Instructions: 1. Trim off and discard root ends and tough green tops of leeks. Cut leeks in half lengthwise and rinse well, then cut crosswise into 1/2-inch-thick slices. Rinse chicken and pat dry. Scrub potatoes and cut into 1/2-inch cubes.

2. In a 5- to 6-quart nonstick pan over medium-high heat, melt butter. Add chicken and turn as needed to brown lightly on all sides, 4 to 5 minutes total; transfer to a small bowl.

3. Add leeks to pan; stir until limp, 3 to 4 minutes. Add broth, vermouth, chopped basil, lemon peel, and potatoes; cover and bring to a boil over high heat. Reduce heat and simmer 10 minutes. Lay chicken on vegetables in pan; cover and simmer until potatoes are tender when pierced and chicken is white in center of thickest part (cut to test), 10 to 16 minutes longer.

4. With a slotted spoon, return chicken to the small bowl. Add peas to leek mixture. In another small bowl, blend cornstarch and 1/4 cup water until smooth. Stir into pan and bring to a boil over high heat, stirring. Add salt and pepper to taste.

5. Spoon equal portions of the leek mixture into wide soup bowls. Top each mound of leeks with a piece of chicken (if desired, cut breasts crosswise into 1/2-inch-thick slices). Garnish with lemon slices and basil sprigs.

NOTES : This sturdy stew also calls for knives and forks.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.