Leeky Chicken Chicken With Leek Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHICKEN THIGHS WITH MUSHROOM-LEEK SAUCE



Chicken Thighs with Mushroom-Leek Sauce image

Leeks and white wine add a gourmet touch to this weeknight dish of chicken thighs nestled in a creamy mushroom sauce. Serve over a bulgur-quinoa blend.

Provided by Deana R Okun

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 40m

Yield 8

Number Of Ingredients 11

1 tablespoon extra-virgin olive oil
8 boneless, skinless chicken thighs
4 cups baby bella mushrooms, thinly sliced
2 leeks, thinly sliced
⅔ cup dry white wine
1 ½ cups reduced-sodium chicken broth
2 teaspoons cornstarch
⅔ cup low-fat sour cream
1 ½ teaspoons Dijon mustard
salt to taste
ground black pepper to taste

Steps:

  • Heat oil in a large skillet over medium-high heat. Add chicken; cook until well browned and no longer pink in the center, 4 to 5 minutes per side. Transfer to a plate, cover, and keep warm.
  • Add mushrooms and leeks to the skillet. Cook over medium heat, stirring often, until most of the moisture has evaporated and mushrooms begin to brown, 4 to 6 minutes. Add wine; cook for about 1 minute. Mix broth and cornstarch together in a small bowl; add to the skillet and cook until thickened, 2 to 3 minutes. Stir in sour cream and mustard; cook and stir until combined, about 1 minute. Season sauce with salt and pepper.
  • Nestle chicken thighs into the sauce. Cook until an instant-read thermometer inserted into the thickest part of a thigh reads 165 degrees F (74 degrees C), 8 to 10 minutes more.

Nutrition Facts : Calories 198.2 calories, Carbohydrate 7.2 g, Cholesterol 47.4 mg, Fat 11.2 g, Fiber 0.9 g, Protein 13.8 g, SaturatedFat 3.7 g, Sodium 113 mg, Sugar 2 g

CHICKEN WITH LEEK SAUCE



Chicken with Leek Sauce image

This entree has rich, creamy and elegant sauce. -Vicki Atkinson, Kamas, Utah

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 9

1/2 cup all-purpose flour
1/8 teaspoon paprika
1/8 teaspoon pepper
4 boneless skinless chicken breast halves (6 ounces each)
2 tablespoons canola oil
3 tablespoons leek soup mix
1 cup water
1/2 cup sour cream
1-1/2 teaspoons minced chives

Steps:

  • In a large resealable plastic bag, combine the flour, paprika and pepper. Add chicken, two pieces at a time, and shake to coat. In a large skillet, cook chicken in oil over medium heat for 6-7 minutes on each side or until a thermometer reads 170°. , Meanwhile, in a small saucepan, bring soup mix and water to a boil, stirring frequently. Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally. Remove from the heat; stir in sour cream and chives. Serve with chicken.

Nutrition Facts : Calories 249 calories, Fat 14g fat (5g saturated fat), Cholesterol 45mg cholesterol, Sodium 328mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 0 fiber), Protein 12g protein.

FRIED CHICKEN WITH LEEK SAUCE



Fried Chicken With Leek Sauce image

Make and share this Fried Chicken With Leek Sauce recipe from Food.com.

Provided by tomoko matsunaga

Categories     Chicken Thigh & Leg

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

400 g chicken thighs
1/4 cup cornstarch
oil (for frying)
2 long leeks
1 tablespoon sesame oil
1 tablespoon soy sauce
1 tablespoon lemon juice
1/2 tablespoon oyster sauce

Steps:

  • cut the leek thinly.
  • Put the leek into a bowl with sauce mixture and mix them well.
  • set aside.
  • Remove all yellow fat from chiken, cut into small pieces, and cover with corn starch.
  • Heat oil in a pan and fry chicken in oil and cook them until nice and golden colour and chicken's juice goes clear.
  • Serve with leek sauce top on the chicken.

