CREAMY CHICKEN & LEEKS
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
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
CREAMED LEEKS
I found this recipe on an old newspaper archive from Portsmouth, NH. I am posting it for a menu for Australia Day/Waitangi Day.
Provided by ColCadsMom
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Slice 4 large leeks into 1/4 inch rounds(white part only).
- Saute leeks in 2 tablespoons butter in a until wilted.
- Add a cup of chicken broth and boil liquid down by half.
- Add cream, salt, and pepper and reduce until thick and perfect.
- Add a dash of cayenne and a few drops of lemon juice.
CHICKEN WITH LEEKS AND CREAM
Simple yet very tasty dish! Originally found on the internet. I add a little more cream (personal preference) :) Its great with just white rice to serve over. (cook time doesn't include cooking the chicken) This receipe was originally published in the cookbook "The Frugal Gourmet" by Jeff Smith. It calls for using his recipe for Boiled Chicken, Chinese style first to prepare the chicken.
Provided by jovigirl
Categories Whole Chicken
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 446.1, Fat 32.8, SaturatedFat 11.5, Cholesterol 142.2, Sodium 123.9, Carbohydrate 7, Fiber 0.8, Sugar 1.8, Protein 29.6
CREAMY CHICKEN STEW
Cook this creamy, comforting stew to serve with our smashed mini jacket potatoes. This warming one-pot with chicken, peas and leeks is perfect for a special family meal
Provided by Lulu Grimes
Categories Dinner, Main course, Supper
Time 1h5m
Yield Serves 4-6
Number Of Ingredients 10
Steps:
- Tip the leeks and oil into a flameproof casserole dish on a low heat, add the butter and cook everything very gently for 10 mins or until the leeks are soft.
- Put the chicken, skin-side down, in a large non-stick frying pan on a medium heat, cook until the skin browns, then turn and brown the other side. You shouldn't need any oil but if the skin starts to stick, add a little. Add the chicken to the leeks, leaving behind any fat in the pan.
- Add the stock to the dish and bring to a simmer, season well, cover and cook for 30 mins on low. Stir in the mustard, crème fraîche and peas and bring to a simmer. You should have quite a bit of sauce.
- When you're ready to serve, put the grill on. Mix the breadcrumbs and parsley, sprinkle them over the chicken and grill until browned.
Nutrition Facts : Calories 400 calories, Fat 27 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 26 grams protein, Sodium 1 milligram of sodium
LOW CARB CREAMY LEEK AND CHICKEN
Provided by Jessa Plant
Time 50m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 306 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 99 milligrams cholesterol, Fat 21 grams fat, Fiber 1 grams fiber, Protein 24 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 306 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
CREAMY BUT LEAN CHICKEN AND LEEKS
Provided by Food Network
Time 55m
Yield 4 servings
Number Of Ingredients 10
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.
CREAMY CHICKEN & LEEK BAKE
Enjoy this Creamy Chicken & Leek Bake that takes just 15 minutes in the oven. This chicken & leek bake features long-grain white rice, boneless chicken breasts, corn and kidney beans, garlic & herb cream cheese and delicious KRAFT Cheese.
Provided by My Food and Family
Categories Home
Time 45m
Yield 4 servings, 1 cup each
Number Of Ingredients 10
Steps:
- Cook rice as directed on package, omitting salt and substituting chicken broth for the water.
- Meanwhile, heat oil in large nonstick skillet on medium heat. Add chicken; cook 5 min. or until evenly browned, stirring frequently. Spoon chicken into large bowl. Add leeks to skillet; cook and stir 3 min. or until crisp-tender. Remove from heat. Add to chicken along with the corn, beans and Worcestershire sauce; mix lightly.
- Heat oven to 350°F. Add cream cheese spread to rice; stir until completely melted.
- Spoon into 2-qt. casserole sprayed with cooking spray; top with chicken mixture. Cover.
- Bake 15 min. or until heated through. Top with shredded cheese; bake, uncovered, 5 min. or until melted.
Nutrition Facts : Calories 490, Fat 17 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 85 mg, Sodium 770 mg, Carbohydrate 52 g, Fiber 5 g, Sugar 6 g, Protein 29 g
CHICKEN AND LEEKS IN CREAM SAUCE
I was looking for a new way to use leeks other than in soup and I came up with this recipe. Another variation would be to leave the chicken whole and spoon leek cream sauce over baked or grilled chicken but that would add to cooking time.
Provided by shp970
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 28m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 286.3 calories, Carbohydrate 9.8 g, Cholesterol 75.6 mg, Fat 11.2 g, Fiber 0.8 g, Protein 24.9 g, SaturatedFat 4.4 g, Sodium 240.9 mg, Sugar 2.4 g
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
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.
