NORMANDY-STYLE CHICKEN AND LEEKS WITH CREME FRAICHE
Leeks grow in abundance in Normandy, in northern France, where the alliums are celebrated for their ability to transform even the simplest dish into something spectacular. Take chicken Normande, a multi-layered main course of braised chicken, hard apple cider (another local specialty), and of course, leeks. Serve this with crusty bread. This recipe appears in our cookbook "Martha Stewart's Vegetables" (Clarkson Potter).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 9
Steps:
- Season chicken all over with salt and pepper. Melt butter with the oil in a large enameled cast-iron Dutch oven over medium-high heat until just bubbling. Add half the chicken pieces, skin sides down; cook, turning once, until golden, 2 to 3 minutes per side. Transfer chicken pieces to a plate; set aside. Repeat with remaining chicken pieces; add to plate. Remove pot from heat; let cool slightly.
- Return pot to medium-low heat, and add leeks. Cook, stirring frequently, until leeks begin to soften and are pale golden, about 3 minutes. Add hard cider and thyme. Move leeks to edges of pot, and add all the chicken pieces to pot, skin sides down. Arrange leeks over chicken. Cover, and cook 15 minutes (if liquid is bubbling rapidly, reduce heat to low). Turn chicken pieces, and cook until breasts are cooked through, about 5 minutes more. Use a slotted spoon to transfer chicken breasts to a plate, and cover to keep warm. Adjust leeks so they are submerged in liquid. Cook, uncovered, until the remaining chicken pieces are tender and cooked through, about 10 minutes.
- Transfer all of the chicken to a warm serving platter. Remove leeks from pot, and arrange them around the chicken. Cover to keep warm. Return pot to medium heat. Cook, uncovered, until liquid has reduced by about half (to a scant 2/3 cup), 8 to 10 minutes.
- Reduce heat to medium-low. Whisk in the creme fraiche and parsley. Ladle pan sauce over chicken and leeks. Serve immediately.
CREAMY CHICKEN & LEEKS
This creamy, comforting combination is the perfect topping for baked spuds
Provided by Good Food team
Categories Dinner, Main course, Side dish, Supper
Time 30m
Number Of Ingredients 8
Steps:
- Heat the oil in a large saucepan and fry the bacon for 2 mins. Add the chicken, then cook with the bacon for a further 2-3 mins, until the pieces begin to turn golden. Tip in the leeks and cook gently for 10 mins until wilted and tender.
- Stir through the flour and gradually add the stock, stirring constantly. Add the wholegrain mustard and crème fraîche, stir again, then simmer gently for 5 mins until the sauce is slightly thickened and creamy. Serve on top of baked jacket potatoes.
Nutrition Facts : Calories 384 calories, Fat 20 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 42 grams protein, Sodium 1.75 milligram of sodium
LEEKS WITH CHARDONNAY AND CREME FRAICHE
An easy and elegant side dish that stands out. Think leeks can only be an ingredient? Try this recipe tonight and see that they can be the star! A great alternative to the usual potatoes or rice, and goes especially well with seafood. I also suggest you use white pepper instead of black if you have it.
Provided by jennifer
Categories Side Dish Vegetables
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Cut dark green parts off the leeks and discard. Remove any damaged outer leaves. Cut leeks in half lengthwise and slice into 1/2-inch strips on the diagonal. Transfer to a colander. Separate slices and rinse thoroughly to remove dirt. Drain.
- Place leeks in a pot over medium-high heat. Pour in Chardonnay and sugar. Cook, stirring often, until leeks are soft and tender and wine has evaporated, about 10 minutes. Remove from heat. Stir in creme fraiche and season with salt and pepper.
Nutrition Facts : Calories 83.1 calories, Carbohydrate 5.8 g, Cholesterol 15.3 mg, Fat 4.3 g, Fiber 0.4 g, Protein 0.8 g, SaturatedFat 2.7 g, Sodium 49.1 mg, Sugar 2.7 g
CREME FRAICHE CHICKEN
When I was an exchange student in France, my French mom made this dish and it has been my favorite ever since. It is chicken breast cooked in butter, creme fraiche and mushrooms over pasta. No one can make it like her, but this is very close. Serve with French bread or French garlic bread if desired. Bon Appetite!
