Chicken with Leek & Mushroom GF
Recipe / Naomi Sherman
The ultimate in comfort food, this dish combines golden-brown chicken with luscious leeks and deeply delicious mushrooms in a rich and creamy sauce. Serve with silky mashed potato and eat curled up in front of a good movie.
Serve: 6
3 chicken breast fillets, approx, 750g in total
2 tbsp olive oil
4 tbsp butter, divided
500g mushrooms, sliced
1 tsp thyme leaves
2 large leeks, pale green & white parts only, thinly sliced
½ cup chicken stock
2 tsp apple-cider vinegar
300mL cooking cream or pure cream
1. Cut the chicken breasts in half horizontally, then cut those pieces diagonally.
2. Heat olive oil and 2 tbsp butter in a large pan and brown the chicken pieces in batches until golden and just cooked.
3. Sit aside covered in foil while you make the sauce.
4. Melt the remaining butter and cook the mushrooms and thyme until the mushrooms are browned and caramelised.
5. Add the sliced leeks and cook until the leeks are softened.
6. Add the chicken stock, apple-cider vinegar and cream and simmer for approx. 5 mins until the sauce thickens slightly.
7. Return the chicken to the pan and coat with the sauce.
8. Cook gently until chicken has heated through, then serve.
Baked Leeks GF V
Recipe / Naomi Sherman
There are two sure-fire ways to make vegetables better. You can bake them, or you can coat them with cheese. Here, I've combined the two to make a dish where the sweetly softened leeks are bathed in a creamy cheese sauce until you have a tray of pure joy. You may want to keep the whole pan for yourself.
Serves: 6
600mL cooking cream or 1½ cups finely grated fresh parmesan, divided Salt & pepper, to taste 6 leeks, pale green & white parts only, washed well & cut into batons that are 3cm long