More about "creamy chicken leeks food"
CREAMY CHICKEN & LEEK PIE | GREAT BRITISH FOOD AWARDS
From greatbritishfoodawards.com
Servings 4
- Preheat the oven to 200ºC/Fan 180ºC/ Gas Mark 6. Heat 1 tbsp of the oil in a frying pan and fry the bacon and thyme for 1-2 minutes. Add the leeks and fry gently for 10 minutes, then set aside.
- In the same pan, heat the remaining oil and fry the chicken for 10 minutes, add the leeks and season to taste. Stir in the flour and cook for 1 minute. Gradually blend in the stock and bring to the boil, then simmer for 1-2 minutes. Stir in the crème fraîche and chestnuts and transfer to an ovenproof dish approx 25cm square.
- Roll out the pastry to the same dimension as the dish and place on top, tucking the edges inside the dish. Brush with beaten egg. Bake for 30-35 minutes or until golden.
CHICKEN, LEEKS AND SPINACH IN A CREAMY WINE SAUCE - …
From nerdswithknives.com
4.2/5 (5)Total Time 50 minsCategory EntreeCalories 479 per serving
- Dry the chicken well and season both sides generously with salt and pepper. 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 minutes. Remove chicken to a plate and set aside.
- Add the mushrooms and let them cook on one side without stirring until they're deep brown and caramelized on one side, about 5 minutes. Toss the mushrooms and add leeks to the pan and sauté until softened, about 5 minutes. Add the garlic and cook for 30 seconds more.
- Add the wine and let it reduce down by half and then add the lemon zest, thyme, mustard, chicken stock and cream. Return the chicken pieces to the pan and simmer, uncovered, until the chicken is cooked through, 15-25 minutes, depending on thickness. If using skinless chicken, turn pieces in the sauce a few times while cooking to keep it moist). Check the liquid level a few times while cooking and add more stock as necessary. When chicken is cooked through (registers 165ºF on an instant read thermometer), remove it to a platter. Stir in the spinach until just wilted, check seasoning and spoon sauce over chicken.
CREAMY CHICKEN AND LEEKS RECIPE - SUNDAY SUPPER …
From sundaysuppermovement.com
4.9/5 (27)Total Time 45 minsCategory Dinner, MainCalories 422 per serving
- Place plastic wrap around the chicken breasts, then pound the chicken with a rolling pin to flatten the meat to around half a cm in thickness. This step is optional but will give you the most tender chicken.Drizzle oil over one side of the chicken and then season with salt, pepper and lemon juice. Flip it over and repeat.Place a large frying pan on the stove and add the chicken breasts. Cook on each side for 2-3 minutes or until golden brown. Then remove from the pan and set it on a plate.
- Using the same pan, add a little more oil and gently fry the chopped leeks. Make sure to move the leeks around in order for them not to burn.While the leeks are cooking add some finely chopped garlic and stir in well. Once the leeks have softened, stir in 2 tbsp flour and then gradually add the stock and milk.
CREAMY CHICKEN AND LEEK PASTA - LOVE FOOD NOT COOKING
From lovefoodnotcooking.com
5/5 (1)Total Time 20 minsCategory MainCalories 586 per serving
- Place chicken in a bowl, drizzle with oil, add the chicken spices, season with salt and pepper. Turn the chicken to coat it well in the spice mix.
- When the pasta water has come to the boil, add the pasta and cook according to the pack instructions (approx. 12 mins).
CREAMY CHICKEN, LEEKS AND MUSHROOMS - ANINAS RECIPES
From aninas-recipes.com
Servings 2Estimated Reading Time 2 minsCategory Main Dish
CREAMY CHICKEN AND LEEK STEW (AIP, PALEO, SCD, WHOLE30 ...
From eathealthrive.ca
5/5 (7)Category Main DishServings 4-6Total Time 55 mins
CREAMY CHICKEN AND LEEK SOUP - THRIFTY FOODS
From thriftyfoods.com
CHICKEN WITH CREAMY BRAISED LEEKS RECIPE - EATINGWELL
From eatingwell.com
5/5 (12)Total Time 1 hrCategory Healthy Chicken RecipesCalories 356 per serving
- Trim roots and dark green tops from leeks, leaving 5 to 6 inches of white and light green parts. Cut the leeks in half lengthwise (or in quarters, if large); rinse well. Place the leeks in a single layer in a 9-by-13-inch baking dish, on their sides if necessary, nestling them together. Pour in broth; submerge the garlic and thyme in the broth between the leeks.
- After about 30 minutes, sprinkle chicken with 1/4 teaspoon each salt and pepper. Heat oil in a large skillet over medium heat; add the chicken and cook until golden brown, 3 to 5 minutes per side. Remove from the heat.
