Creamy Chicken and Leek
Classic British comfort food. Cream, chicken, leeks. Sometimes simple is best.
Ingredients
Makes 4 portions
- 600.00 grams boneless chicken thighs , sliced into strips
- 2.00 piece(s) leeks , sliced into rounds
- 200.00 ml double cream
- 30.00 grams butter
- 1.00 piece(s) chicken stock cube , in 100ml water
- 1.00 teaspoon Dijon mustard
- 2.00 clove(s) garlic cloves , minced
Per portion
Method
-
1
Melt the butter in a large pan. Cook the chicken strips for 5 minutes until golden. Remove.
⏱ About 5 mins
-
2
In the same pan, cook the leeks for 5 minutes until softened.
⏱ About 5 mins
-
3
Add the garlic. Cook for 1 minute.
⏱ About 1 mins
-
4
Pour in the stock and cream. Stir in the mustard. Simmer for 5 minutes.
⏱ About 5 mins
-
5
Return the chicken. Simmer for another 5 minutes until the sauce has thickened and the chicken is cooked through.
⏱ About 5 mins
📦 Batch Cooking Guide
Storage
Fridge 3 days.
Reheating
Gently in a pan with a splash of water.
Serving ideas through the week
Day 1: With greens. Day 2: Over cauliflower mash as a pie filling. Day 3: With a salad.
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