Chicken Leek And Sweet Potato One Pot Food

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CHICKEN, LEEK AND SWEET POTATO ONE POT



Chicken, Leek and Sweet Potato One Pot image

I picked this recipe up in a family circle booklet. The best thing I like about this recipe is that it is all cooked in one pot. I often throw in peas or beans towards the end of cooking so it is a complete meal. I have also cooked this one is a crockpot by just cutting down of the amount of liquid.

Provided by Chrissyo

Categories     One Dish Meal

Time 1h55m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons olive oil
1 1/2 kg chicken pieces, on the bone
1 leek, cut into 2 cm slices
2 cloves garlic, crushed
2 tablespoons plain flour
2 cups chicken stock
600 g orange sweet potatoes, peeled and cut into chunks
2 tablespoons fresh thyme

Steps:

  • Preheat the oven to hot (220 degrees C.).
  • Heat 1 tabsp of the oil in a large overnproof casserole dish, add the chicken, in batches, and cook for 3 to 4 minutes or until browned.
  • Remove browned chicken to a plate.
  • Add the remaining oil and cook the leek and garlic for 2 minutes or until soft.
  • Add the flour to the dish stirring until flour is cooked.
  • Gradually add the stock, stirring until the sauce boils and thickens.
  • Remove from the heat and return the chicken to the casserole dish.
  • Add the sweet potato and half the thyme.
  • Cover the caeerole dish, place in the oven and cook for 1 1/2 hours or until the chicken is cooked through and the sweet potato is tender.
  • Season and scatter with the remaining thyme.
  • Serve with steamed rice.

CHICKEN, POTATO, AND LEEK SOUP



Chicken, Potato, and Leek Soup image

This chicken, potato, and leek soup is my favorite soup. Very comforting.

Provided by georgia

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 2h25m

Yield 8

Number Of Ingredients 8

1 (2 pound) fryer chicken
3 cups water
2 (14.5 ounce) cans chicken broth
1 tablespoon salted butter
3 large leeks, sliced
1 quart heavy cream
2 large potatoes, peeled and diced
1 pinch salt and ground black pepper to taste

Steps:

  • Place chicken, water, and chicken broth in a large, heavy stockpot over medium-high heat. Bring to a boil, then reduce heat, cover, and simmer until liquid has reduced by about half, chicken is no longer pink at the bone, and the juices run clear, about 1 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
  • Remove chicken and allow to cool. Strain stock and set aside.
  • Add butter to the stockpot and melt over medium heat. Add leeks and saute until browned, 3 to 5 minutes. Pour in cream, potatoes, and reserved stock; cook at a simmer for 15 minutes.
  • Meanwhile debone the chicken and dice the meat.
  • Add diced chicken to the soup and simmer until potatoes are tender, about 15 minutes more.

Nutrition Facts : Calories 646.2 calories, Carbohydrate 27.8 g, Cholesterol 199.8 mg, Fat 53.3 g, Fiber 3 g, Protein 16.1 g, SaturatedFat 30.4 g, Sodium 557.7 mg, Sugar 3.5 g

SWEET POTATO, CHEESE AND LEEK PIE



Sweet Potato, Cheese and Leek Pie image

Adapted from 'Healthy cooking for your Kids' Cookbook. A lovely side dish. For a quick one dish family meal try adding bits of ham, julienned carrots, green peas and broccoli.

Provided by WizzyTheStick

Categories     One Dish Meal

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons olive oil
2 garlic cloves, finely chopped
7 ounces creme fraiche
3 lbs sweet potatoes, peeled and thinly sliced
1 teaspoon butter, for greasing dish
2 leeks, finely sliced
2 3/4 ounces gruyere cheese, grated
1 ounce whole wheat breadcrumbs, fresh
black pepper (to taste)

Steps:

  • Preheat oven to 375°F
  • Mix the oil, garlic and crème fraîche together in a large bowl.
  • Add the sweet potato slices and toss until coated.
  • Lightly grease a gratin dish.
  • Layer in sweet potato mixture and leeks ending with potato on the top.
  • Top with cheese and breadcrumbs or just the cheese.
  • Cover with foil and bake for 45 minutes to 1 hour, removing foil for the last 5 minutes of the cooking time.

Nutrition Facts : Calories 642.1, Fat 32.7, SaturatedFat 16.7, Cholesterol 92, Sodium 289.4, Carbohydrate 76.8, Fiber 11.1, Sugar 16.1, Protein 13

MUSTARD CHICKEN & LEEK ONE-POT



Mustard chicken & leek one-pot image

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

Provided by Anna Glover

Categories     Dinner

Time 45m

Number Of Ingredients 10

2 tsp olive oil
4 chicken thighs
2 large or 3 medium leeks, washed, trimmed and thickly sliced
4 large potatoes, chopped into 3cm cubes, or 600g new potatoes, halved
600ml low-salt chicken stock
½ small bunch of thyme
2 tbsp Dijon or wholegrain mustard
125ml reduced-fat crème fraîche
320g frozen peas or broad beans
1 tbsp plain flour (optional)

Steps:

  • Heat the oil in a wide casserole dish over a medium-high heat, and season the chicken all over. Cook the chicken on all sides until the skin is crisp and golden brown (they don't need to be cooked through at this point). Transfer to a plate.
  • Discard all of the fat in the pan except about 1 tsp, and fry the leeks for 5-6 mins until starting to turn bright green and tender. Add a splash of water if the leeks are beginning to turn golden. Scoop out and set aside with the chicken.
  • Tip the potatoes into the pan, then pour over the chicken stock and nestle in the thyme. Cook, uncovered, over a high heat for 10 mins, then reduce the heat to medium. Stir in the mustard, crème fraîche, peas and leeks. Nestle the chicken back into the pan, so it's mostly covered by the sauce.
  • Put on the lid and cook for about 20-25 mins until the chicken is cooked through and the potatoes are tender. If you prefer a thicker sauce, mix the flour in a small bowl with 2 tbsp cold water. Stir into the sauce and simmer with the lid off for 2-3 mins more until the sauce thickens. Grind over some black pepper to serve.

Nutrition Facts : Calories 453 calories, Fat 15 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 10 grams sugar, Fiber 11 grams fiber, Protein 21 grams protein, Sodium 1.2 milligram of sodium

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