30
Dec
Pour into the leek pan and bring to the boil stirring until thickened. In a small saucepan heat on low heat the whole grain mustard with the heavy cream.
Once chicken is cooked add chicken broth and leeks to the pan and simmer for 5 minutes.
Chicken and leek crumble recipe. Preheat the oven to 200ºC gas mark 6. Heat 1 tbsp oil in a large frying pan and fry the chicken for 2 minutes add the leeks and fry for 3 minutes. Stir in the soft cheese cook for 1 minute then season.
Transfer to an ovenproof serving dish. Pour into the leek pan and bring to the boil stirring until thickened. Cook for 1-2 minutes then remove from the heat and stir in the mustard asparagus and chicken.
Tip into a shallow baking dish. Place chicken thighs potatoes and leeks in a casserole pot with a mustard and crème fraîche sauce to make this easy low-calorie dinner for four 45 mins Easy. Cut each chicken breast in to six pieces and cook in garlic and olive oil.
While chicken is cooking chop up the leeks wash throughly and separate the rings. Once chicken is cooked add chicken broth and leeks to the pan and simmer for 5 minutes. Stir in cream cheese until melted.
Heat oven to 350F. To make the topping rub the butter into the flour until the mixture resembles fine breadcrumbs. Stir in the oats and the cheese.
Put the chicken and vegetable mixture in an oven proof dish. Top with the crumble mixture and bake at 180c 350f gas mark 4 for 35-40 mins until brown. Preheat the oven to 190C170C FanGas 5.
For the crumble put the flour breadcrumbs and butter into a bowl and rub the mixture between your fingers until little lumps form. Add the rest of the. Heat 2 tbsp of the oil in a non-stick frying pan season the chicken fillets well and fry with the bacon for 3-4 minutes turning until golden brown.
Tip into a 20cm x 30cm baking dish. Add the leeks to the pan with a pinch of salt and cook gently for 10 minutes until softening then add the thyme sprigs mustard cheese sauce and 50ml of water and mix well. Tip into the baking dish and mix well again.
1 small punnet sliced mushrooms. 1 sachet chicken stock powder. 15g grated hard Italian cheese.
1 Cook the rice. Bring a large saucepan of water to the boil with ¼ tsp of salt. When boiling add the rice and cook for 10-12 minutes.
Drain in a sieve. 2 Cook the chicken. Heat 1 tbsp of the oil in a large pan and cook the chicken and bacon over a high heat for 5 minutes until nicely browned.
Add the leeks and thyme and cook for a further 23 minutes until the leeks are softened. Stir in the cheese sauce cover and simmer gently for 510 minutes until the chicken is cooked through. Meanwhile stir the remaining oil into the breadcrumbs then mix in the Sunbites crumbs and parsley.
Add them to the chicken pan. In a small saucepan heat on low heat the whole grain mustard with the heavy cream. Pour this creamy sauce into the chicken pan and mix.