Here is a great recipe after a cool fall run. It is from the November 2010 issue of Runner’s World and is how Mark Bittman, the food editor, refuels after fall runs with a vegetable-packed remake of a classic comfort dish.
Chicken Not Pie
Bittman forgoes the high-fat crust used in traditional pot pie and serves this 30-minute meal atop brown rice, whole-grain bread, or whole-wheat fettuccine.
1/4 cup olive oil, divided in half 2 leeks, washed well, dried, and chopped
Salt and ground black pepper to taste
1 cup dry white wine
1 cup vegetable stock
1/2 teaspoon chopped fresh thyme or tarragon
2 boneless chicken breasts
3 large red potatoes, cut into 1-inch cubes
2 medium carrots, cut into coins
1/2 pound sugar snap peas, trimmed
1/2 pound asparagus, cut into 1-inch pieces
2 tablespoons freshly squeezed lemon juice
Put half the oil in a large skillet on medium heat. Add leeks, salt, and pepper. Cook for five minutes. Add wine, stock, and thyme; boil one minute. Add chicken, reduce heat, cover, simmer till barely cooked (five minutes), then remove. Add potatoes. Bring to a boil, then simmer five minutes. Add carrots; cook a few minutes. The liquid should thicken; if not, turn up heat and cook a few minutes while stirring. Slowly add remaining oil while stirring. Add peas and asparagus. Cook for three minutes. Chop chicken; return to skillet with any chicken juices and the lemon. Warm through.
Calories Per Serving: 460
Carbs: 52 G
Protein: 21 G
Fat: 15 G