Creamy Chicken & Leeks
This hearty and comforting chicken and leek creamy sauce is the perfect topping for baked jacket potatoes. The tender chicken pieces, savory bacon, and delicate leeks come together in a velvety sauce with a hint of wholegrain mustard that adds a wonderful depth of flavor. A simple yet satisfying dish that will warm you up from the inside out.
— Constant Cookbook
Ingredients
- 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
Instructions
- 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.
Cook Time
20M
Prep Time
PT10M
Yield
Serves 2
Nutrition
- Calories: 384 calories
- Fat Content: 20 grams fat
- Saturated Fat Content: 7 grams saturated fat
- Carbohydrate Content: 10 grams carbohydrates
- Sugar Content: 4 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 42 grams protein
- Sodium Content: 1.75 milligram of sodium
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