Creamy Chicken, Leek and Mushroom Recipe
This creamy chicken, leek and mushroom recipe is one of my favourite dinners to eat. It ticks all the boxes, so much so I don’t need to add anything to it.
WHAT MAKES A CREAMY CHICKEN, LEEK AND MUSHROOM SO CREAMY?
I use creme fraiche because it has a rich and fuller consistency, but you can use cream of choice. For a dairy-free option, you could add coconut cream to give it a distinctive flavour.
WHAT GOES WITH this recipe?
This recipe is good just on its own, but you can have it with rice, flatbread, pasta or add to pies and bakes.
WHAT OTHER CHICKEN, LEEK AND MUSHROOM RECIPES ARE THERE?
CHICKEN, LEEK AND MUSHROOM PASTA
Use the same recipe as below but add extra creme fraiche and add to pasta of choice.
CHICKEN, LEEK AND MUSHROOM PIE
Place mixture in an oven-proof dish, and when the chicken is nearly done, add a savoury shortcrust pastry on top and bake in the oven at 180C Fan for 20 – 25 minutes or until pastry is golden brown.
CHICKEN, LEEK AND MUSHROOM POTATO BAKE
Cook everything as per instructions in the recipe but take off the heat before the chicken is cooked, then place in an ovenproof dish and top with thinly sliced potatoes. Bake for 30 minutes or until potato is cooked through 180C Fan oven.
WHAT EQUIPMENT DO I NEED TO MAKE THIS CHICKEN RECIPE?
You will need:
- FRYING PAN WITH LID
- WOODEN SPOON
- A GOOD SHARP KNIFE TO CHOP YOUR INGREDIENTS
Creamy Chicken, Leek and Mushroom
Ingredients
- 700 g Free Range Chicken Breasts
- 1 sml box Mushrooms
- 2 Leeks
- 1 Green Pepper
- 300 g Creme Fraiche
- 2 Cloves Garlic
- 1 tbsp Coconut Oil
- 1 tbsp Rapeseed Oil
- 1 Pinch Cumin Seeds
- 1 Pinch Black Pepper
- 1 tsp Bullion or vegetable stock
- 1 tsp Coriander
- 1 tsp Hot Chilli Sauce or Chilli Powder
Instructions
- Heat oil in a frying pan on a high setting. Add the Cumin and Black Pepper. Fry for about a minute. Add the chopped leeks and fry until soft, about 4- 5 minutes.
- Add the chopped mushrooms and fry until the moisture of the mushrooms as evaporated. Then add the chopped chicken chunks (about 1 inch). Fry for 2 minutes. Add the Coriander and Chilli Sauce. Mix and fry for another minute.
- Add the chopped Green Peppers and the creme fresh and about a quarter of a glass of water. Mix and add the garlic.
- Turn down the heat and simmer with the lid on for 20 minutes.