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Chicken With Leeks in a Mustard and Wine Sauce

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Stole the recipe from a cookbook when I was 12 and quickly became a family fave and my "signature" dish. All my friends love it and it's elegant enough to serve at a dinner party. Dead easy and you can leave it alone for a while and help the kids with homework or spend time with guests or fold the laundry :) I left out amounts so you can judge for your tastes and number of people.

Stole the recipe from a cookbook when I was 12 and quickly became a family fave and my "signature" dish. All my friends love it and it's elegant enough to serve at a dinner party. Dead easy and you can leave it alone for a while and help the kids with homework or spend time with guests or fold the laundry :) I left out amounts so you can judge for your tastes and number of people.

Ingredients

Serves: 4-5

Metric Cups
  • 1 chicken (boneless)
  • 1 large leek
  • 1 onion
  • garlic
  • cream
  • Dijon mustard
  • 1 lemon
  • olive oil
  • white wine
  • 1 pinch of salt
  • 1 pinch of pepper
  • 1 chicken (boneless)
  • 1 large leek
  • 1 onion
  • garlic
  • cream
  • Dijon mustard
  • 1 lemon
  • olive oil
  • white wine
  • 1 pinch of salt
  • 1 pinch of pepper

Method

Chicken With Leeks in a Mustard and Wine Sauce is a community recipe submitted by Digi and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • First off I marinate the chicken pieces in a bit of oil, a couple squeezes of lemon juice, a clove of garlic just sliced to impart flavour, salt and pepper. I just leave that on the counter while I prep everything else.
  • Dice the Onion, finely dice the garlic (to taste but I LOVE garlic) Using only the white and light green parts of the leek, slice lengthwise, then I usually chop on a slight bias into medium pieces so you know you have a piece of leek in your mouth instead of just another piece of onion :) Then you HAVE to clean them really well. This part is very good for child labour, just throw all the bits of leek into a bowl of water and ask your child to separate all the leaves for you :) For some reason they really like doing that. Reserve these for the last 15 minutes or so.
  • After everything is prepped start cooking: In a large skillet brown your chicken on both sides making sure to get off the garlic bits from the marinade as they will burn and there is nothing more unpleasant. Take the chicken out of the pan and just let them rest on a plate.
  • Toss the onion in the skillet (add a touch more oil if needed) Don't brown, just sweat them down. Add the garlic cook for a minute. Add about 1/2 a cup white wine and give it a good stir scraping up all the brown bits of flavour on the bottom of the pan. Put the chicken back in the skillet on top of the onion pour in more wine cover, turn down the heat, walk away.
  • The longer it cooks the more tender it gets. At least half an hour, but I have let it go for an hour and a half before and it's just fork tender. Add more wine as needed.
  • When you need to eat. Stir in a couple of tbsp of Dijon mustard (or to taste) and a cup or so of heavy cream (again depends on amount of chicken I usually cook for 4-5). Bring to a simmer then toss all the leek bits on top of the chicken and cover letting the leeks steam. 5-6 min later mix all together The cream mixture has reduced to this luxurious sauce and the leeks are still green.

  • First off I marinate the chicken pieces in a bit of oil, a couple squeezes of lemon juice, a clove of garlic just sliced to impart flavour, salt and pepper. I just leave that on the counter while I prep everything else.
  • Dice the Onion, finely dice the garlic (to taste but I LOVE garlic) Using only the white and light green parts of the leek, slice lengthwise, then I usually chop on a slight bias into medium pieces so you know you have a piece of leek in your mouth instead of just another piece of onion :) Then you HAVE to clean them really well. This part is very good for child labour, just throw all the bits of leek into a bowl of water and ask your child to separate all the leaves for you :) For some reason they really like doing that. Reserve these for the last 15 minutes or so.
  • After everything is prepped start cooking: In a large skillet brown your chicken on both sides making sure to get off the garlic bits from the marinade as they will burn and there is nothing more unpleasant. Take the chicken out of the pan and just let them rest on a plate.
  • Toss the onion in the skillet (add a touch more oil if needed) Don't brown, just sweat them down. Add the garlic cook for a minute. Add about 1/2 a cup white wine and give it a good stir scraping up all the brown bits of flavour on the bottom of the pan. Put the chicken back in the skillet on top of the onion pour in more wine cover, turn down the heat, walk away.
  • The longer it cooks the more tender it gets. At least half an hour, but I have let it go for an hour and a half before and it's just fork tender. Add more wine as needed.
  • When you need to eat. Stir in a couple of tbsp of dijon mustard (or to taste) and a cup or so of heavy cream (again depends on amount of chicken I usually cook for 4-5). Bring to a simmer then toss all the leek bits on top of the chicken and cover letting the leeks steam. 5-6 min later mix all together The cream mixture has reduced to this luxurious sauce and the leeks are still green.

    • Additional Information

    Voila. I usually serve over rice that I have just thrown in the rice cooker and flicked the switch, and a green salad. Dead easy and great for people who have kids that need help with homework. Goes well with brown rice too :)

    Voila. I usually serve over rice that I have just thrown in the rice cooker and flicked the switch, and a green salad. Dead easy and great for people who have kids that need help with homework. Goes well with brown rice too :)

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    Tell us what you think

    What 2 Others have said

    • Absolutely gorgeous, simple to make but restaurant quality, thanks x

      Posted by paula6804 on 4th January 2014

    • Tried and tasted this recipe and it's gorgeous. This will be one of my favourite entertaining recipes.

      Posted by baker1403 on 11th November 2013
    Show more comments

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