Creamy Chicken And Leek (GF)

• 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).

2

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

Serve with rice and suitable veg.