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
Preparation: 5 minutes – Cooking: 25 mins
Ingredients
- 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
Method
- Melt butter in a pan and cook the leeks 5 minutes.
- Add the chicken pieces to the leek and fry for 8 minutes, turning them occasionally.
- Season, add cider and simmer for 5-7 minutes until slightly reduced.
- Stir in cream and simmer for 2 minutes.
- Serve immediately and garnish with chives.
Serving Suggestion
- Serve on a bed of white rice or with pasta.
Great dish Michelle, thanks for sharing with Presto Pasta Nights. Check back for the roundup tomorrow.
Beautiful dish and pictures.
Margot
this sounds lovely michelle. and your pictures are making me hungry!
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!