1 whole frying chicken
2 tbsp. peanut oil
2 lg. garlic cloves, peeled and thinly sliced
2 tbsp. shallots or red onion, chopped
1/2 c. dry white wine, more may be needed
1 c. leeks, sliced into 2" lengths
Salt and pepper to taste
3 tbsp. Dijon mustard
1/4 c. whipping cream, unsweetened and unwhipped

Hack the chicken into serving pieces. Use a cleaver and have the pieces no larger than two inches squares. Heat a large frying pan or wok, and add the oil. Saute the chicken pieces over high heat, stirring as you cook, until they are browned. Remove the chicken from the wok, drain the oil and discard. Saute the garlic and shallot or red onion in the pan for a minute. Add the white wine and the chicken. Cover and simmer until the chicken is tender, about 15 minutes. Increase heat to high. Add the leeks. Toss and cook for a moment. Add salt and pepper to taste. Cover and cook over medium heat for three minutes. Add the mustard and cream. Toss and serve. You may need to put more wine if the sauce is too thick. Makes two or three servings.