CREAMY DIJON CHICKEN - SIMPLY DELICIOUS
From simply-delicious-food.com
4.4/5 (29)Total Time 35 minsCategory Chicken, Dinner, Easy Dinner, StewCalories 589 per serving
- Heat 2 tablespoons of oil in a large, hot frying pan and brown the chicken on both sides. Remove from the pan and set aside.
- Add the chopped leeks and garlic to the pan and fry for 30 seconds - 1 minute until soft and fragrant.
- Allow to simmer for 2 minutes then add the browned chicken thighs back into the pan. Turn down the heat and allow to simmer for 20-25 minutes, covered, until the chicken is cooked through. If needed, add more stock to the pan.
CREAMY CHICKEN WITH BRAISED LEEKS & CARROTS RECIPE ...
From drizzleanddip.com
Reviews 21Estimated Reading Time 3 minsServings 4
- Fry the chicken pieces skin side down until brown on both sides. Set aside. In the same pan add the leeks, carrots, thyme and rosemary and fry over low heat until softened. About 10 minutes.
- Add the butter and when it’s melted, sprinkle over the flour and stir to coat and cook slightly. Add the orange/naartjie juice and deglaze the pan. Scrape any browned bits that may have got stuck on the bottom. Then add the milk, cream, honey and stock and bring it to a bubble. Add the chicken pieces back in (with any juices) and cook for 25 – 30 minutes with the lid on, on the lowest setting. Stir occassionally to ensure the sauce doesnt catch at the bottom of the pan. Or you could pop it in the oven @ 180C / 350F for 40 minutes
- While the chicken is cooking make your rice to serve. You will need around 1 – 1.5 cups of rice for 4 people.
CHICKEN SAUTE WITH CREAMY MUSHROOM & LEEK SAUCE RECIPE ...
From eatingwell.com
5/5 (5)Total Time 40 minsCategory Healthy Chicken RecipesCalories 249 per serving
- Trim visible fat from chicken breasts. Remove the tenders (the long thin flaps); reserve for another use (see Tip). Place trimmed chicken breasts between 2 pieces of plastic wrap. Pound with a rolling pin, meat mallet or heavy skillet until flattened to an even thickness, about 1/2 inch. Combine flour, salt and pepper in a shallow glass dish. Dredge chicken in seasoned flour, shaking off excess. (Discard any leftover flour.)
- Heat oil in a large nonstick skillet over medium-high heat. Add the chicken and 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 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. Add to the pan and cook until thickened, 2 to 3 minutes. Stir in sour cream and mustard; cook until heated through, about 1 minute. Season with salt and pepper. Spoon over the chicken and sprinkle with parsley.
CREAMY CHICKEN, LEEK AND MUSHROOM PASTA BAKE - NEILS ...
From neilshealthymeals.com
5/5 (5)Total Time 55 minsCategory DinnerCalories 428 per serving
- Bring a large pan of salted water to the boil, stir in the pasta and return to the boil. Turn down to simmer for about 8 minutes. Drain and set aside.
- Whilst the pasta is cooking gently heat the oil in a large sized sauce pan on a medium high heat and add the diced chicken breasts. Cook, stirring to prevent any burning until no longer white, remove from the pan and set aside.
- Add the leaks to the pan and gently sauté for about 6 minutes until softened then add the sliced mushrooms and garlic and sauté together for a further 2 minutes.
CREAMY CHICKEN AND LEEK FETTUCCINE | FOOD TO LOVE
From foodtolove.co.nz
Cuisine Modern New ZealandCategory Workday Lunches, Midweek DinnerServings 4Total Time 25 mins
- Cook pasta in a large saucepan of boiling salted water for 8-10 minutes or until tender. Drain, reserving 1 cup cooking liquid. Return pasta to pan.
- Heat oil in a medium saucepan over moderate heat. Add leek; cook and stir for 5 minutes or until soft. Add mushroom; cook and stir for 2-3 minutes or until just soft. Add chicken, evaporated milk and reserved cooking liquid; bring to the boil. Reduce heat to low. Add broccolini and half the parmesan; stir to combine. Cook and stir 1-2 minutes or until broccolini is just tender.
- Add chicken mixture to fettuccine; toss to combine. Serve fettuccine sprinkled with parsIey and remaining parmesan.
SLOW COOKER CREAMY CHICKEN WITH LEEKS - MAGIC SKILLET
From magicskillet.com
Cuisine AmericanTotal Time 7 hrs 10 minsCategory ChickenCalories 223 per serving
- Place leeks in slow cooker. Top with seasoned chicken pieces, potatoes and mushrooms. Add wine and chicken broth. Cover slow cooker and cook on low-heat setting for 6-7 hours or until chicken is tender.
- Switch heat to high. Open slow cooker and remove cooked chicken, leeks, mushrooms and potatoes from slow cooker. Transfer to serving platter, cover with aluminum foil and keep warm.
