CREAMY CHICKEN AND LEEKS WITH POTATO PARCELS

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SERVES 4 Prepa­ra­tion time: 15 min Cook­ing time: 1 hour

Pre­heat the oven to 180 ° C. 1 Soak four wooden clothes pegs in wa­ter to pre­vent them burn­ing in the oven.

4 pota­toes 15 ml ( 1 T) sea salt

CHICKEN

4- 6 chicken pieces salt and pep­per 15 ml ( 1 T) oil 4 leeks, sliced 2 gar­lic cloves, crushed 250 ml ( 1 c) cream 10 ml ( 2 t) corn­flour, mixed to a paste with 15 ml ( 1 T) wa­ter Put each potato on a square of bak­ing pa­per big enough to wrap it and sprin­kle with sea salt. Fold into parcels and se­cure each potato par­cel with a peg. 2 Sprin­kle a lit­tle wa­ter over the potato parcels and ar­range on a bak­ing sheet. Bake for 45 min­utes or un­til the pota­toes are done. 3 Chicken Sea­son the chicken pieces with salt and pep­per and ar­range in an oven­proof dish. 4 Heat the oil and fry the leeks un­til done. Add the gar­lic and stir- fry un­til fra­grant. 5 Add the cream and corn­flour paste and sim­mer un­til the mix­ture thick­ens slightly. Sea­son with salt and pep­per and pour over the chicken. 6 Bake for 45 min­utes or un­til done. Serve the creamy chicken and leeks with the potato parcels and ex­tra roasted leeks, if pre­ferred.

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