Two years ago, we spent our holidays in Cymru/Wales. Wales has two national emblems: the daffodil, also called St. Peter’s leek and leek. According to legend, Saint David, the patron saint of Wales, ordered his Welsh soldiers to identify themselves by wearing the vegetable on their helmets in an ancient battle against the Saxons that took place in a leek field. Michelle from Greedy Gourmet asks how we like our leek to celebrate St. David’s Day.
Leek is a versatile low budget vegetable, available the whole year. For the
Creamy chicken & leeks
I used 4 thick “winter leeks°, they weighed about 1! kilogramme. I served the leek on homemade Spätzle. The picture is not as good as the taste!
| -========= | REZKONV-Recipe – RezkonvSuite v1.4 |
| Title: | Creamy chicken & leeks |
| Categories: | |
| Yield: | 4 Servings |
Ingredients
| 6 | Rashers unsmoked streaky bacon , chopped | ||
| 4 | Skinless boneless chicken breasts , cut into | ||
| — strips | |||
| 4 | Leeks , sliced into thin rounds, about 1 kg | ||
| 2 | tablesp. | Plain flour | |
| 600 | ml | Chicken stock | |
| 2 | tablesp. | Wholegrain mustard | |
| 4 | tablesp. | Crème fraîche |
Source
| Good Food Magazine, October 2006, p.60 |
| Edited *RK* 02/29/2008 by | |
| Ulrike Westphal |
Directions
1. 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.
2. 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 with on top of baked jacket potatoes.
:Tip: You can also serve this stirred through spaghetti or tagliatelle
:EASY
:Prep time: 10 minutes
:Cooking time: 20 minutes
:Per serving: 384 kcalories, protein 42g, carbohydrate g, fat 20 g, saturated fat 7g, fibre 3g, salt 1,75 g
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Thyme for Cooking, the Blog
I’m not sure which I like better the chicken (which sounds wonderful) or the homemade Spaetzle (which I dearly love).
Together, they are incredible!
That sounds like a delicious dish. I don’t think I’ve ever had spatzle before, but I’d really like to try it after seeing this, and soon!
snackshots
Good Food magazine has a lot of great recipes in it, doesn’t it? I’m sure your dish tasted stunning! Thanks for participating in Snackshots and don’t forget to check out the roundup soon.
toxic-free
Just wanting to ensure only toxic-free ingredients are use.