Chicken with leek sauce is a classic dish that combines the savory flavor of chicken with the sweetness of leeks. This dish is perfect for a weeknight dinner or a special occasion meal. The best recipe for chicken with leek sauce will depend on your personal preferences, but there are some general tips that can help you create a delicious and memorable dish.
Here are our top 8 tried and tested recipes!
CHICKEN WITH LEEK SAUCE
This entree has rich, creamy and elegant sauce. -Vicki Atkinson, Kamas, Utah
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large resealable plastic bag, combine the flour, paprika and pepper. Add chicken, two pieces at a time, and shake to coat. In a large skillet, cook chicken in oil over medium heat for 6-7 minutes on each side or until a thermometer reads 170°. , Meanwhile, in a small saucepan, bring soup mix and water to a boil, stirring frequently. Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally. Remove from the heat; stir in sour cream and chives. Serve with chicken.
Nutrition Facts : Calories 249 calories, Fat 14g fat (5g saturated fat), Cholesterol 45mg cholesterol, Sodium 328mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 0 fiber), Protein 12g protein.
FRIED CHICKEN WITH LEEK SAUCE
Make and share this Fried Chicken With Leek Sauce recipe from Food.com.
Provided by tomoko matsunaga
Categories Chicken Thigh & Leg
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- cut the leek thinly.
- Put the leek into a bowl with sauce mixture and mix them well.
- set aside.
- Remove all yellow fat from chiken, cut into small pieces, and cover with corn starch.
- Heat oil in a pan and fry chicken in oil and cook them until nice and golden colour and chicken's juice goes clear.
- Serve with leek sauce top on the chicken.
Nutrition Facts : Calories 303.5, Fat 18.8, SaturatedFat 4.9, Cholesterol 84, Sodium 398.5, Carbohydrate 14.4, Fiber 0.9, Sugar 1.9, Protein 18.5
PAN-ROASTED CHICKEN WITH LEEKS
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F. Put the bacon in a large heavy-bottomed ovenproof skillet and cook over medium-high heat until some of the fat renders, about 5 minutes. Push the bacon to the side of the pan. Season the chicken with salt and pepper, then add it to the pan and cook, turning, until it starts to brown, about 5 minutes. Stir in the garlic and leeks, then arrange the chicken on top of the bacon-leek mixture. Transfer to the oven and roast until the chicken is golden and a thermometer inserted into the thickest part registers 160 degrees F, 25 to 30 minutes. Transfer the chicken to a platter.
- Carefully return the skillet to the stovetop over medium-high heat. Sprinkle in the flour and cook, stirring, 1 minute. Add the broth and half-and-half and cook, stirring, 2 minutes. Bring to a boil and cook until slightly reduced, about 5 minutes. Stir in the parsley and a squeeze of lemon juice. Spoon the leek mixture over the chicken. Serve with the remaining lemon wedges.
- Per serving: Calories 418; Fat 24 g (Saturated 8 g); Cholesterol 147 mg; Sodium 322 mg; Carbohydrate 14 g; Fiber 1 g; Protein 34 g
PANKO-CRUSTED CHICKEN WITH CREAMY MUSHROOM-LEEK SAUCE
I made this with whatever I happened to have in the fridge that night and it was a quick meal to prepare! Delicious! Serve with mashed potatoes and a side veggie. Or slice up chicken and toss sauce with pasta.
Provided by FLOLUM
Categories Everyday Cooking Special Collection Recipes New
Time 30m
Yield 2
Number Of Ingredients 10
Steps:
- Slice chicken breast into smaller fillets and season with salt and pepper. Coat fillets in beaten egg, then in panko.
- Heat oil in a large frying pan over medium heat. Add fillets and cook until no longer pink in the center and the juices run clear, 2 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove to a plate.
- Reduce heat to medium-low and add butter. When melted, add onion and leek. Cook for 2 minutes, then add mushrooms. Saute for 5 minutes, then add half-and-half. Cook until sauce has reduced a bit, about 3 minutes. Season with salt and pepper.
- Add chicken on top of the sauce and cook until heated through. Serve immediately.
Nutrition Facts : Calories 626.5 calories, Carbohydrate 54.5 g, Cholesterol 215.6 mg, Fat 35.6 g, Fiber 2.2 g, Protein 36.3 g, SaturatedFat 16.4 g, Sodium 479.2 mg, Sugar 5.2 g
CHICKEN THIGHS WITH MUSHROOM-LEEK SAUCE
Leeks and white wine add a gourmet touch to this weeknight dish of chicken thighs nestled in a creamy mushroom sauce. Serve over a bulgur-quinoa blend.
Provided by Deana R Okun
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 40m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oil in a large skillet over medium-high heat. Add chicken; cook until well browned and no longer pink in the center, 4 to 5 minutes per side. Transfer to a plate, cover, and keep warm.
- Add mushrooms and leeks to the skillet. Cook over medium heat, stirring often, until most of the moisture has evaporated and mushrooms begin to brown, 4 to 6 minutes. Add wine; cook for about 1 minute. Mix broth and cornstarch together in a small bowl; add to the skillet and cook until thickened, 2 to 3 minutes. Stir in sour cream and mustard; cook and stir until combined, about 1 minute. Season sauce with salt and pepper.
