Chicken & Leeks with a Creamy Cider Sauce

Chicken & Leeks with a Creamy Cider Sauce

Chicken, leeks, cider, cream and butter. All my favourite ingredients are in this Normandy dish. With these few ingredients it makes a simple and quick, yet delicious, mid-week supper. It’s a refreshing change from Spaghetti Bolognese, don’t you think? Pork can easily be substituted for the chicken. Go ahead and treat yourself.

P.S. This dish has been submitted to Presto Pasta Night held by Ruth at Once Upon A Feast.

Chicken & Leeks with a Creamy Cider Sauce
Serves 4
Preparation: 5 minutes – Cooking: 25 mins

Chicken & Leeks with a Creamy Cider Sauce

  • 30g (1 oz) butter
  • 400g (14 oz) boned, skinned chicken breasts, cut into chunks
  • 210ml (7 fl oz) dry cider
  • 2 large leeks, halved lengthways and finely sliced across
  • 100ml (3½ fl oz) double cream
  • 15ml (1 tbsp) snipped chives, to garnish
  1. Melt butter in a pan and cook the leeks 5 minutes.
  2. Add the chicken pieces to the leek and fry for 8 minutes, turning them occasionally.
  3. Season, add cider and simmer for 5-7 minutes until slightly reduced.
  4. Stir in cream and simmer for 2 minutes.
  5. Serve immediately and garnish with chives.
Serving Suggestion
  • Serve on a bed of white rice or with pasta.

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  1. says

    Ruth – It’s always a pleasure to join your Presto Pasta Nights. :-)

    Margot – Thanks! You’ve got a great blog.

    Abby – That’s the problem with food porn, isn’t it? It’s not very good for dieting either! 😉

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