Garden fresh peas and chicken gently braised in a white wine and broth sauce.
Peel and finely dice the carrot
Finely dice the scallion
Cut the green leafy part off of the leak, slice in half lengthwise, rinse well to remove the sand trapped between the layers. Slice again in half lengthwise and cut into 1/4' slices.
Cut the chicken into bite sized chunks
On a piece of parchment or foil, add the flour, season with seasoning spice mix.
Dredge the chicken in the flour
Heat the olive oil in a braising pan, when the oil is hot, add the chicken and lightly brown.
Pour the wine into the pan, scraping under the chicken removing all the crusty brown bits, raise the heat for a minute to burn off the alcohol.
Add leeks, scallion and carrot to the pan, stir
Add peas to the braising pan. Salt, pepper and chopped parsley.
Pour the broth onto the mixture. Lower the heat to a simmer and cook until the liquid reduces into a creamy sauce. If at any time you need add more broth to elongate the sauce. The sauce should be creamy, the peas cooked and the chicken soft. Adjust salt and pepper
Serve hot, with basmati rice