- Nestle chicken thighs into the sauce. Cook until an instant-read thermometer inserted into the thickest part of a thigh reads 165 degrees F (74 degrees C), 8 to 10 minutes more.
Nutrition Facts : Calories 198.2 calories, Carbohydrate 7.2 g, Cholesterol 47.4 mg, Fat 11.2 g, Fiber 0.9 g, Protein 13.8 g, SaturatedFat 3.7 g, Sodium 113 mg, Sugar 2 g
BRAISED CHICKEN BREASTS ON CREAMY LEEKS
Steps:
- Halve leeks lengthwise, then cut crosswise into 1-inch pieces.
- Pat chicken dry and season with salt and pepper. Heat oil and 1/2 tablespoon butter in a 10-inch nonstick skillet over moderately high heat until foam subsides, then brown chicken on both sides, about 4 minutes total. Transfer to a plate.
- Add wine to skillet and deglaze by boiling over high heat, stirring and scraping up brown bits, until reduced to about 2 tablespoons, 1 to 2 minutes. Add leeks and remaining 2 tablespoons butter and salt and pepper to taste, then simmer over moderately low heat, covered, stirring occasionally, until leeks are wilted, about 10 minutes. Stir in broth. Top leeks with chicken breasts and juices from plate, then gently simmer over low heat, covered, until leeks are tender and chicken is just cooked through, about 8 minutes .
- Transfer chicken breasts to a plate. Add cream to skillet and boil over high heat, stirring occasionally, until thickened slightly, 1 to 2 minutes. Add salt and pepper to taste.
- Serve chicken on top of leeks.
CREAMY CHICKEN & LEEKS
This creamy, comforting combination is the perfect topping for baked spuds
Provided by Good Food team
Categories Dinner, Main course, Side dish, Supper
Time 30m
Number Of Ingredients 8
Steps:
- 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.
- 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.
Nutrition Facts : Calories 384 calories, Fat 20 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 42 grams protein, Sodium 1.75 milligram of sodium
HEALTHY CHICKEN WITH PEAR AND LEEK SAUCE
A good weekday chicken dish that takes under an hour to make (as long as you don't have to run to the store for leeks!). I adapted this recipe from the October 2008 issue of Eating Well magazine, so it's healthy as well as tasty. My 4 year old daughter told me "make this every night", so it was a big hit! The original recipe was made with skinless, boneless, trimmed chicken thighs and currant jelly -- I substituted skinless, boneless chicken breast and, as I couldn't find currant jelly, canned cranberry sauce (like for Thanksgiving). The recipe also called for fresh, peeled and diced pear, but Whole Foods has canned Bartlett pears in pear juice which saved me lots of time. I served this with my Couscous with Peas and Carrots and steamed broccoli.
Provided by Lowfat Linda
Categories Chicken Breast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place sliced leek in a colander, rinse and drain well.
- Cut the pear halves into chunks, reserving the juice in the can.
- Season cut chicken with garlic powder and (optional) salt and pepper.
- Heat 2 t oil in a large skillet over medium-high heat.
- Cook chicken in skillet until golden brown and no longer pink in the center (about 4-5 minutes per side).
- Transfer cooked chicken to a plate and cover with tent of foil to keep warm.
- Reduce heat to medium and add the remaining oil and sliced leek, cooking for a few minutes until leek starts to brown and get soft.
- Add pear, 1/3 cup broth and 1/4 cup of juice from canned pears and simmer for several minutes.
- While pear and broth is simmering, whisk the cornstarch and 2/3 cup broth in a small bowl.
- Add cranberry sauce (or current jelly, whichever you prefer) and stir on medium heat until melted.
- Stir in the cornstarch mixture and bring to a boil, stirring and cook until thickened (only a minute or two).
- Return chicken and any accumulated juices to the pan and turn to coat with the sauce.
- Serve sprinkled with walnuts.
Nutrition Facts : Calories 300.4, Fat 8.4, SaturatedFat 1.3, Cholesterol 87.8, Sodium 116.9, Carbohydrate 19, Fiber 2.9, Sugar 11, Protein 37
Tips:
- Choose the right leeks: Look for leeks that are firm and have a bright white color. Avoid leeks that are wilted or have yellow or brown spots.
- Trim the leeks properly: Cut off the root end and the dark green leaves. Then, slice the leeks lengthwise and rinse them thoroughly to remove any dirt or grit.
- Cook the leeks slowly: Leeks should be cooked slowly over low heat to allow them to soften and develop their flavor. Do not overcrowd the pan, or the leeks will steam instead of sautéing.
- Use a good quality chicken stock: The chicken stock is the base of the sauce, so it is important to use a good quality stock. You can use store-bought stock or make your own.
- Season the sauce to taste: Once the sauce is cooked, taste it and adjust the seasoning as needed. You may want to add more salt, pepper, or herbs.
- Serve the chicken with leeks over rice, pasta, or mashed potatoes.
Conclusion:
Chicken with leeks is a classic French dish that is both elegant and easy to make. The combination of tender chicken and creamy leek sauce is simply delicious. This dish is perfect for a special occasion or a weeknight meal. With a few simple tips, you can make a restaurant-quality chicken with leeks at home.
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