PREPARATION:

For the sausage:

1. In a large mixing bowl, toss the diced chicken with the remaining ingredients and mix well. Cover and refrigerate for 1 to 2 hours. Remove the meat from the refrigerator and grind in a meat grinder fitted with a 1/3-inch die. (Alternatively, a food processor can also be used to grind the meat; if necessary, do so in small batches and pulse so that the meat is not overprocessed.) Shape the sausage into medium sized patties, about 3 inches across and ½-inch thick.
2. Ready an ice bath in a large bowl. Once the patties are shaped, place them into the ice bath for 3 minutes. Remove them, pat dry and set aside. Preheat a griddle pan to medium high and place the sausage patties on the pan. Cook for 8 minutes per side or until the internal temperature reaches 165 degrees. Serve the sausage patties over the sautéed leeks and potatoes.

For the leek saute:

1. In a large sauté pan over medium high heat, add the olive oil and swirl it around the pan. Add the potatoes and season with salt and pepper. Cook for about 5 minutes, and add the leeks. Cook an additional 5 minutes or until the leeks and the potatoes are a deep golden brown. Serve immediately.

Editor's Note:

1. Look for organic chicken and organic, locally-grown produce—try at your local farmers market.