Saturday, 14 August 2010

Creamy Chicken and Leeks with Hasselback Potatoes and Garlic Mushrooms

So, the big move was two days ago now and tonight was the first night I cooked properly! Unfortunately, I forgot to take pictures, which is a bit useless :( Especially since Hasselback potatoes are SO pretty!

I made chicken, leeks and bacon in a creamy sauce, and I did the potatoes and garlic mushrooms to go with. I really wish I could show you a photo. Bad Katie!!

Creamy Chicken and Leeks
adapted from Easycook Magazine (Spring '08)
3 rashers bacon (unsmoked), diced
2 chicken breasts, cut into strips
1 leek, sliced
1tbsp plain (all-purpose) flour
300ml (1/2pt) chicken stock (I used vegetable boullion)
3tsp creme fraiche

Fry the bacon in a medium-sized pan over a medium heat for 2 minutes. Then add the chicken strips and cook for another 3 minutes. Then add the leek, reduce the heat, cover and cook gently for 10 minutes, stirring occasionally, until wilted and tender.

Stir in the flour and then gradually add the stock, stirring continuously. Stir in the creme fraiche, season, and then simmer for 5 minutes until lightly thickened and creamy.

Serves 2, with potatoes and garlic mushrooms or green veg.

I found this recipe actually makes quite a lot of sauce so we moped up the extra with buttered bread, and I saved a little to throw over some rice or something for a quick lunch tomorrow.

I'll save posting the potato recipe for another time when I bothered to take a picture!

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