Chicken With Leeks And Cream Food

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.

CHICKEN THIGHS WITH MUSHROOM-LEEK SAUCE

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.

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.

CHICKEN BREASTS WITH LEEKS AND PARMESAN CHEESE

Steps:

• 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 is browned. Turn the chicken over and cook for an additional 5 to 6 minutes to brown the other side. Transfer the chicken to an ovenproof platter or pan and put it in the oven to finish cooking.
• Reduce the heat to medium-low and add the butter to the pan. When the butter melts, add the leeks and sauté, stirring occasionally, until the leeks are softened, about 6 minutes. Remove the pan from the heat to add the vermouth, then return it to medium-low heat and cook until the vermouth is reduced by about half. Stir in the Parmesan cheese and season to taste with salt and pepper.
• Remove the chicken breasts from the oven and check their internal temperature with a meat thermometer, which should be 165 F. and let stand a few minutes before slicing chicken on the bias. Transfer chicken breasts to a dinner plate and top each with a generous spoonful of the cooked leeks.

CROCK POT CHICKEN WITH MUSHROOMS AND LEEKS (LOW CARB)

Steps:

• In a glass jar, mix together the sour cream and heavy cream until well blended, then put lid on jar and let sit at room temperature until ready to serve chicken.
• Grease the crock pot with the butter and leave any extra in the bottom.
• Put all ingredients in the crock pot, except for the chicken and the crème fraîche, and mix well.
• Add the chicken and mix again.
• Cover and cook on LOW for 6 hours.
• Remove chicken to a plate and cover to keep warm.
• Remove 1/4 cup cooking juices and discard.
• Mix the crème fraîche into the vegetable mixture, then return the chicken to the crock pot and stir to coat the chicken.

CREAMED CHICKEN AND LEEKS

Steps:

• Heat the butter in a saucepan. When foaming subsides, but before it gets brown add the leeks and celery and 1/4 cup of the chicken broth. Cover and simmer over low heat for 5 minutes; do not let it get brown. Add the chicken, skin side up along with bouquet garni and enough of the broth to just cover the chicken. Cover and simmer, over very low heat for 30 minutes or until chicken is just cooked through. Remove chicken from the broth; remove and discard skin and bones and cut chicken into chunks. Remove and discard bouquet garni.
• Puree the liquid through a food mill and return it to the saucepan. Add remaining broth and boil it down until reduced to 4 cups. Season to taste with salt and pepper. Add lemon juice to chicken and set in microwavable dish.
• Blend egg yolks and cream together. Very slowly ladle 1 cup of hot broth into the mixture. Return this tempered mixture to the soup and bring to under a simmer to thicken. Reheat chicken for a minute in microwave oven and distribute it among 4 soup plates. Ladle thickened broth over chicken and garnish with parsley. Serve over boiled potatoes or with bread

BAKED CHICKEN WITH ONIONS & LEEKS

Steps:

• Preheat oven to 400F.
• Toss onions, leek, garlic, 2 tablespoons oil, thyme and salt in a large bowl until the vegetables are well coated. Spread the mixture in a nonreactive 9-by-13-inch baking dish (see Tip). Place the chicken pieces on the vegetables. Bake for 10 minutes.
• Whisk mustard, shallot, rosemary, soy sauce and pepper in a small bowl; gradually whisk in the remaining 1 tablespoon oil.
• After 10 minutes, brush the chicken with the mustard glaze. Continue baking until an instant-read thermometer inserted into the thickest part of a leg or breast (without touching bone) registers 165 degrees F, 30 to 45 minutes more. Serve the chicken with the vegetables.

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 WITH CREAMY MUSHROOMS, FENNEL AND LEEKS

Steps:

• Slice the leeks in half, then thinly slice them into 1/4-inch-thick half-moons. Place the leeks in a colander set over a bowl and fill the bowl with enough water to cover the leeks. Gently stir them around to help remove any excess dirt and sand. Remove the colander with the leeks from the bowl, leaving behind any dirt. Let leeks drain completely.
• Place the chicken breasts on a sheet of parchment paper. Season the chicken breasts with salt, a pinch red pepper flakes, and half the thyme leaves. Place another piece of parchment on top of the chicken. Use a meat mallet or a rolling pin to pound the chicken breasts slightly until they are an even thickness, about 3/4 to 1 inch thick. Hold both pieces of parchment paper and flip the chicken over; now the parchment that was originally on the bottom should be on top. Remove the parchment, exposing the unseasoned side of chicken. Season with salt, another pinch red pepper flakes, and the remaining thyme leaves. Place the parchment back on top and pound slightly to adhere the seasoning.
• Heat a large straight-sided skillet over medium-high heat. Add in 2 tablespoons olive oil and swirl to coat the pan. Add in the chicken breasts and cook, undisturbed, about 4 minutes. Flip the chicken and cook until the chicken is cooked through and golden brown and reaches 165 degrees F, 4 to 5 minutes. Remove the chicken to a plate and set aside.
• Turn the heat down to medium and add in the remaining 2 tablespoons olive oil. Add the fennel, mushrooms, and leeks to the pan and cook, stirring occasionally, until the vegetables have softened, 5 to 7 minutes. Season the vegetables with 1/4 teaspoon each salt and pepper. Deglaze with the white wine and cook until the wine is mostly evaporated, about 1 minute. Turn the heat down to low and add in the cream. Cook, stirring frequently, until the cream has thickened slightly, 2 to 3 minutes. Season the sauce to taste.
• To serve, spoon the creamy vegetables over the chicken. Garnish with thyme leaves.

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.

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.

BRAISED CHICKEN BREASTS ON CREAMY LEEKS

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.

CHICKEN, MUSHROOM AND LEEK FRICASSéE

Steps:

• Sprinkle chicken with salt and pepper. Melt butter in heavy large skillet over medium-high heat. Add chicken, mushrooms, leek and tarragon. Sauté 8 minutes. Add wine and cream. Reduce heat to medium. Cover skillet; simmer until chicken is cooked through, about 2 minutes. Uncover; simmer until mushrooms and leek are tender and sauce thickens enough to coat spoon, about 2 minutes longer. Season with salt and pepper.