Nutrition Facts : Calories 303.5, Fat 18.8, SaturatedFat 4.9, Cholesterol 84, Sodium 398.5, Carbohydrate 14.4, Fiber 0.9, Sugar 1.9, Protein 18.5

LEEKY CHICKEN SOUP



Leeky Chicken Soup image

Provided by Rachael Ray : Food Network

Time 55m

Yield 4 servings

Number Of Ingredients 14

4 large leeks, trimmed, washed, and dried
2 boneless skinless chicken breast halves
1 large bay leaf, fresh or dried
2 tablespoons extra-virgin olive oil
3 to 4 garlic cloves, chopped
Salt and freshly ground black pepper
1 cup dry white wine
1 quart chicken stock
2 cups egg pasta, such as broken egg fettuccine or tagliatelle
2 tablespoons chopped fresh thyme leaves
2 teaspoons grated lemon zest
1/4 cup fresh flat-leaf parsley, chopped
Crusty baguette, sliced
Soft cheese such as goat cheese, Robiola, Camembert or Boursin

Steps:

  • Trim the tough tops and root ends, of the leeks, cut them, lengthwise, in half, then slice them into 1/2-inch thick pieces. Fill a large bowl or sink with water, add the leeks, and separate the slices to let the grit fall away. Remove the leeks with a skimmer and dry them in a salad spinner or on a clean kitchen towel.
  • Put the chicken and bay leaf in a small pan and add water almost to cover. Put the pan over high heat, and bring to a boil. Reduce the heat to a simmer, and poach the chicken until cooked through, about 10 minutes.
  • Meanwhile, heat the extra-virgin olive oil in a soup pot or Dutch oven over medium heat. Add the leeks and garlic, season with salt and pepper, to taste, then stir, cover, and cook for 7 to 8 minutes. Add the wine and cook out for 1 minute, then add the stock and bring to a boil. Reduce the heat to a simmer. Remove the chicken from the poaching liquid and dice, then stir it into the stock. Strain the poaching liquid and add it to the soup. Add the egg pasta, thyme, and lemon zest. Cook at a low boil until the pasta is tender. Stir in the parsley and season with salt and pepper, to taste. Ladle the soup into serving bowls.
  • Spread the crusty bread slices with soft cheese and serve with the soup.

LEEKY CHICKEN (CHICKEN WITH LEEK SAUCE)



Leeky Chicken (Chicken With Leek Sauce) image

Wonderful baked chicken in a delicious leek sauce. I actually call this "Leeky Chicken". It's one of my favorite dishes!

Provided by JeremyBartlett

Categories     Chicken Breast

Time 1h

Yield 4 Breasts, 4 serving(s)

Number Of Ingredients 10

3 leeks
2 chicken bouillon cubes
1 pint half-and-half or 1 pint heavy cream
4 garlic cloves (Chopped)
4 boneless chicken breasts
1 teaspoon cayenne pepper
1 tablespoon garlic powder
1 teaspoon salt
1 teaspoon pepper
1 (10 1/2 ounce) can cream of chicken soup

Steps:

  • Slice the white part of the leek into thin strips and add to a frying pan with butter in it. Saute the leek for about 3 minutes then add the chopped garlic. Fry until the garlic is golden brown. In a large cassarole dish lay the 4 chicken breast side by side.Combine the rest of the ingredients in a large bowl and mix with a large spoon. Add the sauted leek and garlic to the bowl. Once mixed pour entire contents of bowl over chicken Bake at 350 for 35-45 minutes. Serve over rice or mashed potatoes and enjoy.

PAN-ROASTED CHICKEN WITH LEEKS



Pan-Roasted Chicken With Leeks image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 10

3 slices bacon, cut into 1/2-inch pieces
8 chicken drumsticks (about 2 pounds)
Kosher salt and freshly ground pepper
3 cloves garlic, smashed
1 bunch leeks, white and light green parts only, halved lengthwise and sliced
2 tablespoons all-purpose flour
1 cup low-sodium chicken broth
1/2 cup half-and-half
2 tablespoons chopped fresh parsley
Lemon wedges, for serving

Steps:

