1 (3 to 4 lb.) chicken, cooked, skinned & deboned
3 to 4 leeks
1 tbsp. olive oil
1 clove garlic, chopped
Salt & pepper to taste
Pinch of nutmeg
1/2 c. whipping cream
Fresh parsley for garnish

Tear chicken into bite-size pieces. Cut the leeks into 2 inch pieces up to the point where the leek begins to turn green. Slice the piece once lengthwise, and divide the leaves. Rinse if dirty.

Saute the leek leaves in the oil along with the garlic if desired. Do not allow leaves to discolor; cook until barely tender.

Add the chicken to the pan, cook until hot. Add the salt, pepper and nutmeg. Mix well and add the cream. Heat and serve. Decorate with parsley. Serve with plain white rice on the side. Serves 6.