Chicken With Leeks
Breast of chicken wrapped in prosciutto ham and braised on a bed of leeks and mushrooms. It sounds
exotic, tastes wonderful and can be cooked by anyone. It's a great 'special occasion' dish with only four basic ingredients.
My recipe is for four. Here's what you need:
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Four chicken breasts (or eight thigh fillets)
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8 finely cut slices of prosciutto
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2 leeks, trimmed and washed
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100g sliced brown mushrooms
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2 cloves of garlic, finely chopped
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1tbs olive oil
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1tsp mixed dried herbs
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100ml chicken stock
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1 wineglass of red wine
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grated parmesan
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salt and pepper
Preheat the oven to 150°C (300°F)
Cut the leeks in half lengthwise and then slice diagonally. Add the oil to a pan over medium heat, toss in the leeks, mushrooms,
herbs and garlic, add some salt and a few twists of black pepper. Sweat these down over a low to medium heat, stirring
occasionaly. Do not cover.
Once the leeks are nice and soft, scrape the vegetables into a shallow earthenware or similar dish. Wrap two slices of prosciutto
round each chicken breast and arrange these on top of the vegetables. Pour over the stock and wine and cook in the middle of the oven, uncovered,
for 30 minutes.
Sprinkle a generous helping of parmesan over each breast and return to the oven for a further 10 minutes. Serve with new potatoes
or french fries and a green vegetable such as broccolini.
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