Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, chicken and leeks in bacon-infused cream sauce. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Chicken and leeks in bacon-infused cream sauce is one of the most popular of current trending meals in the world. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. Chicken and leeks in bacon-infused cream sauce is something that I have loved my entire life. They are fine and they look fantastic.
To begin with this particular recipe, we must prepare a few ingredients. You can have chicken and leeks in bacon-infused cream sauce using 8 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Chicken and leeks in bacon-infused cream sauce:
- Make ready 4 strips naturally hardwood smoked bacon
- Prepare 1 shallot, finely chopped
- Get 4 sprigs fresh thyme
- Take 1 cup heavy cream
- Get 2 garlic cloves, peeled
- Make ready 8 chicken thighs, bone-in, skin-on
- Prepare 2 cups chicken stock
- Prepare 2 leeks, white and tender green parts only, chopped
Steps 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.
So that is going to wrap this up for this exceptional food chicken and leeks in bacon-infused cream sauce recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