  • Preheat the oven to 425 degrees F. Put the bacon in a large heavy-bottomed ovenproof skillet and cook over medium-high heat until some of the fat renders, about 5 minutes. Push the bacon to the side of the pan. Season the chicken with salt and pepper, then add it to the pan and cook, turning, until it starts to brown, about 5 minutes. Stir in the garlic and leeks, then arrange the chicken on top of the bacon-leek mixture. Transfer to the oven and roast until the chicken is golden and a thermometer inserted into the thickest part registers 160 degrees F, 25 to 30 minutes. Transfer the chicken to a platter.
  • Carefully return the skillet to the stovetop over medium-high heat. Sprinkle in the flour and cook, stirring, 1 minute. Add the broth and half-and-half and cook, stirring, 2 minutes. Bring to a boil and cook until slightly reduced, about 5 minutes. Stir in the parsley and a squeeze of lemon juice. Spoon the leek mixture over the chicken. Serve with the remaining lemon wedges.
  • Per serving: Calories 418; Fat 24 g (Saturated 8 g); Cholesterol 147 mg; Sodium 322 mg; Carbohydrate 14 g; Fiber 1 g; Protein 34 g

CHICKEN AND LEEK PASTA



Chicken and Leek Pasta image

This creamy chicken and leek pasta recipe is rich and filling, but the best part is how easy and quick it is! Also a great way to feed three vegetables to kids and picky adults.

Provided by SPARKLYSCOTTY

Categories     Main Dishes     Pasta

Time 35m

Yield 2

Number Of Ingredients 10

1 medium zucchini, peeled
1 medium carrot
1 tablespoon salted butter
½ pound chopped boneless chicken breast
1 medium leek, sliced
2 cups chicken broth, divided
1 cup heavy cream
¼ cup white wine
ground black pepper to taste
4 ounces tagliatelle pasta

Steps:

  • Use a vegetable peeler to peel zucchini and carrot into fine slices. Cut slices lengthwise into thin ribbons, similar to the tagliatelle; set aside.
  • Melt butter in a frying pan over medium heat. Add chicken and fry until seared, 3 to 4 minutes. Add leeks and continue to fry until softened, about 3 minutes.
  • Add 1 cup chicken broth, cream, white wine, and pepper. Bring to a simmer and cook until sauce thickens, 6 to 8 minutes. Keep warm.
  • Meanwhile, bring remaining chicken broth to a boil in a saucepan. Add vegetable ribbons and tagliatelle. Cook at a boil until tagliatelle is tender yet firm to the bite, about 8 minutes.
  • Drain tagliatelle and serve, adding warm chicken-leek mixture on top.

Nutrition Facts : Calories 876 calories, Carbohydrate 58.6 g, Cholesterol 242.9 mg, Fat 54.4 g, Fiber 4.6 g, Protein 35.3 g, SaturatedFat 32 g, Sodium 1341.8 mg, Sugar 8.4 g

BRAISED CHICKEN BREASTS ON CREAMY LEEKS



Braised Chicken Breasts on Creamy Leeks image

Categories     Chicken     Poultry     Braise     Leek     Winter     Gourmet

Yield Makes 4 servings

Number Of Ingredients 7

2 pounds medium leeks (white and pale green parts only)
4 boneless skinless chicken breast halves (1 1/2 pounds total)
1/2 tablespoon vegetable oil
2 1/2 tablespoons unsalted butter
1/3 cup dry white wine
1/3 cup chicken broth
1/3 cup heavy cream

Steps:

  • Halve leeks lengthwise, then cut crosswise into 1-inch pieces.
  • Pat chicken dry and season with salt and pepper. Heat oil and 1/2 tablespoon butter in a 10-inch nonstick skillet over moderately high heat until foam subsides, then brown chicken on both sides, about 4 minutes total. Transfer to a plate.
  • Add wine to skillet and deglaze by boiling over high heat, stirring and scraping up brown bits, until reduced to about 2 tablespoons, 1 to 2 minutes. Add leeks and remaining 2 tablespoons butter and salt and pepper to taste, then simmer over moderately low heat, covered, stirring occasionally, until leeks are wilted, about 10 minutes. Stir in broth. Top leeks with chicken breasts and juices from plate, then gently simmer over low heat, covered, until leeks are tender and chicken is just cooked through, about 8 minutes .
  • Transfer chicken breasts to a plate. Add cream to skillet and boil over high heat, stirring occasionally, until thickened slightly, 1 to 2 minutes. Add salt and pepper to taste.
  • Serve chicken on top of leeks.

