Three Tomato Chicken with Leeks and Vermouth

A good and easy dish to impress……I mean to enjoy with friends and family. Well, let’s just say it, sometimes you feel that you need that special recipe to make a good impression. This fits the bill. Serve this on a large platter on top of whole grain couscous.

Three Tomato Chicken with Leeks and Vermouth

Three Tomato Chicken with Leeks and Vermouth


  • 10 Deboned Chicken Thighs or 5 Chicken Breasts cut in Quarters
  • 2 TBSP Olive OIL
  • 3 Leeks - washed, checked for mud in between - see instructions below
  • 1 28 0unce Can Whole Plum Tomatoes (with the liquid)
  • 1/4 Cup Tomato Paste and a 1/2 cup of water
  • 1 TSP Tarragon
  • 1 Cup Small Cherry Tomatoes cut in Quarters
  • 10 pieces Sun Dried Tomatoes with Herbs sliced thinly ( consisting of a half tomato each- the moist variety - Save 2 of the Sun Dried Tomatoes for Garnish - sliced thin)
  • 3/4 Cup of Vermouth
  • 4 Cloves Garlic Sliced Thin
  • 1/4 Lemon - At the end of cooking this dish lightly squeeze a some lemon.
  • Fresh Ground Salt and Pepper to taste
  • 1 TBSP Small Capers for Garnish


  • Cut the leeks at the place where the green part turns white (discard the green Part - those parts are too fibrous)
  • Split the leeks vertically almost all the way through so you can check each layer for mud. Wash the leeks very very well otherwise you will get sandy grit in your dish.
  • Chop the leeks into thin rounds
  • Take a large wide saucepan, preheat for 1 minute add two tablespoons of olive oil.
  • Add the leeks on a medium flame and stew them adding 2 TBSP of water.
  • When the leeks are soft add Coarsely Cut Plum tomatoes and their liquid Add the tomato paste and a half cup of water to dilute right in the pan. Let that cook for 2 minutes.
  • Add a half of a cup of water. Let that come to a boil, then put it on a low simmer.
  • Add the chicken pieces, arranging them in one layer.
  • After 10 minutes add the cherry tomatoes and garlic cloves.
  • Scatter the sun dried tomatoes.
  • Add the Vermouth.
  • Close lid on Saucepan and let that cook on a low simmer for 20 - 30 more minutes - or untill chicken is cooked through.
  • Add a half a cup of water if the sauce has evaporated.
  • Pick the thickest piece of chicken in the saucepan - cut through - so you can checked if it is no longer pink in the middle.
  • Squeeze just a bit of lemon around.
  • When cooked, and before serving, scatter the capers and serve on a bed of rice or couscous.

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