Recipes
Creamy chicken and leek pan casserole
Pan-frying the leek and garlic adds a rich, caramelised flavour
Pan-frying the leek and garlic adds a rich, caramelised flavour
(20 votes)
Cook: 20 Mins
Serves: 1
Price: 89p per serving
Nutritional Information
Each 241g serving contains
Energy
1260kj
301kcal
1260kj
301kcal
15%
Fat
21.7g
21.7g
High
31%
31%
Saturates
10.1g
10.1g
High
51%
51%
Sugars
3.9g
3.9g
Low
4%
4%
Salt
0.24g
0.24g
Low
4%
4%
of your reference intake.
Typical energy values per 100g:
523kj/125kcal
Typical energy values per 100g:
523kj/125kcal
Ingredients
1 Butcher’s Selection British Chicken Thigh, deboned, skin on
1tsp olive oil
½ Grower’s Selection British Extra Trimmed Leek, sliced
1 clove garlic, sliced
75ml reduced-fat crème fraîche
Method
1
Season the chicken with freshly ground black pepper. Heat a splash of the oil in a frying pan, then add the leek. Add the chicken, skin-side down, and cook for 4 mins.
2
Add the garlic to the pan. Turn the chicken over, give the leeks a stir and cook for another 6 mins, or until the chicken is completely cooked through and the skin is crispy and golden on both sides.
3
Add the crème fraîche and simmer for 1 min to reduce and thicken the sauce slightly. Season with more freshly ground black pepper, drizzle with the remaining olive oil and serve immediately.