Chicken with Creamy Leek Sauce

Fri, 15 November 2024

Ingredients:

For the Chicken:

• 4 Chicken Breasts on the bone, skin-on
• 3 tablespoons Flour
• Salt & Pepper
• 2 tablespoons Rapeseed Oil
• 50g Butter

For the Sauce:

• 1 Onion, chopped
• 2 Leeks, washed and sliced
• 1 large or 2 small cloves of Garlic, finely chopped
• A good splash or approx 50ml White wine
• 1 tablespoon Butter
• 1 tablespoon Rapeseed Oil
• 250ml Chicken Stock
• Rapeseed Oil
• 75ml Cream
• Fresh Parsley to serve

Method:

Preheat the oven to 200? Place the flour in a large, wide bowl and season generously. Heat a wide, shallow ovenproof pan (I use a casserole for this) over a high heat and add the rapeseed oil and about half of the butter.

Dip the chicken into the flour and coat thoroughly. Shake off any excess flour being mindful that you are using raw chicken here so try to keep it within the bowl. When the fat in the pan is sizzling, add the chicken breast, skin side down. Place in the oven, without turning or moving the chicken for 10 minutes. Remove and carefully turn the chicken, adding the rest of the butter to the pan. Place the pan back on the hob and cook the chicken for a further 15 minutes, basting with the melted butter in the pan every now and then.

Whilst the chicken is in the oven, start the sauce. Place the butter and rapeseed oil in a pan over a medium to low heat and add the onion and leek with a pinch of salt. Cook out for 10 minutes or until golden and caramelised. Add the garlic and cook out for a moment or two before deglazing with the white wine. Scrape the sticky bits from the bottom of the pan and allow to bubble up for a few minutes until the wine has evaporated. Now add the butter and flour to the pan to make a roux and cook out by stirring through for a moment or two. Add the chicken stock and simmer for 10 minutes. Finish by adding the creamto simmer for another minute or two and the parsley. Serve with the chicken and some mashed or roasted potatoes and a green salad.