Creamy Chicken Leeks Recipes

ONE PAN CREAMY CHICKEN WITH BACON AND LEEKS

Steps:

• Preheat the oven to 200°C/390°F.
• Pat the chicken dry with paper towels then season generously with salt.
• Place the chicken, skin-side down, in a large, deep pan or braised.
• Place the pan over medium-high heat and allow the chicken to brown, rendering its fat, for 8-10 minutes. Flip over and cook for another 5 minutes then remove from the pan.
• In the same pan, add the bacon and cook for a few minutes until it's starting to crisp.
• Add the leeks and cook for another 2-3 minutes until the leeks are starting to soften.
• Add the garlic, thyme and mustard and cook for a minute.
• Pour in the white wine and lemon juice and allow to reduce for a few minutes.
• Pour in the cream and chicken stock and season with salt and pepper. Bring to a simmer and cook for 5 minutes.
• Add the chicken back to the sauce then place in a preheated oven and allow to bake for 15 minutes until the chicken is cooked through and the sauce has reduced slightly.
• Taste and adjust seasoning by adding more salt, pepper and lemon.
• Serve the chicken and sauce over rice or mashed potatoes.

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 BUT LEAN CHICKEN AND LEEKS

Steps:

• Heat the butter in a saucepan. Add the leeks and celery and toss together for a few seconds. Add 1/2 cup of the chicken broth. Cover and simmer over low heat for 5 to 10 minutes or until vegetables are tender. Add the remaining broth and rice and bouquet garni. Cover and simmer, over very low heat for 25 minutes or until rice is very tender.
• Remove the bouquet garni and puree the soup through a food mill or food processor. Return it to the saucepan, add the lemon juice and season to taste with salt and pepper. If soup is thin, simmer it down until thick enough; if too thick, add some water. Add the chicken and simmer, uncovered, for 5 minutes or until chicken is just cooked through. Adjust the seasoning. Portion out and garnish with parsley.

CHICKEN WITH LEEKS AND CREAM

Steps:

• Tear up the chicken meat into bite sized 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 stems and garlic in the oil. Then, add leek leaves, if desired. Do not allow the leaves to discolor; you simply want to cook them until they are barely tender.
• Add the chicken to the pan, and cook it until hot. Add the salt, pepper, and nutmeg. Mix well, and add the cream. Heat, and serve. Decorate with parsley.