Provided by Kristel A. Ivy
Categories World Cuisine Recipes European French
Yield 5
Number Of Ingredients 10
Steps:
- In a large skillet, saute chicken breasts in oil over medium high heat. Once breasts are browned, add white wine and salt and pepper to taste. Let simmer for 15 to 20 minutes, or until chicken is cooked through and juices run clear.
- Meanwhile, To Cook Pasta: Bring a large pot of salted water to a boil. Add pasta to boiling water, cook for 8 to 10 minutes or until al dente. Drain.
- When chicken is cooked, remove from skillet and cube. Set aside. Saute onion and garlic in remaining juices. Once onions are translucent, add mushrooms and saute until soft. Add cubed chicken, creme fraiche and sour cream (to desired thickness). Stir all together and heat through. Put hot cooked pasta on plate, top with chicken and sauce and sprinkle with grated Parmesan cheese.
Nutrition Facts : Calories 707.9 calories, Carbohydrate 35.1 g, Cholesterol 256 mg, Fat 43.1 g, Fiber 3.2 g, Protein 47.6 g, SaturatedFat 26 g, Sodium 269.7 mg, Sugar 6.2 g
CREME FRAICHE CHICKEN
Make and share this Creme Fraiche Chicken recipe from Food.com.
Provided by PaulaG
Categories Chicken Breast
Time 45m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Cube chicken and sprinkle with salt and pepper.
- Melt butter in a medium skillet, add chicken and cook until chicken is no longer pink and lightly browned.
- Stir in garlic and onions and continue to cook until onions are translucent, add mushrooms and saute until soft.
- Remove chicken mixture from pan and add white white to deglaze pan.
- Cook until most of wine has evaporated, stir in chicken mixture, basil and creme fraice.
- Stir and heat on low until thoroughly heated.
- Serve over fresh cooked pasta, garnish with remaining 2 tablespoons creme fraiche and freshly grated cheese.
- Serve immediately.
Nutrition Facts : Calories 852.9, Fat 50.8, SaturatedFat 29.8, Cholesterol 239, Sodium 362.1, Carbohydrate 55.2, Fiber 7.2, Sugar 2.8, Protein 35.6
CHICKEN & LEEKS WITH CREME FRAICHE
This delicious recipe is scaled down to 2 servings if you need more simply double the recipe and use a whole cut up chicken. Crème fraiche is very easy to make and there are a number of recipes on Zaar - remember you will need 12 hours if you are making it yourself. Recipe adapted from Martha Stewart.
Provided by NcMysteryShopper
Categories Chicken Breast
Time 30m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Season chicken with salt and pepper. Melt butter and oil in a large sauté pan or enameled cast-iron Dutch oven over medium-high heat until just bubbling.
- Add chicken skin sides down; cook, turning once, until golden, 2 to 3 minutes per side. Transfer chicken pieces to a plate and remove pot from heat; let cool slightly.
- Drain oil leaving a light coating on the bottom of the pan (enough to saute leeks.).
- Return pot to medium-low heat, and add leeks. Cook, stirring frequently, until leeks begin to soften and are pale golden, about 3 minutes.
- Add hard cider and thyme. Move leeks to edges of pot, and add all the chicken pieces to pot, skin sides down. Arrange leeks over chicken. Cover, and cook 15 minutes (if liquid is bubbling rapidly, reduce heat to low). Turn chicken pieces, and cook until breasts are cooked through, about 5 minutes more.
- Transfer the chicken to the serving dishes leaving the juices behind. Remove leeks from pot, and arrange the leeks around the chicken.
- Return pot to medium heat. Cook, uncovered, until liquid has reduced by about half (to about 1/2 cup), 8 to 10 minutes. (If the liquid is already cooked down, skip this step and add a few tablespoons of cider so that there is about ½ cup of liquid in the pan and warm).
- Reduce heat to medium-low. Whisk in the crème fraîche and optional parsley. Ladle pan sauce over chicken and leeks.
- Serve immediately.
