Creamy Chicken and Leek

  • 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)


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


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

Serve with rice and suitable veg.


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

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