CREAMY CHICKEN & LEEKS



Creamy chicken & leeks image

This creamy, comforting combination is the perfect topping for baked spuds

Provided by Good Food team

Categories     Dinner, Main course, Side dish, Supper

Time 30m

Number Of Ingredients 8

1 tbsp olive oil
3 rashers unsmoked streaky bacon , chopped
2 skinless boneless chicken breasts , cut into strips
2 leeks , sliced into thin rounds
1 tbsp plain flour
300ml chicken stock
1 tbsp wholegrain mustard
2 tbsp crème fraîche

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.

Nutrition Facts : Calories 384 calories, Fat 20 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 42 grams protein, Sodium 1.75 milligram of sodium

COCK-A-LEEKIE SOUP (SCOTTISH CHICKEN AND LEEK SOUP)



Cock-a-Leekie Soup (Scottish Chicken and Leek Soup) image

Leeks star in this classic Scottish chicken soup, adding their sweet, oniony flavor to the meaty, fragrant broth. Some versions of this recipe omit the prunes, but their rich fruitiness is what sets this dish apart from other chicken soups. Rice, either brown or white, can stand in for the barley, and some recipes call for oats (in which case use an equal amount of steel-cut, rather than rolled). For a heartier, more stewlike soup, use 3/4 cup barley.

Provided by Melissa Clark

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 15

3 1/2 pounds bone-in, skin-on chicken thighs and drumsticks
3 teaspoons kosher salt (Diamond Crystal), plus more as needed
1/2 teaspoon freshly ground black pepper, plus more as needed
4 large leeks, cleaned, greens and whites separated
3 medium carrots, peeled (reserve peels), cut into 1/4-inch-thick coins
2 celery stalks, thinly sliced (reserve any leaves)
1 head garlic, halved crosswise
1 bunch parsley, stems and leaves separated
3 to 5 fresh thyme sprigs
1 fresh or dried bay leaf
1 star anise or clove
1 teaspoon whole black peppercorns
2 tablespoons unsalted butter
1/2 cup pearl barley
1/2 cup chopped pitted prunes

Steps:

  • Season chicken with 2 teaspoons salt and 1/2 teaspoon black pepper. Set chicken aside while prepping the other ingredients.
  • Put leek greens, carrot peels, celery leaves, garlic, parsley stems, thyme, bay leaf and star anise at bottom of a large Dutch oven or soup pot. Place chicken on top of the vegetables. Add remaining 1 teaspoon salt and the peppercorns, and pour in 8 cups cold water, or enough to just submerge the chicken.
  • Bring to a boil over high heat, then reduce heat to a simmer and partly cover the pot. Cook until chicken is cooked through and very tender, 45 to 55 minutes.
  • While the chicken cooks, thickly slice 3 of the leek whites into 1/2-inch coins. Thinly slice the remaining leek white; set thinly and thickly sliced leeks aside separately.
  • When the chicken is tender, using tongs, transfer to a large bowl or plate to cool. Strain the broth into a large bowl, discarding vegetables and herbs.
  • Wipe out the Dutch oven and return it to medium-high heat. Add butter, letting it melt. Add the thick leek coins (save the thinly sliced leek for garnish), a pinch of salt and pepper, and sauté until tender and golden brown, about 5 minutes. Transfer leek whites to a bowl (they can go on top of the chicken if there's room).
  • Pour broth back into the pot. Bring broth to a brisk simmer, and stir in barley, carrots and celery. Let broth simmer uncovered until the liquid is reduced by a third, and the barley and vegetables are tender, 40 to 50 minutes.
  • While the broth is simmering, use a fork or your fingers to shred chicken into bite-size pieces, discarding skin and bones.
  • Once the barley and vegetables are tender, stir in shredded chicken, sautéed leek whites and the prunes, and simmer for another 5 minutes to allow the prunes to soften (some might disintegrate). Taste and add salt, if needed. To serve, garnish with thinly sliced leek whites and parsley leaves.

LEEK AND HERB STUFFED CHICKEN



Leek and Herb Stuffed Chicken image

You're likely to find a lot of herb stuffed chicken breast recipes out there, but this chicken leek recipe is totally unique. It makes great use of leeks, an aromatic that's uncommon on the dinner table, but easy to find. -Shirley Glaab, Hattiesburg, Mississippi

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 4 servings.

