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Breast of Chicken with Pancetta and Creamed Leeks
serves 4
- 4 chicken breasts
- knobs of butter
- 12 pancetta slices
- 1 small diced onion
- 1 garlic clove crushed
- 4 leeks washed and diced
- fresh thyme leaves
- 4 tbsp whitewine
- 142ml double cream
- 1 tbsp chopped fresh parsley
Oven to 220C/fan200/G7.
Leeks: saute the onion and garlic for 2-3 minutes. Stir in the leeks and add the thyme, followed by the wine and te cream. Simmer for 10-12 minutes.
Chicken: fry the chicken in butter for 3-4 minutes each side. Transfer to a baking tray and top each one with slices of pancetta. Bake in he oven until cooked, around 15-20 minutes.
Season the leeks and stir in the parsley. Divide between plates and top with the chicken.
Recommended with a bottle of Quinta de Covela Escolha, 2005, Minho, Portugal.
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Comments
I have no idea why I've never made creamed leeks - it looks heavenly and I *adore* leeks! Situation to be rectified shortly... Love this dish - the crispy/creamy thing really works well.
Scribbled down by: Jeanne on September 11, 2008 4:02 PM
Love the look of this - similarly have never made creamed leeks, which is madness as I adore leeks and am pretty partial to cream. Also am very into my Portuguese wines at the moment, so shall have to seek out your suggestion.
Scribbled down by: Antonia on September 14, 2008 8:47 PM