Chicken Leeks With Creme Fraiche Recipes

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NORMANDY-STYLE CHICKEN AND LEEKS WITH CREME FRAICHE



Normandy-Style Chicken and Leeks with Creme Fraiche image

Leeks grow in abundance in Normandy, in northern France, where the alliums are celebrated for their ability to transform even the simplest dish into something spectacular. Take chicken Normande, a multi-layered main course of braised chicken, hard apple cider (another local specialty), and of course, leeks. Serve this with crusty bread. This recipe appears in our cookbook "Martha Stewart's Vegetables" (Clarkson Potter).

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 9

1 whole chicken (about 4 pounds), cut into 10 pieces (each breast half cut in half crosswise)
Coarse salt and freshly ground pepper
1 tablespoon unsalted butter
2 teaspoons olive oil
4 small leeks (white and pale-green parts only), cut crosswise into 3-inch pieces, rinsed well (about 1 pound)
1 cup good-quality hard apple cider
1 tablespoon coarsely chopped fresh thyme leaves
1/2 cup store-bought or homemade Creme Fraiche
1 tablespoon finely chopped fresh flat-leaf parsley

Steps:

  • Season chicken all over with salt and pepper. Melt butter with the oil in a large enameled cast-iron Dutch oven over medium-high heat until just bubbling. Add half the chicken pieces, skin sides down; cook, turning once, until golden, 2 to 3 minutes per side. Transfer chicken pieces to a plate; set aside. Repeat with remaining chicken pieces; add to plate. Remove pot from heat; let cool slightly.
  • Return pot to medium-low heat, and add leeks. Cook, stirring frequently, until leeks begin to soften and are pale golden, about 3 minutes. Add hard cider and thyme. Move leeks to edges of pot, and add all the chicken pieces to pot, skin sides down. Arrange leeks over chicken. Cover, and cook 15 minutes (if liquid is bubbling rapidly, reduce heat to low). Turn chicken pieces, and cook until breasts are cooked through, about 5 minutes more. Use a slotted spoon to transfer chicken breasts to a plate, and cover to keep warm. Adjust leeks so they are submerged in liquid. Cook, uncovered, until the remaining chicken pieces are tender and cooked through, about 10 minutes.
  • Transfer all of the chicken to a warm serving platter. Remove leeks from pot, and arrange them around the chicken. Cover to keep warm. Return pot to medium heat. Cook, uncovered, until liquid has reduced by about half (to a scant 2/3 cup), 8 to 10 minutes.
  • Reduce heat to medium-low. Whisk in the creme fraiche and parsley. Ladle pan sauce over chicken and leeks. Serve immediately.

CREAMY CHICKEN & LEEKS



Creamy chicken & leeks image

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

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

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

LEEKS WITH CHARDONNAY AND CREME FRAICHE



Leeks with Chardonnay and Creme Fraiche image

An easy and elegant side dish that stands out. Think leeks can only be an ingredient? Try this recipe tonight and see that they can be the star! A great alternative to the usual potatoes or rice, and goes especially well with seafood. I also suggest you use white pepper instead of black if you have it.

Provided by jennifer

Categories     Side Dish     Vegetables

Time 20m

Yield 4

Number Of Ingredients 5

4 small leeks
½ cup Chardonnay wine
1 teaspoon white sugar
3 tablespoons creme fraiche
salt and ground black pepper to taste

Steps:

  • Cut dark green parts off the leeks and discard. Remove any damaged outer leaves. Cut leeks in half lengthwise and slice into 1/2-inch strips on the diagonal. Transfer to a colander. Separate slices and rinse thoroughly to remove dirt. Drain.
  • Place leeks in a pot over medium-high heat. Pour in Chardonnay and sugar. Cook, stirring often, until leeks are soft and tender and wine has evaporated, about 10 minutes. Remove from heat. Stir in creme fraiche and season with salt and pepper.

Nutrition Facts : Calories 83.1 calories, Carbohydrate 5.8 g, Cholesterol 15.3 mg, Fat 4.3 g, Fiber 0.4 g, Protein 0.8 g, SaturatedFat 2.7 g, Sodium 49.1 mg, Sugar 2.7 g

CHICKEN & LEEKS WITH CREME FRAICHE



Chicken & Leeks With Creme Fraiche image

This delicious recipe is scaled down to 2 servings if you need more simply double the recipe and use a whole cut up chicken. Crème fraiche is very easy to make and there are a number of recipes on Zaar - remember you will need 12 hours if you are making it yourself. Recipe adapted from Martha Stewart.

