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Creamy Chicken

Chicken and leeks, what's not to like?


Chicken is rather boring. Versatile, will take any seasoning you can think of, nobody tends to dislike it. Still not terribly exciting, and chicken breast fil...


  • one chicken fillet per person, skinned and cut into chunks or thick strips
  • 2 leeks, cleaned and sliced diagonally into 1cm thick discs
  • a handful of mushrooms (oyster or shitake preferably), chopped roughly or torn
  • a good bunch of tarragon leaves
  • a small bunch of coriander
  • a pinch of ras el-hanout spice, or a little ground cinnamon and ginger
  • oil and butter for frying
  • about ½ cup of double cream
  • salt and pepper


Heat a little oil in a large pan and brown the chicken pieces. They don’t have to be completely cooked through, if thick, as they will get there happily in the sauce at the end of cooking. Fish them out of the pan and keep aside. Cook the leeks in the same pan on medium-high heat, adding a knob of butter and stirring well but letting them caramelise a little. Add the chopped herbs, mushrooms, spices and a generous amount of salt and pepper.

Give it a good stir and when they are cooked enough to your liking, pour in the cream. Don’t turn the heat down but let the cream bubble away and reduce, stirring if it threatens to burn. Put the chicken back in, mix everything well and cook for another few minutes, adding more cream if you like it really saucy.

I like it when the cream only just coats everything else, rather than lots of sauce. Unless you serve it with rice or pasta – you’ll need a fair bit then.

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