Creamy Chicken with leeks
Creamy Chicken with leeks

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, creamy chicken with leeks. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Creamy Chicken with leeks is one of the most popular of current trending meals on earth. It is simple, it is fast, it tastes delicious. It is appreciated by millions every day. They are fine and they look wonderful. Creamy Chicken with leeks is something that I have loved my entire life.

Heat the oil in a large heavy based casserole dish, which will just hold the chicken. Cook chicken and leeks together for a delicious flavour combination in a whole range of dishes, including comforting springtime pies, creamy stews, traybakes, and terrines. This satisfying evening meal can be made in advance: simply make up the pie and freeze until you are ready to bake it. DIRECTIONS Tear up the chicken meat into bite sized pieces.

To begin with this particular recipe, we must first prepare a few ingredients. You can have creamy chicken with leeks using 10 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Creamy Chicken with leeks:
  1. Take 1 onion
  2. Prepare 4 baby leeks
  3. Get 4 boneless chicken breasts, skinned
  4. Take 2 tbsp olive oil
  5. Prepare 1 Salt and pepper
  6. Make ready 1 tbsp all purpose flour
  7. Get 1 cup long grain rice
  8. Take 300 ml chicken broth (stock)
  9. Take 200 ml creme
  10. Take 2 tbsp chopped fresh tarragon

Place the chicken breasts on top of the sauce. Tip the rest of the sauce over the chicken. Once cut, season the chicken breasts with kosher salt and pepper, then cook in a hot skillet with some olive oil and butter. Once cooked through, remove the chicken breasts to a plate and make the creamy mushroom and leek sauce.

Instructions to make Creamy Chicken with leeks:
  1. Chop the onion. Slice the leeks into shreds. Cut the chickrn into thick slices.
  2. Heat the oil in a large frying pan and add the onion and leeks. Cook gently for 2 minutes, then remove 1 tablespoon of the lightly cooked leeks and set aside to garnish.
  3. Add the chicken to the pan, season generously with the salt and pepper and cook for 5 minutes until browned on all sides
  4. Sprinkle over the flour and cook for 1 minutes, then gradually stir in the broth (stock). Cover the pan and simmer for 15 minutes.
  5. Cook the rice according to the packet instructions. Drain well.
  6. Stir the creme and tarragon into the chicken and heat through for 2-3 minutes. Check that the chicken is thoroughly cooked through. Serve the chicken on top of the rice and garnish with the reserved leeks.

Once cut, season the chicken breasts with kosher salt and pepper, then cook in a hot skillet with some olive oil and butter. Once cooked through, remove the chicken breasts to a plate and make the creamy mushroom and leek sauce. After the sauce has reduced and become creamy, add the chicken back to the pan and spoon the sauce over top. We've got lots more recipes like this one, take a look at our chicken casserole collection. Use a batch of the pre-prepared, then frozen creamy chicken to make this quick recipe.

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