>Low GF

Creamy Chicken and Leek

20 May 2019
  • 400 grams chicken breasts or thighs cut into 3 cm cubes 
  • 1 or 2 leeks sliced (white only) leek 
  • 2 TBS of suitable low salicylate oil e.g. Canola, Sunflower or Rice bran
  • 2 Cloves of garlic
  • 1/3  – 1/2 cup Cream (1)

1

Fry leek in oil with garlic until softened (moderate heat only you want the leek to be transluscent, not brown).

2

Add chicken pieces. Cook until   browned, then simply stir through the cream. 

Serve with rice and suitable veg.

Notes

(1) Variation: replace cream with 1 cup of home made bechamel sauce and 2 tablespoons of sour cream. 

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