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    Creamy Chicken with Pancetta and Leeks

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    Creamy Chicken with Pancetta and Leeks

    This superb winter dish combines leek and pancetta, and chicken and mushroom and serves them up in a creamy sauce, full of flavour. Waitrose sells a selection of chickens, all reared in the UK. The range includes standard, free range and organic. Waitrose Fresh British Free Range Chicken Thighs and Drumsticks have a firm texture and rich taste.

    • Preparation time: 15 minutes
    • Cooking time: 30 minutes to 40 minutes
    • Total time: 45 minutes to 55 minutes 55 minutes

    Serves: 4

    Ingredients

    • 3 tbsp olive oil
    • 125g pancetta, diced
    • 2 large leeks, cleaned and thinly sliced
    • 2 cloves garlic, crushed
    • 250g pack Waitrose Organic Crimini Mushrooms, wiped clean with kitchen paper
    • 1 pack Waitrose Fresh British Free Range Chicken Thighs and Drumsticks (4 of each joint)
    • 400ml medium white wine
    • 142ml pot Waitrose Double Cream
    • Salt
    • Freshly ground black pepper
    • ½ pack Waitrose Fresh Flat Leaf Parsley, roughly chopped

    Method

    1. Heat the oil in a large flameproof casserole dish and fry the pancetta over a medium heat for 3-4 minutes, until just starting to brown. Add the leeks and garlic and cook for 5-6 minutes, or until the leeks are softened but not brown. Add the mushrooms and continue cooking for 2-3 minutes until they soften.
    2. Using a slotted spoon, transfer the pancetta, leeks and mushrooms onto a plate. Return the casserole dish to the heat and increase to high. Add the chicken pieces in batches and fry for 3-4 minutes, or until browned, transferring them to a plate and keeping them separate from the raw chicken. Once all the chicken is browned, return it to the casserole dish.
    3. Pour in the wine and bring to the boil, then turn down the heat to simmer. Cook for 25-30 minutes, turning occasionally, until the chicken is thoroughly cooked, there is no pink meat and the juices run clear.
    4. Remove the chicken, cover with foil and keep warm. Add the cream to the pan, season and stir in the parsley. Return to the heat and simmer for 4-5 minutes until thickened and reduced by about one third. Return the leek and mushroom mixture to the casserole dish and cook for 2-3 minutes, or until heated. Serve 2 pieces of chicken per person with the sauce poured over a bed of mashed potato or rice.

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