Number Of Ingredients 16

3 medium leeks (white and light green portions only), cleaned and chopped
1 tablespoon olive oil
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breast halves (6 ounces each)
PECAN CRUST:
1/4 cup finely chopped pecans
1/4 cup dry bread crumbs
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup Dijon mustard
1 tablespoon olive oil

Steps:

  • In a small skillet, saute leeks in oil until almost tender. Add the rosemary, thyme, salt and pepper; saute 1 minute longer. Remove from the heat; cool., Flatten each chicken breast half to 1/4-in. thickness; top with leek mixture. Roll up and secure with toothpicks. , In a small shallow bowl, combine the pecans, bread crumbs, rosemary, thyme, salt and pepper. Brush mustard over chicken, then coat with pecan mixture. Place seam side down in a greased 11x7-in. baking dish. Drizzle with oil. , Bake, uncovered, at 375° for 35-40 minutes or until the chicken is no longer pink. Discard toothpicks.

Nutrition Facts : Calories 333 calories, Fat 15g fat (2g saturated fat), Cholesterol 73mg cholesterol, Sodium 929mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 2g fiber), Protein 29g protein.

More about "leeky chicken chicken with leek sauce recipes"

SLOW COOKER LEEK CHICKEN - THE MAGICAL SLOW COOKER
2017-09-29 Instructions: Heat a medium-sized pan over medium-high on the stove top. Once hot, add the oil. Brown the chicken on both sides; remove from heat. Add the carrots to the slow cooker and half the leeks. Place the chicken over the vegetables in the slow cooker. Sprinkle over the salt, pepper and garlic.
From themagicalslowcooker.com


10 BEST CHICKEN AND LEEK IN WHITE WINE SAUCE RECIPES - YUMMLY
2022-05-04 Simple Cod Gratin With Béarnaise Sauce Topping BBC. shallots, freshly ground black pepper, unsalted butter, fresh tarragon and 12 more. The Essential…. Flourless Mustard Sauce Tenplay. freshly ground black pepper, flat leaf parsley, Dijon mustard and 9 more.
From yummly.com


CHICKEN WITH LEMON-LEEK LINGUINE RECIPE | MYRECIPES
Step 3. Heat 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until done. Remove chicken from pan; keep warm. Step 4. Melt 1 tablespoon butter in skillet over medium-high heat. Add garlic, leek, and remaining 1/4 teaspoon salt; sauté 4 minutes.
From myrecipes.com


LEEK-Y CHICKEN AND COUSCOUS - RACHAEL RAY IN SEASON
Stir the couscous and place the lid on the pan. Let stand. Advertisement. Step 2. Heat a large nonstick skillet over medium-high heat. Add the EVOO, 2 turns of the pan. Add the chicken in a single layer, season with salt and pepper, and cook, turning occasionally, until browned all over, 3 to 4 minutes. Step 3.
From rachaelraymag.com


LEEKY CHICKEN RECIPE | RECIPES | GRANSNET
2. Put chicken and garlic in to a casserole dish then flash fry the leeks to release the flavours. 3. Add the leeks to the casserole dish. 4. Melt the stock cube in half a litre of boiling water and add to the casserole dish. 5. Stir in the single cream and cook on a medium heat for 40 minutes or until the chicken has fully cooked.
From gransnet.com


CREAMY LEEK SAUCE WITH CHICKEN | EASY SAUCE RECIPES
2022-05-07 Once the sauce has thickened, add 1 teaspoon of ground mustard and 3 tablespoon of sour cream into the chicken and leek sauce. 1 teaspoon Ground Mustard, 3 tablespoon Sour Cream. Squeeze the juice of half a lemon into the sauce and season with salt and pepper to taste. Finish by stirring in some fresh tarragon leaves.
From easysaucerecipes.com


30-MINUTE CHICKEN WITH MUSHROOM SAUCE & LEEKS - FOODIECRUSH
Wipe out the pan again and over medium heat, and melt 1 tablespoon of the butter. Add the mushrooms and leeks to the pan with a pinch of kosher salt. Cook while stirring occasionally for about 5 minutes or until the mushrooms are softened and the leeks are becoming limp. Add the wine and continue to cook for 2 minutes.
From foodiecrush.com


