Chicken and leeks. Not in a pie.
Chicken and leek is a combo that everyone loves. Whilst pies are the first things that spring to mind when I think of them, I’m 2 1/2 weeks back into clean eating so a healthier option is on the cards.
Walking past the local butchers today they had their usual selection of monster pies. The temptation to buy any one of them was huge but I resisted. Instead I took inspiration from the biggest pie in the centre of the window, chicken and leek.
This recipe expands on the pairing of chicken and leeks, adding in chestnut mushrooms and a tangy tigon mustard sauce. You could easily add all this to the centre of a pie – jesus it would be good – but some simple steamed basmati is a great side too.
The sauce is the hero of this dish so give it some attention. Over power it with stock, dijon and plenty of black pepper before reducing down. To taste by itself it’s really intense, but one added to chicken, leek and mushrooms it balances out perfectly.
I mention olive oil at most of the steps but didn’t use more than 10ml all together. How? I used an olive oil spray bottle. Much healthier than glugging it in and so much nicer than that blasphemous fry light nonsense.
- 80g leeks
- 60g chestnut mushrooms sliced
- 150g chicken breast sliced
- 2tsp dijon mustard
- 400ml chicken stock
- 1tsp parsley
- Olive oil via a spray bottle
- 50g basmati
- Salt and plenty of pepper throughout
Serves 1 epic bachelor.
- Coat the chicken breast pieces in cornflour, salt and pepper. This will create a nice outer texture and help thicken the sauce later on. Put to one side.
- Using a high walled cooking pot, cook the leeks for 3-4 minutes on a medium heat with olive oil and salt. You want colour to these whilst keeping some crunch.
- Turn up the heat and add the mushrooms. Cook for about 2 minutes. You may want a bit more olive oil at this point.
- Remove these from the pan then add the chicken and some more olive oil.
- At the same time turn on the basmati rice. 2 parts water to 1 part rice, salt and ground pepper. Cover and leave to steam for 10-12 minutes.
- You also want to add the stock, dijon mustard, parsley and a good pinch of black pepper to another pan at this point. Bring to the boil and leave to simmer and reduce.
- When the chicken is almost cooked add the leeks and mushrooms back in followed by the sauce. A few moments later the rice should have finished steaming.
- Serve the chicken, leeks and mushrooms on top of the rice adding plenty of cracked black pepper and more parsley.