Gluten-Free, Dairy-Free, Serves 6
- 4 Tbsp Olive Oil
- ¾ cup White Wine
- 4 Chicken breasts boneless
- 2 cups Leeks thinly sliced
- 1 ¼ cup Chicken Stock
- ⅔ cup Vegan Butter
- ½ cup Coconut Flour
- ⅔ cup Vegan Greek Yogurt plain
- 3 tsp Dijon mustard
- 1 cup Watercress chopped coarsely
- 2 pounds Potatoes peeled and quartered
- ½ cup Parsley chopped
Heat 1 Tbsp of olive oil in a large skillet over medium heat. Season the chicken with salt and pepper and brown both sides of the chicken, then remove to a bowl. Turn down the heat a little and add another Tbsp of oil to the skillet to saute the leeks. Remove them to a bowl once the leeks have softened (3-4 minutes). Place the chicken back into the skillet, add the wine, stock, and a little seasoning. Bring the liquid to a boil, lower heat to a simmer, cover, and cook for 35 minutes or until the chicken is tender. Make sure to flip the chicken halfway through and stir the sauce. Remove meat from the skillet, reserve liquid (skim off the fat), remove the chicken skin (discard), shred the chicken, and add to the bowl with the leeks.
In a saucepan, melt the butter over medium heat, stir in the flour until it becomes a thick paste. Remove from heat, stir in the reserved liquid and yogurt. Return pan to heat, bring to a boil, reduce to a simmer, cook for 5 minutes, and go frequently. Next, whisk in the mustard. Pour the sauce over the chicken, leeks, watercress, and mix well. Transfer mixture to a casserole dish. Top with mashed potatoes and parsley. Bake at 375 degrees F for 35-45 minutes or until golden brown on top.