I popped into see a friend of mine for coffee a couple of days ago. She had just received her weekly veg box which on this occasion contained some leeks, she held them up ... ‘vichyssoise or leeks in white sauce ... what else can I do with them ... ‘
I gave her the following recipe, it is delicious, easy and a great way to honor the wonderful leek.
CHICKEN & LEEK FETTUCCINE - Serves 4
350g Fettuccine, 100g Lardons, 2 Leeks, 3 Chicken Thigh Fillets or 2 Chicken Breasts, 100g Sliced Chestnut Mushrooms, 1 Clove Grated Garlic, 1 Sprig of Rosemary, 200ml Double Cream, Olive Oil, Salt and Pepper, 1/4 Lemon, Parmesan
- Put the pasta on to boil
- Add the lardons and a little olive oil to a large frying pan. Cook the lardons on a low to medium heat until crispy, remove from the pan and place in a bowl, once cool drain off the oil
- Slice the leeks into 1cm rounds and place in the frying pan that you used to cook the lardons
- Cook the leeks for a minute, until they have slightly softened. While the leeks are softening cut up the chicken into bite size pieces
- Add the chicken and mushrooms to the leeks, stir every couple of minutes until the chicken is cooked through
- While the chicken is cooking through remove the rosemary spears from the sprig of rosemary
- Once the chicken is cooked through add the garlic and rosemary. Cook for a minute then add the cream
- Stir continuously until the cream starts to simmer, squeeze over the lemon juice and stir it in to the sauce
- Season to taste
- Remove the sauce from the heat, drain the pasta and mix them together
- Divide the pasta between four plates and grate over some parmesan
You want to cook the sauce on a low to medium heat. If it is getting to hot and the leeks are starting to stick or the meat is browning then the pan is too hot and you will need to turn it down.
If you need to do this quickly then remove the pan from heat and pour a little water on the chicken. Take care when doing this as it may spit.