Chicken and Leeks in a Cream and Wine Sauce
Serves 2
This recipe definitely reminds me of the 1990s, specifically the dish I would always order at a local restaurant we went to for birthdays. It was always chicken in some sort of creamy sauce, served with long grain rice and a chopped salad with vinaigrette.
This recipe was born out of using up some wine and cream left over from some weekend indulgence. It is simple and quick to make but also wonderfully versatile as it can be served with rice or potatoes, stirred through pasta or even used as a pie filling. Creme fraiche could replace the double cream, in which case omit the vinegar. A spoonful of whole grain mustard could also be stirred through before serving. If making this as a vegetarian meal then replace the chicken with Quorn pieces.
- Ingredients:
- Oil
- 1 leek, trimmed, thoroughly washed and sliced into rounds
- 1 stick of celery, finely diced
- 2 cloves of garlic, crushed or finely minced
- 250g chicken (breast or thigh meat), cut into thin strips
- 1 tbsp plain flour (gluten-free if required)
- 1 large glass of white wine
- 50ml double cream
- 1 tsp white wine vinegar
- Salt and pepper
Step 1: Begin by heating a little oil in a frying pan over a medium-low heat. Add the celery and leeks and start to soften (but not brown).
Step 2: After three or four minutes add the garlic and cook out for a minute or two.
Step 3: Dust the sliced chicken with the flour and then add to the pan. Seal on all sides and then add the wine. Stir frequently so that it thickens from the flour and cook for 10 minutes until the chicken is cooked through and the sauce thickened.
Step 4: Finish the sauce by stirring through the cream and vinegar and season to taste with salt and pepper.
Serve with rice, pasta or mashed potatoes and a green vegetable (or salad!).