Potatoes and Leeks with Chicken recipes

- - 2 Tbsp olive oil
- - 3 cloves garlic, minced
- - 2 Tbsp chopped fresh ginger root
- - 2 tsp curry powder or to taste
- - 1/2 tsp crushed, dried chilies
- - 1/4 tsp Allspice
- - 1/4 tsp Cinnamon
- - 3 leeks, trimmed and chopped
- - 3 potatoes, peeled and cut in 1" chunks
- -1 cup low sodium tomato sauce
- - 2 cup low sodium chicken broth
- - 3 cup Butternut squash, peeled and cubed
- - 2 red peppers, diced
- - 4 chicken breasts, boned
- - 1 Tbsp olive oil
- - 1/2 cup fresh cilantro, chopped

- 1/2 cup heavy cream
- 1/8 tsp. cayenne pepper
- 1/4 tsp. nutmeg
- 2 Tbsps. cut sun dry tomatoes
- 2 cups chicken stock
- 4 large russet potatoes, peeled and cut into strips resembling French fries
- 1/4 tsp. salt (optional), or to taste
- 1 clove garlic, minced
- 2 large leeks\cooked, trimmed, cut in half lengthwise, rinsed, drained and finely chopped
- 2 Tbsps. unsalted butter

- 1/8 tsp. cayenne pepper
- 1/4 tsp. nutmeg
- 2 cups chicken stock
- 4 large russet potatoes, peeled and cut into strips resembling French fries
- 1/4 tsp. salt (optional), or to taste
- 1 clove garlic, minced
- 2 large leeks\cooked, trimmed, cut in half lengthwise, rinsed, drained and finely chopped
- 1 Tbsp. unsalted butter

- red grounded peppercorns to taste
- salt and pepper to taste
- 1 pt of heavy cream
- butter, as needed
- 2 shallots, sliced thinly
- 2 leeks, sliced thinly
- Sauce:
- salt and pepper to taste
- 1 garlic clove, peeled, whole
- 8 leeks leaves, whole
- 8 tbsp of leeks, sliced thin
- 8 slices of prosciutto, sliced thin
- 8 chicken thighs, bone and skin in

- 1/2 teaspoon dried tarragon
- 4 boneless skinless chicken breast halves
- 1 tablespoon Dijon mustard
- 1 cup sliced leeks (about 2)
- 1 teaspoon cornstarch
- 3/4 cup evaporated skim milk