- In a small mixing bowl, combine cornstarch and milk. Mix well. Stir milk mixture into cooking juices in slow cooker. Cover slow cooker and cook, on high-heat setting, stirring occasionally, for a further 15 minutes or until thickened.
CHICKEN WITH CREAMY LEEKS RECIPE | YOUR ULTIMATE MENU
From yourultimatemenu.com
4.1/5 (8)Estimated Reading Time 3 mins
- 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.
- PREPARE CHICKEN Meanwhile, mix garlic powder, herbs and salt together. Sprinkle all over chicken. Heat oil in a large frying pan on medium-high. Sear chicken (you may need to do this in batches) for a minute each side, until browned. Transfer to second oven tray.
- Once wedges have cooked for 15 minutes, move tray to the lower half of the oven and place the chicken above. Cook for 20-25 minutes, until chicken is cooked through and wedges are golden and crisp.
SIMPLEST CHICKEN-AND-LEEK STEW RECIPE - FOOD & WINE
From foodandwine.com
4/5 Category Chicken
- In a skillet, heat 1 tablespoon of the oil. Add the leeks and cook over moderate heat, stirring, until softened, about 7 minutes. Add the mushrooms and season with salt and pepper. Cover and cook, stirring, until the mushrooms are tender, about 4 minutes. Scrape the leeks and mushrooms onto a plate.
- Season the chicken with salt and pepper and lightly dust with flour, shaking off any excess. Heat the remaining 1 tablespoon of oil in the skillet. Add the chicken and cook over moderate heat until golden brown, about 2 minutes per side. Add the chicken stock and thyme and simmer over moderate heat until the chicken is just cooked through, about 1 minute. Using a slotted spoon, transfer the chicken to the plate with the vegetables.
- Simmer the stock over moderately high heat until reduced by half, about 2 minutes. Return the chicken, leeks and mushrooms to the skillet and simmer over low heat until warmed through, about 1 minute.
- In a small bowl, blend the sour cream with the mustard and stir into the stew. Remove the skillet from the heat. Season the stew with salt and pepper and serve.
30-MINUTE CREAMY MUSHROOM AND LEEK CHICKEN ... - FOODIECRUSH
From foodiecrush.com
4/5 (235)Total Time 40 minsCategory Main CourseCalories 272 per serving
- To prepare the chicken, start at the thicker end of the chicken breast and use a sharp knife to cut the chicken breast in half into two thinner cutlets. Trim any excess fat and season both sides with kosher salt and freshly ground black pepper.
- Heat a large skillet to medium high heat. Add 1/2 tablespoon of butter and 1/2 tablespoon of the olive oil until the butter is melted then add 3 of the chicken breasts to the pan. Cook undisturbed until you can see that the chicken is cooking through on the one side, about 3-4 minutes. Use tongs to flip the chicken over once it is nicely browned and cook for an additional 3-4 minutes or until the thickest part of the chicken reaches 160 degrees F. Transfer to a plate and tent with aluminum foil to keep warm and rest.
- Wipe out the pan with paper towels and add 1/2 tablespoon of butter and the remaining olive oil. Repeat with the remaining three chicken breasts. Transfer to the plate with the other cooked chicken.
- 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.
CREAMY FETTUCCINE WITH CHICKEN AND LEEKS RECIPE - REAL SIMPLE
From realsimple.com
3.5/5 (54)Total Time 25 minsServings 4Calories 933 per serving
- Meanwhile, melt the butter in a medium skillet over medium heat. Add the leek, ¾ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until tender, 4 to 6 minutes.
- Add the cream and 1 tablespoon of the lemon zest and simmer until slightly thickened, 8 to 12 minutes.
CREAMY CHICKEN MUSHROOM LEEK CASSEROLE • TAMARIND & THYME
From tamarindnthyme.com
Ratings 1Category Main CourseCuisine GeneralEstimated Reading Time 3 mins
- Season the chicken with salt and pepper. Mix in the paprika. Add 1 tablespoon olive oil to a pan and brown the chicken on both sides.
- Add the tablespoon of butter to the pan and saute the onion and leeks for a few minutes until it's soft
CHICKEN WITH LEEKS IN A MUSTARD AND WINE SAUCE | COMMUNITY ...
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Servings 4-5
CREAMY CHICKEN AND LEEK STROGANOFF | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Servings 4Calories 556 per servingTotal Time 45 mins
CREAMY CHICKEN WITH POTATOES, CHORIZO, AND LEEKS | KITCHN
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Estimated Reading Time 3 mins
CREAM OF CHICKEN AND LEEK SOUP - RICARDO
From ricardocuisine.com
5/5 (78)Category AppetizersServings 4Total Time 40 mins
CREAMY MUSTARD CHICKEN AND LEEKS - SAINSBURY`S MAGAZINE
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5/5 (50)Total Time 1 hrCategory Dinner
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