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1
Trim and discard root ends from the 8 to 10 leeks; remove several inches from the tops and any tough outer leaves.
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2
Halve leeks lengthwise.
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3
Clean trimmed leeks thoroughly under cold running water to remove any sand.
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4
Bias-slice leeks into 1/4-inch-thick slices.
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5
(You should have 3 cups sliced leeks.)
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6
In a large skillet, heat oil over medium heat.
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7
Add sliced leeks.
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8
Cook and stir for 2 to 3 minutes or just until tender.
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9
Remove leeks from skillet; set aside.
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10
In the same skillet, cook and stir chicken strips for 3 to 5 minutes or until no longer pink.
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11
Remove skillet from heat.
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12
Add wine.
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13
Return skillet to heat.
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14
Bring mixture just to boiling; reduce heat.
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15
Cook, uncovered, for 4 to 5 minutes or until most of the liquid has evaporated, stirring occasionally.
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16
Add whipping cream, salt, and nutmeg.
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17
Return to boiling.
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18
Cook and stir about 3 minutes more or until slightly thickened.
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19
Add sliced leeks to chicken mixture.
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20
Pour into a lightly greased 1-quart au gratin dish or casserole.
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21
Cover and refrigerate for at least 4 hours or up to 24 hours.
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22
Preheat oven to 400F Uncover casserole.
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23
If desired, add baby leek halves.
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24
Sprinkle cheese and bread crumbs over.
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25
Bake, uncovered, for 20 to 25 minutes or until topping is golden and leek mixture is heated through.
