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Chicken Breast, Oven-Roasted With Leak and Bacon Cream Sauce

February 7, 2017
By

Chicken Breast, Oven-Roasted With Leak and Bacon Cream Sauce
This recipe requires a pan suitable for both hob and oven use. Either cast iron, or stainless steel; teflon/non-stick is not recommended.

If you are unsure of whether chicken is cooked, use an instant-read temperature probe. Internal temperature should be 75°C/165°F.

Serve with rice or potatoes, and a selection of veg. This dish goes very well with boiled new potatoes.

Chicken Breast, Oven-Roasted With Leak and Bacon Cream Sauce
Course: Main Course
Cuisine: British
Keyword: Everyday Recipes
Ingredients
  • 2 chicken breasts
  • 1 tbsp corn or vegetable oil
  • sea salt
Sauce
  • 80 gram leek, chopped
  • 2 rashers smoked streaky bacon
  • 10 gram butter
  • 100 ml white wine
  • 300 ml chicken stock
  • 2 tbsp double cream
Instructions
  1. Gently coat both sides of the chicken breasts in oil and a light dusting of sea salt.
  2. Heat pan without oil. When it begins to smoke, place chicken breasts skin side down in the pan.
  3. Cook chicken skin side down for 2 minutes, then turn it skin up and cook for 1 minute, ensuring the chicken is sealed and lightly brown.
  4. Place pan into a pre-heated hot oven (220°C/425°F/Gas mark 7) for 10-12 minutes. Chicken should still be skin up, to allow it to crisp.
  5. Take out and leave chicken to rest, in pan.
  6. Plate up the chicken, skin up. Spoon sauce over just half of each breast, allowing the crispy skin to show.
Sauce
  1. Sweat the leeks and bacon in a little of the butter, until softened.
  2. Add the white win and reduce until almost all of the liquid has disappeared.
  3. Add the stock, and reduce by about two thirds, to intensify the flavour
  4. Add the cream and stir; simmer gently until the sauce coats the back of the spoon.
  5. Season with salt and pepper if required.

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