Nutrition Facts : Calories 497.6, Fat 35, SaturatedFat 15, Cholesterol 148.8, Sodium 161.5, Carbohydrate 13.6, Fiber 1.7, Sugar 3.5, Protein 32.3
NORMANDY-STYLE CHICKEN AND LEEKS WITH CRèME FRAîCHE
Steps:
- Season chicken with salt and pepper. Melt butter with the oil in a large enameled cast-iron Dutch oven over medium-high heat until just bubbling. Add half the chicken pieces, skin sides down; cook, turning once, until golden, 2 to 3 minutes per side. Transfer chicken pieces to a plate; set aside. Repeat with remaining chicken pieces; add to plate. Remove pot from heat; let cool slightly.
- Return pot to medium-low heat, and add leeks. Cook, stirring frequently, until leeks begin to soften and are pale golden, about 3 minutes. Add hard cider and thyme. Move leeks to edges of pot, and add all the chicken pieces to pot, skin sides down. Arrange leeks over chicken. Cover, and cook 15 minutes (if liquid is bubbling rapidly, reduce heat to low). Turn chicken pieces, and cook until breasts are cooked through, about 5 minutes more.
- Transfer chicken breasts to a plate, and cover to keep warm. Adjust leeks so they are submerged in liquid. Cook, uncovered, until the remaining chicken pieces are tender and cooked through, about 10 minutes.
- Using a slotted spoon, transfer all of the chicken to a warm serving platter. Remove leeks from pot, and arrange the leeks around chicken. Cover with foil, and set aside. Return pot to medium heat. Cook, uncovered, until liquid has reduced by about half (to a scant 2/3 cup), 8 to 10 minutes. Reduce heat to medium-low. Whisk in the crème fraîche and parsley. Ladle pan sauce over chicken and leeks. Serve immediately.
- Crème Fraîche
- Stir together cream and buttermilk in a medium bowl. Let stand at room temperature, partially covered, until thick, about 12 hours. Stir; cover, and refrigerate until ready to use, up to 2 weeks.
WINE-BRAISED CHICKEN WITH MUSHROOMS AND LEEKS
Adding crème fraîche and fancy mushrooms to a pan full of wine-braised chicken makes it ultrarich and extra special. This recipe is perfect for a festive dinner when you're looking for a chicken dish that's a little more dressed up than your average weeknight meal, but it isn't overly difficult. Make it a day or two in advance, and, like all braises, it gets even better with time.
Provided by Melissa Clark
Categories poultry, main course
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Pat chicken dry with paper towels. Season all over with 1 1/2 teaspoons salt and the black pepper. Finely grate, pass through a press or mince 2 garlic cloves. Set aside half the grated garlic for finishing the dish. Rub the rest all over the chicken pieces. Set aside the chicken while preparing the other ingredients.
- In a Dutch oven over medium-high heat, combine 1 tablespoon oil and 1 tablespoon butter. When the butter melts, add chicken in batches and cook until browned on both sides, 4 to 6 minutes per side. If the pan dries out, add a little more oil as needed. Transfer browned chicken to a plate.
- Add remaining tablespoon each oil and butter to the pan. Once the butter melts, add mushrooms and cook undisturbed until well browned on one side, 2 to 3 minutes. Stir and cook for 1 minute longer.
- Thinly slice 2 garlic cloves. Reduce heat to medium, and stir in sliced garlic, leeks and a large pinch each of salt and pepper. Cook, stirring occasionally, until leeks are tender and golden brown, 7 minutes. Add rosemary and wine to the pot and let simmer, scraping up the browned bits, until liquid reduces by half, about 1 minute.
- Nestle chicken, skin side up, into the pan and pour in any accumulated juices from the plate. Reduce heat to medium-low and cook, covered, until chicken is cooked through, 25 to 35 minutes.
- Transfer chicken to a serving platter and tent with foil to keep warm. Pluck the rosemary sprigs from the pot. If the sauce looks thin, turn the heat to medium-high and let simmer until it thickens slightly, 2 to 5 minutes. Stir in the remaining grated garlic, the crème fraîche, chives and lemon zest. Taste sauce and add more salt if needed. Spoon sauce over the chicken and top with parsley, more lemon zest and a dollop of crème fraîche, if you like, and serve.
