Creamy Chicken With Leeks Recipe by Ebikebina
Cooking Instructions 50 mins 1 Chop the onion. Slice the leeks into shreds. Cut the chickrn into thick slices. 2 Heat the oil in a large frying pan and add the onion and leeks. Cook gently for 2 minutes, then remove 1 tablespoon of the lightly cooked leeks and set aside to garnish. 3 Add the chicken to the pan, season generously with the salt and pepper and cook for 5 minutes until browned on all sides 4 Sprinkle over the flour and cook for 1 minutes, then gradually stir in the broth (stock). Cover the pan and simmer for 15 minutes. 5 Cook the rice according to the packet instructions. Drain well. 6 Stir the creme and tarragon into the chicken and heat through for 2-3 minutes. Check that the chicken is thoroughly cooked through. Serve the chicken on top of the rice and garnish with the reserved leeks. 1 Chop the onion. Slice the leeks into shreds. Cut the chickrn into thick slices. 1 Chop the onion. Slice the leeks into shreds. Cut the chickrn into thick slices. 2 Heat the oil in a large frying pan and add the onion and leeks. Cook gently for 2 minutes, then remove 1 tablespoon of the lightly cooked leeks and set aside to garnish. 2 Heat the oil in a large frying pan and add the onion and leeks. Cook gently for 2 minutes, then remove 1 tablespoon of the lightly cooked leeks and set aside to garnish. 3 Add the chicken to the pan, season generously with the salt and pepper and cook for 5 minutes until browned on all sides 3 Add the chicken to the pan, season generously with the salt and pepper and cook for 5 minutes until browned on all sides 4 Sprinkle over the flour and cook for 1 minutes, then gradually stir in the broth (stock). Cover the pan and simmer for 15 minutes. 4 Sprinkle over the flour and cook for 1 minutes, then gradually stir in the broth (stock). Cover the pan and simmer for 15 minutes. 5 Cook the rice according to the packet instructions. Drain well. 5 Cook the rice according to the packet instructions. Drain well. 6 Stir the creme and tarragon into the chicken and heat through for 2-3 minutes. Check that the chicken is thoroughly cooked through. Serve the chicken on top of the rice and garnish with the reserved leeks. 6 Stir the creme and tarragon into the chicken and heat through for 2-3 minutes. Check that the chicken is thoroughly cooked through. Serve the chicken on top of the rice and garnish with the reserved leeks. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Bacon Wrapped Chicken Breast Dorito Casserole Breakfast In A Cup OMG Chicken Crockpot Buffalo Chicken Pasta Bacon Wrapped Chicken Breast Dorito Casserole Breakfast In A Cup OMG Chicken Crockpot Buffalo Chicken Pasta Asparagus Casserole Wilton's Cream Cheese Icing Onion skin hard boiled eggs Roasted Chicken with sweet potato and carrot. Spicy 3 cheese Jalopena Poppers cresent jalapeno poppers parma-chicken Easy Peanut Butter Pie white bread Chocolate chip banana cakechips Asparagus Casserole Wilton's Cream Cheese Icing Onion skin hard boiled eggs Roasted Chicken with sweet potato and carrot. Spicy 3 cheese Jalopena Poppers cresent jalapeno poppers parma-chicken Easy Peanut Butter Pie white bread Chocolate chip banana cakechips