Nothing says ‘welcome home’ like the familiar smells of cooking coming from your kitchen. We warm our soul this time of year with comforts of savoury foods. Extra time indoors gives us a chance to nest and think more about what’s for dinner, and we often turn to braising, crock pots and full-flavoured dishes of goodness.

The French use a variety of techniques to evolve a simple stock into a layered, full-bodied dish. It does require time and effort, but let’s face it, minus-30 wind chills and mountainous snowdrifts aren’t all that appealing to many right now. Enjoy the time inside, keep the cosy blankets close by and try to keep in mind that spring is not that far away – we’ll be busy in the garden once again.

I can’t believe how many indoor projects that we have been putting off. Since it has been so cold and the weather has been unfavourable for driving, we have got a lot done. Feeling caught up, I’ve been enjoying time with many impromptu snuggles from my special people, Mackenzie and Aiden.

This recipe gives us the opportunity to use many local ingredients highlighted with the flavour of love and time. Serve this recipe with mashed potatoes and watch your family smile. Happy cooking.

Chicken a la Printanier

4 chicken breasts

3 sprigs thyme

1 cloves garlic

1 leek (whites only)

1 carrot, sliced diagonally

1/3 cup white wine

2 cups 35% cream

Snow peas

Salt and pepper to taste

Remove leaves from thyme and chop;

Season the chicken breasts with salt, pepper and thyme. Sear the breasts in a hot pan with olive oil, skin side down first. Remove and set aside;

In the pan where the chicken was seared, add leeks and garlic, sauté for 3 minutes (do not let it brown too much);

Deglaze with white wine and allow to reduce by three-quarters. Add cream and reduce until the sauce coats the back of a spoon;

Add carrots and chicken breast, cover with lid or foil and place in preheated oven, cook for 30 minutes approximately. Once finished, season with salt and pepper and add the snow peas.