Creamy chicken & leeks

Creamy chicken & leeks

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(30 ratings)

Prep: 10 mins Cook: 20 mins Ready in 30 minutes

Easy

Serves 2
This creamy, comforting combination is the perfect topping for baked spuds

Nutrition and extra info

Nutrition: per serving

  • kcal384
  • fat20g
  • saturates7g
  • carbs10g
  • sugars4g
  • fibre3g
  • protein42g
  • salt1.75g
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Ingredients

  • 1 tbsp olive oil
  • 3 rashers unsmoked streaky bacon, chopped
    Bacon

    Bacon

    bay-kon

    Bacon is pork that has been cured one of two ways: dry or wet. It can be bought as both rashers…

  • 2 skinless boneless chicken breasts, cut into strips
  • 2 leeks, sliced into thin rounds
    Leeks

    Leek

    lee-k

    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 1 tbsp plain flour
    Flour

    Flour

    fl-ow-er

    Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

  • 300ml chicken stock
  • 1 tbsp wholegrain mustard
  • 2 tbsp crème fraîche

Method

  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 on top of baked jacket potatoes.

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Comments (30)

jillbrain's picture

This is a great way to use left over chicken. Cut up into suitable sized pieces and added at the same time as the mustard to just warm through in the sauce. If you add it too soon it will cook away to nothing.

frenchsonya's picture

Fabulous mid-week meal...! I added an extra tsp of Dijon mustard (as someone had previously suggested on here) & extra creme fraiche, and used it with some wholewheat penne pasta - simple & scrummy!

fuzzyg213's picture
3.75

Really quick and easy and full of flavour. Added some onion and couple garlic cloves and used a home made chicken stock - beautiful.

Flea's picture
1

Pretty bland with a slimy texture. Won't be trying this one again

rlewis210386's picture
5

Really easy and tasty. Used red pesto instead of mustard and added some chopped up sundried tomatoes and had with roasted sweet potatoes. Will definitely make again

annie01332's picture
3

Nice midweek meal :-)

missbabyboo's picture
5

Yummy served with rice. One of our favourite dinners.

shedley's picture
4

Really easy and tastey and the kids enjoyed it too. Only used one leek and added a clove of garlic. Also used more mustard - 1tbsp wholegrain and 1tbsp dijon. Was great over jacket potatoes. The portions were generous as it was quite rich!

rosieadams30's picture
5

Cooked this twice. Once for a friend and once for the boyfriend, both absolutely loved it. Making again on Friday.

emmabouglas's picture
4

Good with pasta.

andreaf's picture
5

Very tasty and so easy to make. Loved it and hubby loved it too, which is always a good sign.

marinagarside's picture
4

Really tasty combination, creamy and filling. Would definately make again.

studentcantcook's picture
1

i wasnt too sure about this. it seemed to have a slightly slimey texture! also, i would have halfed this recipe to feed 2 as there was way too much to serve with a jacket potato. dont think i will be making this any time soon.

cara_caz's picture
2

I was slightly disappointed by this recipe as I found it all a bit too much. I don't think you need the chicken and in fact it would be a nicer, lighter meal without it. And it makes a huge amount!

machar81's picture
4

Lovely creamy flavoursome dish - filling and satisfying! Will definitely make again, will probably try it with rice or pasta next time.

marcus's picture
5

lovely meal and the Kids enjoyed it

crystal_tips's picture
4

Wonderful cold weather lunch! Will definatley do again ...maybe adding some sweetcorn & brocolli on the side.

schizopear's picture
4

a very tasty topping for jacket potatoes. i used a little less chicken stock than stated and only one leek (as it was rather large). i think i put a bit too much mustard in - not something you'll hear me say very often! - and would use a more accurately measured tablespoonful in the future. the portions were quite generous, although nothing we couldn't manage... i just wished that we had bigger potatoes!

keitho's picture

It was really lovely - I had to use sour cream instead of creme fraiche (Currently live in the US), but it worked out anyway. I also added mushrooms and some onions.

snhumphrey's picture
5

easy, tasty, used plain low fat yoghourt instead of creme fraiche as i didn't have the latter, & put in pancakes intstead of potato (as it's pancake day). Yummy

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