Chicken Sauté with Creamy Leek and Cheese Sauce, Wild Garlic buttered Parmentier Potatoes
Chicken sauté with creamy leek and cheese sauce
8 chicken thighs
1 tablespoon oil
20g butter
1 leek, split, washed and chopped
1 onion, finely chopped
100ml dry white wine
350ml chicken stock
150ml double cream
125g sharp cheddar
2 teaspoons Dijon mustard
Handful chopped parsley
Heat the oil in a large frying pan. Add the chicken skin side down and cook for about 5 minutes or until the skin is crisp and golden. Flip over and cook for a minute to seal. Remove chicken and set aside. Add the butter to the pan with the leeks and onion. Cook for a couple of minutes then add the wine. Cook out for 30 seconds and add the chicken stock. Return the chicken to the pan and simmer for 10 minutes. Add the cream and simmer to spoon coating consistency. Add the parsley and mustard to the sauce and serve.
Wild garlic buttered parmentier potatoes
Wild garlic butter
handful wild garlic leaves, washed well
200g soft butter
Place the garlic in a pan of boiling salted water for 10 seconds. Drain and cool in iced water. Drain well and pat dry on kitchen paper. Chop and blend into the butter.
Makes more than you need for the potatoes but will keep in the fridge or freeze.
4 large potatoes, peeled and cut into 2cm dice ( Roosters work really well here)
2 tablespoons oil
Boil the potatoes until just done, drain well and pat dry on kitchen paper.
Heat the oil in a large frying pan and when hot add the potatoes. Season with salt and cook until golden.
Add a couple of tablespoons of the butter to the pan and toss around to coat. Serve.
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