Name: Creamy Chicken and Leeks
Ingredients: 800 grams potatoes (diced 3cm ); 1 drizzle oil; 1 leek (thinly sliced); 1 clove garlic ((optional) minced or finely chopped); 2 tbsp butter; 3/4 cup chicken stock; 1 tsp wholegrain mustard; 1/4 tsp salt; 150 ml cream; 1 lemon (zested); 600 grams free range chicken, cut into 4-5 pieces; 1/8 tsp ground black pepper; 1/2 tsp salt; 6 tbsp plain flour; 1 drizzle oil; 1 head broccoli (cut into small florets); 1 carrot (cut half lengthways and thinly sliced); 1/2 lemon (juiced)

Creamy Chicken and Leeks with Roasties and Lemony Broccoli

Make leeks a family favourite with this delicious and easy dish – add roasties and some tender broccoli for a nutritious and balanced meal.

Creamy Chicken and Leeks

Recipe supplied by Bargain Box

with Roasties and Lemony Broccoli

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Course Dinner

Cuisine Vegetarian

Ingredients

Roasties

800 grams potatoes diced 3cm
1 drizzle oil

Leeks

1 leek thinly sliced
1 clove garlic (optional) minced or finely chopped
2 tbsp butter
3/4 cup chicken stock
1 tsp wholegrain mustard
1/4 tsp salt
150 ml cream

Chicken

1 lemon zested
600 grams free range chicken, cut into 4-5 pieces
1/8 tsp ground black pepper
1/2 tsp salt
6 tbsp plain flour
1 drizzle oil

Veggies

1 head broccoli cut into small florets
1 carrot cut half lengthways and thinly sliced
1/2 lemon juiced

Instructions

Before you start, preheat the oven to 220° C (or 200° C fan bake). Bring a medium pot of salted water to the boil.
Prepare and cook roasties - prepare potatoes and toss with oil on 1-2 lined oven trays. Season with salt and pepper and roast for 25-30 minutes, until golden and tender.
Prepare leek and chicken - thinly slice leek, mince or finely chop garlic and zest lemon. Pat chicken dry and cut into 4-5 pieces. Toss chicken in a medium with lemon zest, salt, pepper, and flour.
Cook chicken - heat oil in a large fry pan on medium-high heat. Shake off excess flour from chicken (reserving leftover flour) and cook chicken for 3-5 minutes each side until nearly cooked through. Set aside, covered to keep warm.
Cook leeks - return pan to medium heat and add butter, leek and garlic, Cook for about 6 minutes until softened. Add reserved flour from chicken and cook for about 30 seconds. Add stock, mustard, and salt and bring to a simmer and cook for 2 minutes. Add cream and cook for a further 2 minutes until thickened slightly. Season to taste with salt and pepper.
Finish leeks - add cooked chicken to pan with leeks. Turn chicken a few times to coat in sauce and cook a further 1-2 minutes until chicken is warmed through.
Prepare and cook veggies - prepare broccoli and carrot. Cook broccoli and carrot in a pot of boiling water for about 5 minutes until tender. Drain and toss with lemon juice.
Serve chicken and leeks with veggies on the side.