Hey everyone, it’s Drew, welcome to my recipe page. Today, we’re going to make a special dish, chicken stuffed with leeks & mushroom gravy. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
For the chicken, use a sharp knife to cut a pocket lengthways into the chicken breast. Meanwhile, for the leeks, heat the butter. Rinse the chicken breasts, pat dry, slit a pocket on the longer side, and season inside and out with salt and pepper.
Chicken stuffed with leeks & mushroom gravy is one of the most popular of current trending meals on earth. It is simple, it is quick, it tastes delicious. It is appreciated by millions every day. They are nice and they look fantastic. Chicken stuffed with leeks & mushroom gravy is something which I’ve loved my entire life.
To begin with this particular recipe, we must first prepare a few ingredients. You can have chicken stuffed with leeks & mushroom gravy using 10 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Chicken stuffed with leeks & mushroom gravy:
- Prepare 2 Leeks (white & light green part only)
- Prepare 2 garlic cloves chopped
- Get 4 boneless skinless chicken breast
- Prepare 2 cups white button mushrooms sliced
- Take 2 cups chicken stock or broth
- Make ready 4 tablespoons of butter
- Get 4 tablespoons of canola oil
- Prepare 1 tablespoon of sherry wine vinegar
- Get 1 salt & fresh ground pepper
- Make ready 1 tbsp of flour
Top with fresh parsley or chives, if desired. Sautéing the leeks and garlic before layering them with the potatoes renders them meltingly tender and slightly caramelized. Leek bolani are a delicious oniony and peppery stuffed flatbread from Afghanistan. Stuffed bread is delicious and fun to eat!
Steps to make Chicken stuffed with leeks & mushroom gravy:
- Heat your oven to 275°F Fahrenheit
- Cut the leeks into thin strips about 2 inches long. Rinse them in cold water to remove any dirt.
- Add 2 tablespoons of butter to a frying pan on medium heat and saute the leeks until soft. 3 to 4 min. And remove to a plate to cool.
- With a small knife slice a pocket lengthwise on each chicken breast and season with salt & pepper inside and outside of the breast
- Stuff each breast with a 1/4 of the leeks
- Heat canola oil in a saute pan over medium heat until hot and add chicken. Cook on each side until browned and cook to an internal temp of 165°F Fahrenheit
- Remve chicken from the pan and keep warm in the oven while making the sauce
- Melt 2 tablespoon of butter in the pan and add the mushrooms and garlic.
- Saute mushrooms until golden brown. Add sherry vinegar & cook for 2 minutes. Sprinkle with flour
- Cook the mushrooms for 3min more and whisk in chicken stock. Cook stirring occasionally until sauce thickens about 5 minutes
- Remove chicken from the oven place on a plate or serving dish and top with mushroom gravy
These leek bolani are no different. Top the leeks and mushrooms with the chicken breasts and juices from plate. Stir arrowroot into almond milk and add to Instant Pot returning to sauté setting or on high heat, stirring occasionally Served with roast potatoes and Paxo stuffing made separately (OK, I'm a Brit!). Harissa Chicken with Leeks, Potatoes, and Yogurt. If you don't have any leeks, try using spring or white onions instead.
So that is going to wrap this up for this exceptional food chicken stuffed with leeks & mushroom gravy recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
