, and chicken broth from the previous posts.
Braised Chicken and Leeks with Potato Puree
- Chicken drumsticks and thighs 1 lb
- Leeks (green tops) 1 cup, chopped
- Chicken broth 1.5 cups
- Butter 2 T
Season your chicken pieces with salt and pepper. In large pan with lid, begin heating up butter. Once the pan is hot, add chicken pieces skin side down and let cook until skin begins to crisp and brown. Turn once and cook until chicken begins to brown on the outside. Remove chicken from pan and set aside on plate. Add leeks to pan and cook until soft. Add in chicken pieces. Add chicken broth and cover with lid. Let simmer for 30-40 minutes. Blend the potato and leek mixture from the soup on high until achieving a puree consistency. Spread on plate with a spoon. Plate chicken pieces with leeks on top. Sprinkle with some red pepper flakes. Serve with a side of vegetables.