More about "chicken leeks with creme fraiche recipes"
POTATO, LEEK AND CRèME FRAICHE CHICKEN | DINNER RECIPES
From goodto.com
4/5 (76)Category DinnerEmail [email protected]Total Time 1 hr 5 mins
CREAMY MUSHROOM CHICKEN RECIPE - BBC FOOD
From bbc.co.uk
CREAMY CHICKEN AND LEEK PASTA - LOVE FOOD NOT COOKING
From lovefoodnotcooking.com
10 BEST CREME FRAICHE CHICKEN RECIPES | YUMMLY
From yummly.com
CREAMY CRèME FRAICHE CHICKEN - EFFORTLESS FOODIE
From effortlessfoodie.com
CHICKEN WITH WHITE WINE AND CRèME FRAîCHE - FOOD & WINE
From foodandwine.com
CRISPY CHICKEN | CHICKEN AND MUSHROOM RECIPES
From realfood.tesco.com
CREAMED LEEKS WITH CRèME FRAîCHE - WHOLE FOOD BELLIES
From wholefoodbellies.com
ROASTED CHICKEN WITH CRèME FRAîCHE, FINES HERBES & CREAMY …
From epicureanglobalexchange.com
NORMANDY CHICKEN - A FRENCH CHICKEN RECIPE - GREEDY GOURMET
From greedygourmet.com
10 BEST CREME FRAICHE CHICKEN RECIPES | YUMMLY
From yummly.com
CREAMY CHICKEN AND LEEK STROGANOFF | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
CREAMY MUSTARD CHICKEN AND LEEKS - SAINSBURY`S MAGAZINE
From sainsburysmagazine.co.uk
CHICKEN, LEEK & POTATOES WITH CREME FRAICHE SAUCE - SUPERVALU
From supervalu.ie
NORMANDY-STYLE CHICKEN AND LEEKS WITH CREME FRAICHE RECIPE
From pinterest.com
CHICKEN AND LEEKS RECIPE (IN CREAMY TARRAGON SAUCE ... - PROPERFOODIE
From properfoodie.com
NORMANDY-STYLE CHICKEN AND LEEKS WITH CREME FRAICHE RECIPE
From pinterest.ca
NORMANDY-STYLE CHICKEN AND LEEKS WITH CREME FRAICHE
From plain.recipes
CREAMY CHICKEN WITH BRAISED LEEKS & CARROTS - DRIZZLE AND DIP
From drizzleanddip.com
CHICKEN & LEEKS WITH CREME FRAICHE RECIPE - FOOD.COM
From pinterest.co.uk
CHICKEN & LEEKS WITH CREME FRAICHE RECIPE - TEXTCOOK
From textcook.com
VINEGAR-BRAISED CHICKEN WITH LEEKS AND PEAS - FOOD & WINE
From foodandwine.com
10 BEST CREME FRAICHE AND LEEKS RECIPES | YUMMLY
From yummly.co.uk
CHICKEN AND LEEK PASTA WITH CREME FRAICHE - KRUMPLI
From krumpli.co.uk
CHICKEN AND LEEK RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
CHICKEN & LEEKS WITH CREME FRAICHE - GLUTEN FREE RECIPES
From fooddiez.com
CREAMY CHICKEN, BACON & LEEK PIE: TODAY - RTE.IE
From rte.ie
NORMANDY-STYLE CHICKEN AND LEEKS WITH CREME FRAICHE RECIPE
From recipessolutions.netlify.app
CHICKEN CREME FRAICHE RECIPES - THERESCIPES.INFO
From therecipes.info
CHICKEN AND LEEKS WITH CREME FRAICHE - GLUTEN FREE RECIPES
From fooddiez.com
EASY PEASY CHICKEN, MUSHROOM AND LEEK PIE
From easypeasyfoodie.com
NORMANDY STYLE CHICKEN AND LEEKS WITH CREME FRAICHE
From wikifoodhub.com
CHICKEN, MUSHROOM & LEEKS IN CREAM & WHITE WINE SAUCE - FAB …
From fabfood4all.co.uk
CREAMED LEEKS RECIPE - BBC FOOD
From bbc.co.uk
CHICKEN & LEEK FILO POT PIE
From tegel.co.nz
You'll also love