A wicked nor’easter and a plethora of sagging leeks pretty much determined the choice of recipe for this week’s post.  Originally, I had planned to prepare Marcella Hazan’s Pan Roasted Pork Loin with Leeks after the grocery store delivered two bunches of the leafy alliums rather that the two individual ones I had ordered. However, when Mother Nature graced us with the worst snow storm of the season, getting to the market to procure the loin was no longer an option.

Housebound by the weather, I looked through my cookbooks for other leek recipes but most that I found used a single leek and I had five on hand.  I then turned to the web, where I found a recipe that called for three and for which I had almost all the other ingredients on hand except for drumsticks and half-and half, for which I respectively substituted thighs and heavy cream: Pan Roasted Chicken with Leeks.