Chicken and leeks in bacon-infused cream sauce - Hey everyone, I hope you're having an incredible day today. Today, I'm gonna show you how to make a special dish, chicken and leeks in bacon-infused cream sauce. It is one of my favorites. For mine, I'm gonna make it a little bit tasty. This will be really delicious.
Chicken and leeks in bacon-infused cream sauce is one of the favorite food menus that have been sought by many people over the internet. When you are the individual that wants the recipe information, then this is actually the right website page. We convey the steps to how in order to cook along with the ingredients needed. Make sure you also display related videos as additional information.
Fry the bacon in the knob of butter, drain put to one side. In the bacon juices add the leeks and a bit more butter if needed. Did someone just whisper something about bacon sauce?!
To begin with this particular recipe, we have to prepare a few ingredients. You can certainly cook Chicken and leeks in bacon-infused cream sauce using 8 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Chicken and leeks in bacon-infused cream sauce
- Prepare 4 strips of naturally hardwood smoked bacon.
- Take 1 of shallot, finely chopped.
- Make ready 4 sprigs of fresh thyme.
- Get 1 cup of heavy cream.
- Make ready 2 of garlic cloves, peeled.
- Prepare 8 of chicken thighs, bone-in, skin-on.
- Prepare 2 cups of chicken stock.
- Get 2 of leeks, white and tender green parts only, chopped.
Instructions to make Chicken and leeks in bacon-infused cream sauce
- Fry the bacon in a medium pan as you normally would if you were making breakfast. To speed it up, you can cut the strips into smaller pieces first with a pair of kitchen shears. When the bacon is just shy of crispy (i.e. most of the fat has rendered off), transfer the bacon to a small pot. Let any excess oil drip off as you do..
- Put the pot on low heat and add the shallots. No oil or butter needed; there's more than enough residual oil in the bacon. Cook for about 2 minutes until the shallots are soft. Add the thyme sprigs, cream, garlic cloves, a pinch of salt and a few grinds of black pepper. Keep the pot going as you proceed with the chicken. Watch that the cream doesn't boil..
- Trim any excess fat and loose skin off the chicken thighs. Season with salt and pepper, then dredge them in the flour. Add a large knob of butter to a large pan on medium-high heat. Shake the excess flour off the thighs, then lay them in the pan starting skin-side down. Let them fry until deeply golden brown all over. This'll take 10 to 12 minutes..
- Turn the thighs skin-side up and pour the chicken stock into the pan. Cover and turn the heat down to medium. Let simmer for 10 minutes..
- Remove the cover and sprinkle in the leeks. Using a strainer, add the infused cream. Press down on the strainer to get as much goodness as possible. Let simmer uncovered an additional 5 minutes until the chicken's fully cooked. The sauce should also be reduced to no more than 1 1/2 cups and thickened. If not, remove the chicken to a plate and continue reducing the sauce. Put the chicken back in to re-warm before serving..
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