Fricassee of Chicken

Heat olive oil in a large shallow pan or Dutch oven over medium-high heat. Once shimmering, add the chicken breast pieces in a single layer and sear for 2-3 minutes per side until lightly golden, then transfer to a plate.

In the same pan, add the minced leeks and thinly sliced garlic, stirring frequently until softened and fragrant, about 2 minutes.

Add the peeled and chopped plum tomatoes to the pan, stirring gently to combine with the leeks and garlic.

Pour in the chicken stock and add the bay leaves, scraping the bottom of the pan to release any browned bits.

Return the seared chicken pieces to the pan, nestling them into the tomato mixture. Reduce heat to medium-low and simmer uncovered for 15-18 minutes, until the chicken is cooked through and the sauce has reduced slightly.

Remove from heat and stir in the light cream or milk until fully incorporated and the sauce reaches a silky consistency.

Add the minced fresh basil and gently stir to combine. Remove the bay leaves before serving.

Divide the fricassee among shallow bowls or plates, ensuring each portion has chicken pieces and abundant sauce. Serve immediately.