Creamy Chicken and Leeks
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Creamy Chicken and Leeks

Creamy Chicken and Leeks

with rice and parsley garnish

Looking for a meal you can put together in a flash that the whole family is sure to love? This creamy chicken and leek dish is as easy to prepare as it is delicious. Suitable both for posh palates and picky eaters!

Tags:
Family Friendly
Protein Rich
Quick
Allergens:
Milk
Soya
Barley
Wheat
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

260 grams

Diced Chicken Breast

1 unit(s)

Leek

150 grams

Rice

2 unit(s)

Garlic

5 grams

Parsley

110 grams

Creme Fraiche

(Contains Milk)

1 unit(s)

Grated Italian Style Hard Cheese

(Contains Milk)

1 sachet(s)

Worcester Sauce

(Contains Soya)

1 sachet(s)

Chicken Stock

(Contains Barley, Wheat)

120 grams

Peas

10 grams

Pine Nuts

(May be present Peanut, Nuts, Sesame, Cereals containing gluten)

Not included in your delivery

to taste

Oil

to taste

Butter

to taste

Salt

to taste

Pepper

to taste

Water

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Nutrition Values

Energy (kJ)3064 kJ
Energy (kcal)732 kcal
Fat24.1 g
of which saturates11.8 g
Carbohydrate84.3 g
of which sugars9.3 g
Dietary Fiber0.1 g
Protein46.3 g
Cholesterol0 mg
Salt1.44 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Grater
Pan with Lid
Pot with Lid

Instructions

Make the Rice
1
  • Pour 300ml cold salted water (double for 4p) into a medium pot with a tight-fitting lid.
  • Stir in the rice and bring to the boil.
  • Once boiling, lower the heat to medium, cover and cook for 10 mins.
  • Remove from the heat. Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
  • Trim and thinly slice the leek. Peel and grate the garlic.
Brown the Chicken
2
  • Place a pan over medium heat (no oil).
  • Once hot, dry-fry the pine nuts until toasted, 2-3 mins. Remove from the pan and set aside.
  • Return the pan to medium-high heat with a drizzle of oil.
  • Cook the chicken until browned all over, 3-4 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
  • Season with salt and pepper. Remove the chicken from the pan.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging used to keep it fresh.

Simmer the Sauce
3
  • Return the (now empty) pan to medium-high heat with a knob of butter.
  • Once the butter is melted, add the leeks and stock. Season with salt and pepper.
  • Reduce heat to medium, cover and cook until softened, 8-10 mins.
  • Add the chicken, garlic, creme fraiche, Worcester sauce and peas.
  • Mix together and cook until reduced slightly, 5-7 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
Finish and Serve
4
  • While the sauce simmers, roughly chop the parsley (stalks and all).
  • Fluff up the rice with a fork and divide between plates.
  • Spoon the creamy chicken and leeks over the top.
  • Sprinkle with chopped parsley, cheese and toasted pine nuts.
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