Creamy Chicken Leek Bake Recipes

CREAMY CHICKEN STEW

Steps:

• Tip the leeks and oil into a flameproof casserole dish on a low heat, add the butter and cook everything very gently for 10 mins or until the leeks are soft.
• Put the chicken, skin-side down, in a large non-stick frying pan on a medium heat, cook until the skin browns, then turn and brown the other side. You shouldn't need any oil but if the skin starts to stick, add a little. Add the chicken to the leeks, leaving behind any fat in the pan.
• Add the stock to the dish and bring to a simmer, season well, cover and cook for 30 mins on low. Stir in the mustard, crème fraîche and peas and bring to a simmer. You should have quite a bit of sauce.
• When you're ready to serve, put the grill on. Mix the breadcrumbs and parsley, sprinkle them over the chicken and grill until browned.

CREAMY CHICKEN, BEAN & LEEK TRAYBAKE

Steps:

• Heat the oven to 200C/180C fan/gas 6. Heat the oil over a high heat in a large non-stick frying pan. Season the chicken thighs and fry, skin-side down, for 5 mins until golden and crisp. Transfer, skin-side up, to a large baking tray. (If you're doubling up this recipe, fry in batches and divide between two baking trays.)
• Fry the leeks in the pan for 5 mins or until just softened. Add the garlic and fry for 1 min more. Stir in the beans, then spoon into the tray, or trays, around the chicken. Pour the stock over the beans and season to taste. Roast for 20 mins, then remove from the oven and stir the mustard and crème fraîche through the beans. Roast for 10-15 mins more, or until the chicken is cooked through. To freeze, leave to cool completely and transfer to large freezerproof bags.
• Scatter the lemon zest over the chicken and serve with crusty bread to mop up the juices.

LOW CARB CREAMY LEEK AND CHICKEN

Steps:

• In a large pan, heat up olive oil and garlic over medium heat and cook until garlic starts to appear clear.
• Cut each chicken breast in to six pieces and cook in garlic and olive oil.
• While chicken is cooking, chop up the leeks, wash throughly and separate the rings.
• Once chicken is cooked, add chicken broth and leeks to the pan and simmer for 5 minutes.
• Stir in cream cheese until melted. Add pepper.
• Heat oven to 350F.
• Place leek and chicken mixture into to oven proof dish. Top with white cheddar and bake for 20 minutes.
• Remove from oven and serve.

CREAMY CHICKEN & LEEKS

Steps:

• Heat the oil in a large saucepan and fry the bacon for 2 mins. Add the chicken, then cook with the bacon for a further 2-3 mins, until the pieces begin to turn golden. Tip in the leeks and cook gently for 10 mins until wilted and tender.
• Stir through the flour and gradually add the stock, stirring constantly. Add the wholegrain mustard and crème fraîche, stir again, then simmer gently for 5 mins until the sauce is slightly thickened and creamy. Serve on top of baked jacket potatoes.

CREAMY CHICKEN & LEEK BAKE

Steps:

• Cook rice as directed on package, omitting salt and substituting chicken broth for the water.
• Meanwhile, heat oil in large nonstick skillet on medium heat. Add chicken; cook 5 min. or until evenly browned, stirring frequently. Spoon chicken into large bowl. Add leeks to skillet; cook and stir 3 min. or until crisp-tender. Remove from heat. Add to chicken along with the corn, beans and Worcestershire sauce; mix lightly.
• Heat oven to 350°F. Add cream cheese spread to rice; stir until completely melted.
• Spoon into 2-qt. casserole sprayed with cooking spray; top with chicken mixture. Cover.
• Bake 15 min. or until heated through. Top with shredded cheese; bake, uncovered, 5 min. or until melted.

CHICKEN AND LEEKS IN CREAM SAUCE

Steps:

• Heat oil and vinegar in a skillet over medium-high heat. Add chicken; cook until white on all sides, about 5 minutes. Transfer chicken to a plate.
• Stir leeks into the skillet; cook for 1 minute. Pour in wine; simmer until reduced by half, about 2 minutes. Add half-and-half, Parmesan cheese, salt, and garlic pepper; simmer until flavors combine, about 2 minutes.
• Return chicken to the skillet and stir until heated through and coated with sauce, about 3 minutes. Season with salt and pepper.

CHICKEN, LEEK AND CHEDDAR BAKE RECIPE

Steps:

• To make this chicken breast recipe, heat the oil in a large, non-stick frying pan and fry the chicken for 5 mins. Add the leeks and fry for 10 mins, covered.
• Meanwhile, melt the butter in a small saucepan and stir in the flour. Cook for 1 min. Off the heat, gradually whisk in the milk then bring to the boil until thickened, stirring. Season and add half the cheese and stir until melted.
• Place the chicken in a heatproof serving dish and pour over the cheese sauce. Sprinkle over the remaining cheese and place under a preheated grill for 2-3 mins until golden and bubbling. Serve with a green salad.