This recipe originated in my kitchen circa the middle of last week.
It's obvious that chicken and leeks go together like soccer mums and SUVs so it didn't require much imagination to throw these two together with a few other likely suspects and come out with a very fine dish indeed.
* Contains pork, alcohol, butter and cream!
- 6 skinned chicken breasts cut into bite-sized morsels
- 1 large leek sliced into rings
- 1/2 a medium red onion diced
- 2 modest cloves of garlic
- 6 button mushrooms
- 2 tsp minced coriander
- 2 heaped tsp grainy mustard
- 1/2 a pack of smoked lardons
- 1 (or slightly more) large glass of good white wine.
- 1/2 a square pack of puck cream
- salt and pepper to season
A few notes on ingredients. I like to slice my mushrooms very thinly as I prefer the taste to the texture, you might like them just quartered! I chop fresh coriander, then steep it in olive oil in storage boxes and keep it in the freezer - very convenient. I used a Californian Riesling - it's important to keep testing this during the cooking process...
Heat a little olive oil in a large wok-like pan and then throw in a knob of butter. Add the red onion then the leeks and soften. Add the chicken and season. Fry the chicken until it starts to brown then add lardons and reduce the heat.
Add the garlic just after this so that it doesn't burn and turn bitter. Add mushrooms, the corriander and mustard and mix around a bit, then the wine to heat through. Add the cream last thing and do a final stir-through and seasoning.
I served it with wholewheat spag which was lovely but I think it would be better with penne or twisty pasta as the bite sizes would match better.
Enjoy with the remains of the wine!