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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 h 35 minServes 4Nutri-Score C€€
from @lelo_lemons4 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • leek (chopped and washed well)Produce1 piece
  • butter (for sautéing)Dairy30 g
  • saltSpices5 g
  • white wineBeverages100 ml
  • flourPantry20 g
  • chicken stock cube (crumbled)Pantry1 piece
  • garlic (cloves, minced)Produce3 pieces
  • waterOther300 ml
  • whole chicken (about 1.5 kg)Meat1 piece
  • smoked bacon (slices, to drape over the chicken)Meat150 g
  • double cream (divided)Dairy200 ml
  • mashed potatoes (to serve)Other800 g

per serving

Nutrition

774kcal

Carbs
48 g
Proteins
48 g
Fat
44 g
Adapt tools

what you’ll use

Tools

  • Oven
  • Baking dish
  • Frying pan
  • Sieve

step by step

Method

  1. Sauté the leek

    • Chop the leek and wash it well.
    • Sauté it in a pan with the butter and salt until softened.
    Step 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.
    Step 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.
    Step 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.
    Step 4

  5. Finish the sauce

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

  6. Serve

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