Creamy But Lean Chicken And Leeks Recipes

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CREAMED CHICKEN AND LEEKS



Creamed Chicken and Leeks image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 11

4 tablespoons butter
4 large leeks, white parts only, chopped
4 celery stalks, chopped
4 to 6 cups chicken broth
2 whole chicken breasts on bone with skin on
Bouquet garni: 1/2 teaspoon dried thyme and bay leaf, a few parsley sprigs tied in cheesecloth
Salt and freshly ground white pepper
Juice of 1 lemon
3 egg yolks
1/2 cup heavy cream
1/3 cup minced fresh parsley

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

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

CHICKEN WITH LEEKS AND CREAM



Chicken With Leeks and Cream image

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

1 chicken, cooked
3 -4 leeks
1 tablespoon olive oil
1 garlic clove, chopped
salt and pepper
1/8 teaspoon nutmeg
1/2 cup whipping cream

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

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