CHICKEN WITH LEEKS IN A MUSTARD AND WINE SAUCE | COMMUNITY …
2014-01-04 Bring to a simmer then toss all the leek bits on top of the chicken and cover letting the leeks steam. 5-6 min later mix all together The cream mixture has reduced to this luxurious sauce and the leeks are still green.
From nigella.com


CHICKEN WITH CREAMY LEEK & GARLIC SAUCE - MEAL KIT DELIVERY
Make the leek & garlic cream sauce. Roughly chop the parsley leaves and stems. In the reserved pan of fond, heat a drizzle of oil on medium-high. Add the garlic and leeks; season with S&P. Sauté, stirring frequently, 2 to 3 minutes, until softened slightly. Add the cream, demi-glace, ½ the parsley, ½ cup water (double for 4 portions) and as ...
From makegoodfood.ca


10 BEST RACHAEL RAY CHICKEN WITH LEEKS RECIPES - YUMMLY
2022-05-15 oyster sauce, medium carrots, baby bok choy, leek, soy, chinese noodles and 19 more Tuna or Chicken Casserole | Rachael Ray Rachael Ray Show butter, milk, flour, white pepper, celery tops, black pepper and 39 more
From yummly.com


SIMPLEST CHICKEN-AND-LEEK STEW RECIPE - JAMIE OLIVER
Instructions Checklist. Step 1. In a skillet, heat 1 tablespoon of the oil. Add the leeks and cook over moderate heat, stirring, until softened, about 7 …
From foodandwine.com


CHICKEN BREASTS WITH SPINACH, LEEK AND SAFFRON SAUCE RECIPE
Melt the butter in the skillet. Add the leeks and cook over moderate heat, stirring, until softened, about 3 minutes. Add the garlic and cook over moderately low heat until golden, about 3 minutes.
From foodandwine.com


CHICKEN BREASTS WITH LEEKS & PARMESAN CHEESE (RECIPE)
2022-02-25 Preheat the oven to 350 F. Heat a large sauté pan over medium-high heat. Add the oil and tilt the pan to coat completely with oil. Pat the chicken breasts dry with a paper towel and season on both sides with salt and pepper. Place them in the sauté pan. Cook for 5 to 6 minutes, until the chicken releases easily from the pan and the underside ...
From thespruceeats.com


CHICKEN WITH LEEK AND CHEESE SAUCE - BIGOVEN
INSTRUCTIONS. 1. Marinade chicken with garlic, olive oil, pepper and salt and keep in fridge overnight. 2. The next day roast chicken on pan. 3. Prepare cheese sauce by melting processed cheese with milk and add roasted leek, salr and pepper. 4. serve chicken breast wit slice of cheese on top coated with the sauce =)
From bigoven.com


CHICKEN WITH CREAMY LEEK SAUCE - CAN'T STAY OUT OF THE …
2014-07-10 Preheat oven to 350°. Spray a 9x13” baking dish with cooking spray. Place chicken breasts in sprayed pan. Combine pepper, leek soup mix, flour, water, Worcestershire sauce and sour cream in small mixing bowl. Whisk until well combined. Spread leek …
From cantstayoutofthekitchen.com


CHICKEN WITH LEEK & MUSHROOM SAUCE RECIPE | EATINGWELL
Add chicken and sear until well browned on both sides, about 3 minutes per side. Transfer the chicken to a plate and tent with foil. Reduce heat to medium. Add the remaining 1 1/2 teaspoons oil to the pan. Add leek and thyme. Cook, stirring, for …
From eatingwell.com


CHICKEN AND LEEK RECIPES - BBC GOOD FOOD
Place chicken thighs, potatoes and leeks in a casserole pot with a mustard and crème fraîche sauce to make this easy, low-calorie dinner for four Creamy chicken, bean & leek traybake A star rating of 4.3 out of 5. 60 ratings
From bbcgoodfood.com


CHICKEN WITH CREAMY LEEKS RECIPE | YOUR ULTIMATE MENU
2020-04-02 Preheat oven to 210ºC (410ºF) bake and line two oven trays with baking paper. MAKE WEDGES. Peel kumara (or scrub clean) and cut into wedges. Place on one of the prepared trays, drizzle with oil and season generously with salt and pepper. Use your hands to mix well, then arrange in a single layer. Cook in the upper half of the oven for 15 minutes.
From yourultimatemenu.com


