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Roast Chicken with Creamy Leek and Bacon Sauce
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Roast Chicken with Creamy Leek and Bacon Sauce

1 godz. 35 minPorcje: 4Nutri-Score C€€
od @lelo_lemons4 importyugotowano 0 razy
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Składniki

4 osoby
  • leek (chopped and washed well)Warzywa i owoce1 kawałek
  • butter (for sautéing)Nabiał30 g
  • saltPrzyprawy5 g
  • white wineNapoje100 ml
  • flourSpiżarnia20 g
  • chicken stock cube (crumbled)Spiżarnia1 kawałek
  • garlic (cloves, minced)Warzywa i owoce3 kawałki
  • waterInne300 ml
  • whole chicken (about 1.5 kg)Mięso1 kawałek
  • smoked bacon (slices, to drape over the chicken)Mięso150 g
  • double cream (divided)Nabiał200 ml
  • mashed potatoes (to serve)Inne800 g

na porcję

Wartości odżywcze

774kcal

Węglowodany
48 g
Białko
48 g
Tłuszcz
44 g
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Przybory

  • Piekarnik
  • Naczynie żaroodporne
  • Patelnia
  • Sito

krok po kroku

Przygotowanie

  1. Sauté the leek

    • Chop the leek and wash it well.
    • Sauté it in a pan with the butter and salt until softened.
    Krok 1

  2. Build the cooking liquid

    • Add the white wine, flour, crumbled chicken stock cube and garlic.
    • Pour in the water and stir to combine.
    Krok 2

  3. Add the chicken and bacon

    • Pour the liquid into a baking dish and place the whole chicken in it.
    • Drape the smoked bacon slices over the chicken.
    • Bake in the oven.
    Krok 3

  4. Add the bacon and cream

    • Halfway through cooking, remove the bacon and slice it.
    • Add it back into the liquid around the chicken and mix in.
    • Pour in part of the double cream and toss around.
    • Return to the oven for the remaining cooking time.
    Krok 4

  5. Finish the sauce

    • Remove the chicken and drain all its juices into the sauce.
    • Add the remaining double cream and stir well.
    Krok 5

  6. Serve

    • Serve the chicken and creamy leek and bacon sauce over a bed of mashed potatoes.
    Krok 6
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