2 medium leeks (or 1 large), washed well and diced, including some of the green part

Salt and freshly ground black pepper

1/2 cup dry white wine or water

1/2 cup stock or water

1/2 teaspoon chopped fresh thyme or tarragon leaves, or a good pinch dried thyme or tarragon

2 boneless, skinless chicken breasts (1 whole breast)

2 or 3 large all-purpose potatoes (like red-skin or Yukon Gold), peeled if you like and cut into 1-inch cubes

2 medium carrots or parsnips, peeled and cut into coins

1/2 pound sugar snap or snow peas, trimmed and strings removed if necessary; or 1 cup shelled peas (frozen are fine)

1/2 pound asparagus, trimmed and cut into 1-inch pieces

2 tablespoons freshly squeezed lemon juice

Chopped fresh parsley leaves.

1. Put half the oil in a large skillet over medium heat. When hot, add leeks, sprinkle with salt and pepper and cook, stirring occasionally, until softened, about 5 minutes. Add wine, stock and herb; bring to a boil and let bubble for a minute or two.

2. Add chicken, turn heat down to medium-low, cover and simmer until meat is barely cooked through, 5 or 6 minutes. Remove chicken and keep warm.

3. Add potatoes; bring to a boil. Cook until potatoes are almost tender, about 5 minutes, adding liquid if necessary. Stir in carrots and cook for another couple of minutes. Liquid should thicken; if it does not, turn heat up and cook another couple of minutes, stirring to prevent vegetables from sticking. Add remaining oil gradually, stirring vigorously with back of a spoon as you do so.

4. Add peas and asparagus to pot. Cook, stirring occasionally, until vegetables are brightly colored and just tender, about 3 minutes. Chop or slice chicken and return it to pot, along with any juices that have accumulated. Add lemon juice. When warmed through, taste and adjust seasoning. Serve in shallow bowls, garnished with parsley.

Yield: 4 servings.

Saute the chicken in 2 batches until opaque on both sides (a few minutes). Set aside. Heat a 6- to 8-quart casserole and add the remaining 2 tablespoons of oil. Add the onion, garlic and eggplant. Saute over low heat until the onion is just tender, about 5 to 10 minutes.

Add the chicken stock, cinnamon sticks, curry powder, cumin, turmeric and black pepper. Stir, bring to a boil, reduce heat and simmer for 10 minutes. Add the dark chicken meat along with the carrot, zucchini, turnip and red pepper. Simmer, uncovered, for 10 minutes.

Add the chicken breasts, tomato, raisins and 1 tablespoon of the coriander, pushing down lightly to be sure the ingredients are covered by the liquid. Simmer, covered, for 10 minutes more.

Salt and pepper to taste. Serve hot in deep soup bowls on top of rice, noodles or couscous, garnishing the top with the remaining coriander.

1/4 cup soy sauce, divided
2 tablespoons minced ginger
1 tablespoons minced garlic
2 tablespoons chili garlic paste
4 tablespoons cornstarch, divided
2 cups chicken breast, cut 1/4-inch slices, skinless
16 ounces chow mein noodles
1/2 cup canola oil
1 cup 1/8-inch julienne white onion
1/2 cup 1/4-inch strips red bell pepper
1 cup 1/4-inch sticks cut carrot
1 cup 1/2-inch bias cut celery
1/2 cup 1/2-inch strips shiitake mushrooms
3/4 cup 1/2-inch strips snow peas
1 cup mung bean sprouts
3 tablespoons hoisin sauce
1/4 teaspoon sesame oil
1 1/2 cups low-sodium chicken stock
1/2 cup strips green onions

In a re-sealable plastic bag add, 3 tablespoons soy sauce, ginger, garlic, chili garlic paste, 2 tablespoons cornstarch and mix thoroughly, then add chicken and marinate for 1 hour.
In a medium stock pot boil water and cook chow mein noodles until al dente, remove and shock in ice bath, shake dry and toss with 2 tablespoons oil to keep from sticking.

In a large saute pan or wok, heat 2 tablespoons oil to almost smoke point and add chicken, separating each peace upon entry. Cook until browned on all sides. Remove and hold warm.

In same wok, add 2 tablespoons oil. Heat until almost the smoke point, then add the onions, bell peppers, carrots and celery., Saute for 2 minutes then add mushrooms, peas and bean sprouts. Cook for 1 minute, then add chicken saute for 1 minute, add hoisin, 3 tablespoons soy sauce and sesame oil, toss and remove.

Heat a 12-inch nonstick saute pan, add 3 tablespoons oil, heat to almost smoke point, and add chilled chow mein noodles. Cook on one side until crispy light golden brown. Flip noodles and another 2 tablespoons of oil and cook other side. When done, remove and let drain on paper towels, while holding warm.

Mix 2 tablespoons cornstarch and chicken stock, and deglaze hot wok with mixture and let reduce by one-third.

Place noodles on a rimmed serving platter, top with chicken and vegetable saute, and pour chicken reduction over top. Garnish with green onions.