How to Cook Delicious Chicken and leeks in baconinfused cream sauce

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Good Evening every body, at this time you get present recipe Chicken and leeks in bacon-infused cream sauce with 8 ingredients and 5 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 8 ingredients and 5 stages of easy cooking Chicken and leeks in bacon-infused cream sauce.

Ingredients for Chicken and leeks in bacon-infused cream sauce

1. Prepare 4 strips : naturally hardwood smoked bacon.

2. Needed 1 : shallot, finely chopped.

3. Needed 4 sprigs : fresh thyme.

4. Prepare 1 cup : heavy cream.

5. Needed 2 : garlic cloves, peeled.

6. Prepare 8 : chicken thighs, bone-in, skin-on.

7. Prepare 2 cups : chicken stock.

8. Prepare 2 : leeks, white and tender green parts only, chopped.

If all ingredients Chicken and leeks in bacon-infused cream sauce it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Step by Step Cooking Chicken and leeks in bacon-infused cream sauce

1. Fry the bacon in a medium pan as you normally would if you were making breakfast. To speed it up, you can cut the strips into smaller pieces first with a pair of kitchen shears. When the bacon is just shy of crispy (i.e. most of the fat has rendered off), transfer the bacon to a small pot. Let any excess oil drip off as you do..

2. Put the pot on low heat and add the shallots. No oil or butter needed; there's more than enough residual oil in the bacon. Cook for about 2 minutes until the shallots are soft. Add the thyme sprigs, cream, garlic cloves, a pinch of salt and a few grinds of black pepper. Keep the pot going as you proceed with the chicken. Watch that the cream doesn't boil..

3. Trim any excess fat and loose skin off the chicken thighs. Season with salt and pepper, then dredge them in the flour. Add a large knob of butter to a large pan on medium-high heat. Shake the excess flour off the thighs, then lay them in the pan starting skin-side down. Let them fry until deeply golden brown all over. This'll take 10 to 12 minutes..

4. Turn the thighs skin-side up and pour the chicken stock into the pan. Cover and turn the heat down to medium. Let simmer for 10 minutes..

5. Remove the cover and sprinkle in the leeks. Using a strainer, add the infused cream. Press down on the strainer to get as much goodness as possible. Let simmer uncovered an additional 5 minutes until the chicken's fully cooked. The sauce should also be reduced to no more than 1 1/2 cups and thickened. If not, remove the chicken to a plate and continue reducing the sauce. Put the chicken back in to re-warm before serving..

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