Best Chicken With Creamy Dreamy Braised Leeks Recipes

Chicken With Leeks and Cream image

Provided by jovigirl

Time 20m

Yield 6 serving(s)

Number Of Ingredients 7

Steps:

Tear up the chicken meat into bite sized pieces.
Cut the leeks into 2-inch pieces up to the point where the leek begins to turn green. Slice the piece once lengthwise, and divide the leaves. Rinse if dirty.
Saute the leek stems and garlic in the oil. Then, add leek leaves, if desired. Do not allow the leaves to discolor; you simply want to cook them until they are barely tender.
Add the chicken to the pan, and cook it until hot. Add the salt, pepper, and nutmeg. Mix well, and add the cream. Heat, and serve. Decorate with parsley.

Nutrition Facts : Calories 446.1, Fat 32.8, SaturatedFat 11.5, Cholesterol 142.2, Sodium 123.9, Carbohydrate 7, Fiber 0.8, Sugar 1.8, Protein 29.6

Braised Chicken Breasts on Creamy Leeks image

Yield Makes 4 servings

Number Of Ingredients 7

2 pounds medium leeks (white and pale green parts only)
4 boneless skinless chicken breast halves (1 1/2 pounds total)
1/2 tablespoon vegetable oil
2 1/2 tablespoons unsalted butter
1/3 cup dry white wine
1/3 cup chicken broth
1/3 cup heavy cream

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 but Lean Chicken and Leeks image

Provided by Food Network

Time 55m

Yield 4 servings

Number Of Ingredients 10

1 tablespoon butter
4 large leeks, white parts only, chopped
4 celery stalks, chopped
6 cups chicken broth
1/3 cup long grain rice or 1/2 cup medium or short grain rice
Bouquet garni: 1/2 teaspoon dried thyme and bay leaf, a few parsley sprigs wrapped in cheesecloth
Juice of 1 lemon
Salt and freshly ground white pepper
2 whole skinless, boneless chicken breasts, cut into 1/2inch cubes
1/3 cup minced fresh parsley

Steps:

Heat the butter in a saucepan. Add the leeks and celery and toss together for a few seconds. Add 1/2 cup of the chicken broth. Cover and simmer over low heat for 5 to 10 minutes or until vegetables are tender. Add the remaining broth and rice and bouquet garni. Cover and simmer, over very low heat for 25 minutes or until rice is very tender.
Remove the bouquet garni and puree the soup through a food mill or food processor. Return it to the saucepan, add the lemon juice and season to taste with salt and pepper. If soup is thin, simmer it down until thick enough; if too thick, add some water. Add the chicken and simmer, uncovered, for 5 minutes or until chicken is just cooked through. Adjust the seasoning. Portion out and garnish with parsley.

CHICKEN WITH CREAMY-DREAMY BRAISED LEEKS image

Provided by Ellen Bales @Starwriter

Categories Chicken

Number Of Ingredients 9

8 medium or 4 large leeks
2 cup(s) reduced-sodium chicken broth
6 clove(s) garlic, halved
6 sprig(s) fresh thyme
4 - chicken breasts, boneless and skinless
1/2 teaspoon(s) salt, divided
1/2 teaspoon(s) freshly ground pepper, divided
1 tablespoon(s) extra-virgin olive oil
1/2 cup(s) heavy cream

Steps:

Trim the roots and dark green tops from leeks, leaving 5 to 6 inches of white and light green. Cut leeks in half lengthwise and rinse well. Place leeks in a single layer in a 9x13-inch baking dish, nesting them together. Pour in the chicken broth. Add the garlic and thyme into the broth between the leeks.
Bake in a preheated 425-degree oven for 40 minutes. After about 30 minutes, sprinkle the chicken with 1/4 tsp. each salt and pepper.
Heat oil in a large skillet over medium heat, add the chicken and cook until golden brown, about 5 minutes per side. Remove from the heat.
Remove the leeks from the oven after 40 minutes and nestle the chicken into them. Add cream and the remaining 1/4 tsp. salt to the hot skillet (do NOT turn burner back on). Stir any browned bits and let the cream heat from the warmth of the pan. Pour cream mixture over the leeks and chicken.
Return the baking dish to the oven and bake until chicken is tender, about 20-25 minutes. Serve the chicken with the braised leeks, spooning the sauce over both.