CHICKEN WITH APPLES AND LEEKS - SEASONS AND SUPPERS
2016-11-15 Melt 1 Tbsp. over medium heat. Add prepared leeks and cook, stirring, until starting to brown. Add the 2 Tbsp. of flour and cook, stirring, for about 1 minute. Add 1/2 of the reserved apples, the hard cider, chicken broth and thyme sprigs. Bring mixture to a boil, then reduce heat to low and simmer until chicken is done.
From seasonsandsuppers.ca


CHICKEN AND LEEKS RECIPE (IN CREAMY TARRAGON SAUCE) - PROPERFOODIE
2019-08-17 Drizzle oil over one side of the chicken and then season with salt, pepper and lemon juice. Flip the chicken over and repeat. Place a large frying pan on the heat and then add the chicken breasts. Cook on each side for 2-3 minutes or until golden brown. Then remove from the pan and set to one side.
From properfoodie.com


CHICKEN IN MUSTARD SAUCE WITH LEEKS RECIPE - COOKITSIMPLY.COM
2021-10-29 Secure each rasher with a cocktail stick. Place the chicken in the frying pan and stir in the mustard powder and the plain flour. Cook for 1-2 minutes, then stir in stock and bring to the boil. Reduce the heat and add the leeks. Cover and simmer for about 15 minutes until the leeks are tender. Garnish with parsley and serve.
From cookitsimply.com


SPRING CHICKEN WITH CRISPY LEEKS - ALISON ROMAN
2021-09-10 Radishes, snap peas, crunchy lettuces or sliced fennel, raw. Directions. For the chicken and salsa verde: 1. Preheat your oven to 425°. Place chicken on a rimmed baking sheet or a large (10–12”) cast-iron skillet. Pat the bird dry with paper towels and season with salt and lots of black pepper.
From alisoneroman.com


ROAST CHICKEN WITH CREAMY LEEK SAUCE | ABEL & COLE
Add the leeks, shallots and thyme leaves and fry for 5-6 mins, stirring occasionally, till tender. Add the garlic and cook for 2 mins more. 6. Pour half the pot of double cream into the pan along with the chicken stock. to a gentle simmer and warm through for 2-3 mins. 7. Carve the roast chicken and serve it with the creamy leek sauce on the ...
From abelandcole.co.uk


CHICKEN SAUTE WITH CREAMY MUSHROOM & LEEK SAUCE RECIPE
Step 3. Add mushrooms and leek to the pan; cook over medium heat, stirring often, until most of the moisture has evaporated and the mushrooms are beginning to brown, 4 to 6 minutes. Add wine (or vermouth) and deglaze, scraping up any browned bits, for about 1 minute. Mix broth and cornstarch in a small bowl.
From eatingwell.com


CRISPY CHICKEN AND POTATOES IN GARLIC LEEK CREAM SAUCE
Heat large skillet on medium high heat. Add two tablespoons of olive oil. Add leeks and saute for about 4-5 minutes or until tender. Add garlic and continue to cook for 2 more minutes. Sprinkle leek mixture with flour and stir until no flour is visible. Add chicken stock and cream. Salt and pepper. Taste for seasoning.
From laughingspatula.com


CHICKEN WITH WHITE WINE AND LEEK PAN SAUCE RECIPE - THE MOM 100
2018-08-19 Add the leeks to the skillet and sauté over medium high heat for 8 minutes, stirring frequently, until slightly tender. Add the white wine and stir to scrape up all the little flavorful bits that may be stuck to the bottom of the skillet. Simmer for …
From themom100.com


NORMANDY CHICKEN - A FRENCH CHICKEN RECIPE | GREEDY GOURMET
2022-05-12 Melt butter in a pan and cook the leeks 5 minutes. Add the chicken pieces to the leek and fry for 8 minutes, turning them occasionally. Season, add cider and simmer for 5-7 minutes until slightly reduced. Stir in cream and simmer for 2 minutes. Serve immediately and garnish with chives.
From greedygourmet.com


