Chicken, leek and lemon pie
No matter if you're planning an elaborate menu or simply going in advance for tomorrow's Chicken, leek and lemon pie. This recipe comes in many decades of enjoying it in kitchen. I realize that adding a couple ingredients into some recipe provides thickness into what is ordinarily dull. You may well be on the lookout for lighter food items to make along with your leftovers. Good and mild Chicken, leek and lemon pie ideal for post-vacation. The elements in this recipe receive your tongue pounding, and are very waist-friendly when you want a'bite' following an active vacation. Using a few substances as alternate options, this soup is loaded with a fall and spicy flavor which makes it creamy. An ideal Chicken, leek and lemon pie to warm you up on chilly winter days. Great for applying leftover. Meals are a significant element in your daily diet . You need to compare the amount of that food you usually eat to the serving size listed on the label. Eating significant servings or parts can cause weight gain.
Together with everything that occurs on a common day - long work hours, sports and after school tasks - it really is clear that cooking is the previous thing that you wish to accomplish or have to think about when you buy home. That is where you want to develop into drama . Right here, you'll locate fast and simple recipes that cover all your favorite dishes like poultry dinner recipes, ground beef recipes, and vegetarian dinner tips which will keep food interesting, yet straightforward. And as you have to meet the whole family, we have also contained family-friendly Chicken, leek and lemon pie notions that may satisfy even the pickiest little types.
How to make Chicken, leek and lemon pie
Yield = 4Prep time: 0:20
Cook time: 0:25
Total time: 0:45
Ingredients
- 1 tablespoon olive oil
- 600g chicken thigh fillets, chopped
- 100g rindless shortcut bacon, chopped
- 2 small leeks, trimmed, halved, washed, chopped
- 2 teaspoons fresh thyme leaves
- 1/2 cup dry white wine
- 2 tablespoons plain flour
- 1/2 cup pure cream
- 3 teaspoons finely grated lemon rind
- 1/3 cup finely chopped fresh flat-leaf parsley leaves
Mash topping
- 800g desiree potatoes, peeled, chopped
- 50g butter, chopped
- 1/4 cup milk
Method
- Step 1 Make mash topping: Place potato in a saucepan. Cover with cold water. Bring to the boil. Simmer over medium heat for 10 to 15 minutes or until tender. Drain. Return to pan. Add butter and milk. Mash until smooth.
- Step 2 Meanwhile, heat oil in a large saucepan over high heat. Add chicken. Cook, stirring, for 5 to 7 minutes or until browned. Add bacon, leek and thyme. Cook, stirring, for 5 minutes or until leek has softened. Add wine. Cook for 2 to 3 minutes or until liquid has reduced by half. Add flour. Stir to coat. Add cream. Bring to the boil. Remove from heat. Stir in lemon rind and parsley.
- Step 3 Preheat oven to 200°C/180°C fan-forced. Spoon mixture into a 6 cup-capacity oven-proof dish. Top with mash. Bake for 25 to 30 minutes or until lightly browned. Serve.
Read other posts