Recipe of Quick Chicken and leeks in bacon-infused cream sauce
Hey everyone, hope you're having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, Recipe of Favorite Chicken and leeks in bacon-infused cream sauce. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Chicken and leeks in bacon-infused cream sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chicken and leeks in bacon-infused cream sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Chicken and leeks in bacon-infused cream sauce is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Chicken and leeks in bacon-infused cream sauce estimated approx 45 minutes.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook Chicken and leeks in bacon-infused cream sauce using 8 ingredients and 5 steps. Here is how you can achieve it.
This dish is inspired by the French bistro fare my wife and I love. The key is the bacon-infused cream, which sounds fancy and tastes amazing, but is actually really simple.
Ingredients and spices that need to be Make ready to make Chicken and leeks in bacon-infused cream sauce:
- 4 strips naturally hardwood smoked bacon
- 1 shallot, finely chopped
- 4 sprigs fresh thyme
- 1 cup heavy cream
- 2 garlic cloves, peeled
- 8 chicken thighs, bone-in, skin-on
- 2 cups chicken stock
- 2 leeks, white and tender green parts only, chopped
Steps to make Chicken and leeks in bacon-infused cream sauce
- Fry the bacon in a medium pan as you normally would if you were making breakfast. To speed it up, you can cut the strips into smaller pieces first with a pair of kitchen shears. When the bacon is just shy of crispy (i.e. most of the fat has rendered off), transfer the bacon to a small pot. Let any excess oil drip off as you do.
- Put the pot on low heat and add the shallots. No oil or butter needed; there's more than enough residual oil in the bacon. Cook for about 2 minutes until the shallots are soft. Add the thyme sprigs, cream, garlic cloves, a pinch of salt and a few grinds of black pepper. Keep the pot going as you proceed with the chicken. Watch that the cream doesn't boil.
- Trim any excess fat and loose skin off the chicken thighs. Season with salt and pepper, then dredge them in the flour. Add a large knob of butter to a large pan on medium-high heat. Shake the excess flour off the thighs, then lay them in the pan starting skin-side down. Let them fry until deeply golden brown all over. This'll take 10 to 12 minutes.
- Turn the thighs skin-side up and pour the chicken stock into the pan. Cover and turn the heat down to medium. Let simmer for 10 minutes.
- Remove the cover and sprinkle in the leeks. Using a strainer, add the infused cream. Press down on the strainer to get as much goodness as possible. Let simmer uncovered an additional 5 minutes until the chicken's fully cooked. The sauce should also be reduced to no more than 1 1/2 cups and thickened. If not, remove the chicken to a plate and continue reducing the sauce. Put the chicken back in to re-warm before serving.
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