CREAMY CHICKEN WITH BRAISED LEEKS & CARROTS RECIPE - DRIZZLE AND DIP
2020-06-30 8 pieces of chicken, bone-in and skin on (8 thighs, or 4 legs and 4 thighs), or one whole bird cut into 8 pieces. 3 Tbsp olive oil. 5 – 6 medium /large leeks, washed and trimmed, cut into discs. 4 medium carrots, peeled and cut into rounds on the bias. 2 long sprigs of fresh rosemary, leaves stripped and very finely chopped (just over 1 Tbsp). 3 thyme stalks (can …
From drizzleanddip.com


RECIPE: PAN FRIED CHICKEN AND BRAISED LEEKS | CBC LIFE
2019-02-22 Place leeks cut side down in chicken pan and season with salt and pepper. Let sear for about 3-5 minutes until browned and caramelized. Flip leeks cut side up and add white wine. Simmer on medium ...
From cbc.ca


SCOTTISH CHICKEN & LEEK SOUP (COCK-A-LEEKIE) - FARMERSGIRL KITCHEN
2022-02-18 30 g butter, 1 tsp oil. Heat the butter and oil in a pan or the base of your sear and stew slow cooker. Cook gently until the leeks have started to soften, about 10 minutes. 2 tbsp long grain rice, 2 litres chicken stock. Add the chicken stock and the rice.
From farmersgirlkitchen.co.uk


CHICKEN FILLET WITH LEEK & BACON SAUCE - A JULIE GOODWIN …
2021-12-11 Ingredients • 1 tablespoon olive oil • 4 x 180g skinless chicken breasts • 4 rashers bacon, cut into 5mm thick strips • 1 leek, white and pale green parts, finely sliced
From juliegoodwin.com.au


QUICK SEARED CHICKEN & CREAMY LEEK SAUCE RECIPE - HELLOFRESH
1. • Boil the kettle. Cut potato into bite-sized chunks (peel if you prefer!). Slice leek. Cut lemon into wedges. • Add boiling water and potato to a medium saucepan. Bring to the boil and cook potato until easily pierced with a knife, 10-15 minutes. • In last 6-8 minutes of cook time, place a colander or steaming basket over saucepan ...
From hellofresh.co.nz


CREAMY CHICKEN AND LEEK PASTA - LOVE FOOD NOT COOKING
2020-06-26 Heat a drizzle of oil in a pan. Cook the leeks until starting to soften (approximately 3 minutes). Add the chicken and cook for 3-4 minutes. Add the capsicum and cook for approximately 1 minute until starting to soften. Add the reserved pasta water to the pan, and cook for approximately 5 minutes until the chicken has cooked through.
From lovefoodnotcooking.com


CHICKEN, LEEKS & TOMATOES IN WHITE WINE SAUCE - SKINNYTASTE
2011-12-28 Set aside in a warm oven. Add additional oil and butter to the skillet, then garlic and cook a few seconds; add leeks, salt and pepper. Sauté stirring occasionally until golden, about 5 minutes. Add sun dried tomatoes, wine, chicken broth, parsley; stir the pan with a wooden spoon, breaking up any brown bits from the bottom of the pan.
From skinnytaste.com


CHICKEN AND LEEK PASTA BAKE - GREEDY GOURMET
2020-12-26 Instructions. Preheat the oven to 180°C / fan 160°C / 355°F / gas mark 4. Cook macaroni in boiling salted water according to packet instructions, then drain. While the pasta is cooking, melt the butter in a large frying pan. Gently cook the leeks over a medium heat until softened, which would take about 5 minutes.
From greedygourmet.com


BRAISED CHICKEN THIGHS WITH LEEKS - MY THERAPIST COOKS
2018-04-17 Instructions. Preheat the oven to 400F and a large skillet or braiser to medium heat. While preheating, prep the leeks. Remove any tough outer stems/leaves and cut the leeks in half lengthwise, then thinly slice into half-moon shapes. Add the leeks to a bowl and fill with water.
From mytherapistcooks.com


CHICKEN, LEEKS AND SPINACH IN A CREAMY WINE SAUCE
2016-03-18 Pre-heat a large, heavy skillet on a medium-high flame and then add olive oil. Add the chicken in a single layer, (skin-side down, if skin-on) and cook until deep golden brown, about 5-7 minutes. Flip and lightly brown the other side, about 5 …
From nerdswithknives.com


Related Search