Chicken Breasts with Leeks & Tarragon

Chicken Breasts with Leeks & Tarragon

Serves 6
Occasion Everyday
The Chicken Breasts with leeks and tarragon might take a bit of time but the chicken breasts can be prepared in advance.

Ingredients

Chicken Breasts

  • 6 Chicken Breasts (skinned)
  • 150ml Dry White wine
  • 225ml Chicken Stock
  • 30g Butter

Stuffing

  • 675g Leeks (white part only plus 2.5 cm)
  • 30g Butter
  • 110ml Cream
  • 1 teaspoon Fresh Tarragon (chopped. Or more to taste)
  • Salt
  • Pepper (freshly ground)
  • 2 tablespoons Water

Sauce

  • 175ml Cream
  • 1 teaspoon Fresh Tarragon (chopped. Or more to taste)

Directions

Leek filling
Split the leeks in half and fan the leaves under running water to remove any dirt.
Chop the leeks into thin rings. Meld the butter in a heavy saucepan and when hot, add the chopped leeks. Stir and reason with salt and freshly ground pepper. Add two tablespoon of water to the leeks, cover and leave them to sweat slowly over a low heat for about 10 minutes.
Remove the lid and continue cooking until all the water has evaporated and the leeks are softened.
Add 110ml cream and 1 teaspoon chopped tarragon.
Cook until the leeks have absorbed all the cream.
Check the seasoning and add more tarragon if you wish.
Timing Stuffing of the Breasts
If you are cooking the chicken breasts straight away, you may immediately stuff the breasts and continue as below. If, however, you are preparing the ckicken breasts in advance, allow the leek mixture to cool completely before stuffing the breasts.
Stuffing of the Breasts
Lay the chicken breasts out on your work surface, with the fillet side, as opposed to the skin side, facing upwards.
Keeping the fillet attached to the breast, lay it over to one side. With a sharp knife, cut a slit lengthways down the centre of the breast, cutting to half way through the flesh.
Keeping the knife horizontal to the board, cut to the left and right of the incision to create a pocket.
Place a rounded tablespoon of leek mixture in the pocket of each chicken breast (or as much as you can stuff inside) and draw the two sides of the opening together.
Place the fillet back so that it covers the suffing.
Preparation of the Chicken Breats
Preheat the oven: 200C, 400F, Gas 6

Season the breast meat with salt and freshly ground pepper. Heat a knob of butter or a dash of oil in a frying pan and add the chicken breasts, fillet side down first.
Cook over medium heat for a few minutes until golden. Turn over onto the other side and repeat this procedure.
Place the chicken breasts in an ovenproof dish.
Deglaze the pan with the wine (or chicken stock) scraping up any crusty bits with a wooden spoon. Boil for a minute or two and add the stock, if using.
Pour this over the chicken breasts, cover the chicken and cook in the preheated oven for approximately 20 minutes (less if the chicken breasts are not that thick) or until the chicken breasts are cooked through.
Sauce
Remove the chicken breasts from the oven and pour off the juices into a saucepan.
Cover the chicken with tin foil to keep it warm.
Add the cream to the juices in the pan and bring it to the boil. Add 1 teaspoon chopped tarragon, or extra if you want a stronger flavour.
Correct the seasoning, if necessary. Boil the sauce for a few minutes to thicken it slightly.
To Serve
Heat the remaining leek mixture and place a spoonful on each plate in a littel semi circle.
Slice the chicken breasts into rounds and serve fanned out on the bed of leeks.
Pour a little sauce over each one.

Note

© Dublin Cookery School

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