Chicken Leek And Bacon

Empty in the bacon and sauté on a medium heat until its cooked. Add the beans and return the chicken to the pan so that the skin sits proud.

Chicken Leek And Bacon Casserole Recipe Bacon Casserole Bacon Casserole Recipes Recipes

A healthy and low calorie chicken casserole with bacon button mushrooms peas and a parsley sauce - use chicken thighs for.

Chicken leek and bacon. 4 4 chicken breasts 3 leeks sliced and washed 1 packet unsmoked back bacon cut up into bite size pieces 300ml single cream 80g flour. Add the wine and chicken stock. From the start till the end you need no more than 45 minutes.

Add the summer savoury and thyme along with some salt and pepper to taste. Add a splash of wine stirring to remove any flour lumps then pour in the stock. Chicken breast with bacon and leeks its very easy to prepare.

Heat 2 tbsp of the oil in a non-stick frying pan season the chicken fillets well and fry with the bacon for 3-4 minutes turning until golden brown. Cook the chicken for 5 minutes or until browned. Add the cooking cream water and vegetable stock and bring.

Grind over a bit of garlic powder. Lightly grease 5 large ramekins and set aside. Add the olive oil to the pan on medium high heat and place chicken in skin side down.

Add the leeks bacon. Stir in the leeks carrots celery and parsnips. You can try it.

Once cooked remove from the pot and place into a bowl. Season chicken on both sides with salt and pepper. Transfer to a paper towel lined plate and keep warm.

Conventional Method Preheat oven to 200 degrees celsius fan-forced. Empty the leek and onion into the pot and sauté on a medium heat until they soften up. In a large saute pan cook bacon and leeks for 5 min.

Until the bacon is cooked but not crisp. Melt the butter in a frying pan over medium heat. Bring to the boil.

Soften for a few minutes then stir in the flour. Add the bacon and chicken and cook stirring occasionally until golden. Drain pan if needed.

Once the leek and onions are softened add in the chicken and sauté until its turned all white and is fully cooked in the middle. 45 out of 5 star rating. Add the leeks to the pan with a pinch of salt and cook gently for 10 minutes until softening then add the thyme sprigs mustard cheese sauce and 50ml of water and mix well.

Add the bacon to the pan let it colour then add the leeks thyme and garlic. Cook until browned then turn chicken. Cook for several minutes stirring occasionally.

Tip into a 20cm x 30cm baking dish.

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