Provided by NcMysteryShopper

Categories     Chicken Breast

Time 30m

Yield 2 serving(s)

Number Of Ingredients 9

2 chicken breasts, on the bone with skin
kosher salt & freshly ground black pepper
1 tablespoon butter
2 teaspoons olive oil
2 leeks, white and pale-green parts only, cut crosswise into 3-inch pieces and halved lengthwise, rinsed VERY
3/4 cup good-quality hard apple cider
1/2 tablespoon coarsely chopped fresh thyme leave
1/4 cup creme fraiche
fresh parsley, garnish (optional)

Steps:

  • Season chicken with salt and pepper. Melt butter and oil in a large sauté pan or enameled cast-iron Dutch oven over medium-high heat until just bubbling.
  • Add chicken skin sides down; cook, turning once, until golden, 2 to 3 minutes per side. Transfer chicken pieces to a plate and remove pot from heat; let cool slightly.
  • Drain oil leaving a light coating on the bottom of the pan (enough to saute leeks.).
  • Return pot to medium-low heat, and add leeks. Cook, stirring frequently, until leeks begin to soften and are pale golden, about 3 minutes.
  • Add hard cider and thyme. Move leeks to edges of pot, and add all the chicken pieces to pot, skin sides down. Arrange leeks over chicken. Cover, and cook 15 minutes (if liquid is bubbling rapidly, reduce heat to low). Turn chicken pieces, and cook until breasts are cooked through, about 5 minutes more.
  • Transfer the chicken to the serving dishes leaving the juices behind. Remove leeks from pot, and arrange the leeks around the chicken.
  • Return pot to medium heat. Cook, uncovered, until liquid has reduced by about half (to about 1/2 cup), 8 to 10 minutes. (If the liquid is already cooked down, skip this step and add a few tablespoons of cider so that there is about ½ cup of liquid in the pan and warm).
  • Reduce heat to medium-low. Whisk in the crème fraîche and optional parsley. Ladle pan sauce over chicken and leeks.
  • Serve immediately.

Nutrition Facts : Calories 497.6, Fat 35, SaturatedFat 15, Cholesterol 148.8, Sodium 161.5, Carbohydrate 13.6, Fiber 1.7, Sugar 3.5, Protein 32.3

NORMANDY-STYLE CHICKEN AND LEEKS WITH CRèME FRAîCHE



Normandy-Style Chicken and Leeks with Crème Fraîche image

Categories     Sauce     Chicken     Side     Low Fat     Leek

Yield serves 4

Number Of Ingredients 13

1 whole chicken (about 4 pounds), cut into 8 pieces (each breast half cut in half crosswise), rinsed well and patted dry
Coarse salt and freshly ground pepper
1 tablespoon unsalted butter
2 teaspoons olive oil
4 small leeks (about 1 pound), white and pale-green parts only, cut crosswise into 3-inch pieces, rinsed well
1 cup good-quality hard apple cider
1 tablespoon coarsely chopped fresh thyme leaves
1/2 cup Crème Fraîche (recipe follows; or use store-bought)
1 tablespoon finely chopped fresh flat-leaf parsley
Crème Fraîche
2 cups heavy cream
2 tablespoons low-fat buttermilk
(makes about 2 cups)

Steps:

  • Season chicken with salt and pepper. Melt butter with the oil in a large enameled cast-iron Dutch oven over medium-high heat until just bubbling. Add half the chicken pieces, skin sides down; cook, turning once, until golden, 2 to 3 minutes per side. Transfer chicken pieces to a plate; set aside. Repeat with remaining chicken pieces; add to plate. Remove pot from heat; let cool slightly.
  • Return pot to medium-low heat, and add leeks. Cook, stirring frequently, until leeks begin to soften and are pale golden, about 3 minutes. Add hard cider and thyme. Move leeks to edges of pot, and add all the chicken pieces to pot, skin sides down. Arrange leeks over chicken. Cover, and cook 15 minutes (if liquid is bubbling rapidly, reduce heat to low). Turn chicken pieces, and cook until breasts are cooked through, about 5 minutes more.
  • Transfer chicken breasts to a plate, and cover to keep warm. Adjust leeks so they are submerged in liquid. Cook, uncovered, until the remaining chicken pieces are tender and cooked through, about 10 minutes.
  • Using a slotted spoon, transfer all of the chicken to a warm serving platter. Remove leeks from pot, and arrange the leeks around chicken. Cover with foil, and set aside. Return pot to medium heat. Cook, uncovered, until liquid has reduced by about half (to a scant 2/3 cup), 8 to 10 minutes. Reduce heat to medium-low. Whisk in the crème fraîche and parsley. Ladle pan sauce over chicken and leeks. Serve immediately.
  • Crème Fraîche
  • Stir together cream and buttermilk in a medium bowl. Let stand at room temperature, partially covered, until thick, about 12 hours. Stir; cover, and refrigerate until ready to use, up to 2 weeks.

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