September 10, 2008

Breast of Chicken with Pancetta and Creamed Leeks

By Andrew In Recipes

A trans-med combination – a delicious and unusal white wine from Portugal coupled with the French inspired cream leeks and an Italian touch with the Pancetta. A delicious pairing.

Recommended with a bottle of Quinta de Covela Escolha, 2005, Minho, Portugal.

Breast of Chicken with Pancetta and Creamed Leeks

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Breast of Chicken with Pancetta and Creamed Leeks

Oven baked chicken breasts served on a bed on creamy leeks.


  • 4 chicken breasts (1 per person)
  • 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


  1. Oven to 220C/fan200/G7.
  2. 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.
  3. 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 the oven until cooked, around 15-20 minutes.
  4. Season the leeks and stir in the parsley. Divide between plates and top with the chicken.

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  1. Jeanne September 11, 2008

    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.

  2. Antonia September 14, 2008

    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.

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