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
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
- Gently coat both sides of the chicken breasts in oil and a light dusting of sea salt.
- Heat pan without oil. When it begins to smoke, place chicken breasts skin side down in the pan.
- 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.
- 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.
- Take out and leave chicken to rest, in pan.
- Plate up the chicken, skin up. Spoon sauce over just half of each breast, allowing the crispy skin to show.
Sauce
- Sweat the leeks and bacon in a little of the butter, until softened.
- Add the white win and reduce until almost all of the liquid has disappeared.
- Add the stock, and reduce by about two thirds, to intensify the flavour
- Add the cream and stir; simmer gently until the sauce coats the back of the spoon.
- Season with salt and pepper if required.
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