THE LEEK-SILK POULTRY

(Our Play on Creamy Chicken with Mustard & Leeks)

THE LEEK-SILK POULTRY

Ingredients: 4 Chicken thighs (boneless), 2 Large Leeks (white parts only, sliced), 2 cloves Garlic (minced), 1 tsp White pepper, 1 tsp Dried Tarragon, 150ml Double cream, 1 tbsp Dijon mustard, 100ml Chicken stock...

Ingredients

  • 4 Chicken thighs (boneless)
  • 2 Large Leeks (white parts only, sliced)
  • 2 cloves Garlic (minced)
  • 1 tsp White pepper
  • 1 tsp Dried Tarragon
  • 150ml Double cream
  • 1 tbsp Dijon mustard
  • 100ml Chicken stock

Cooking Method

  1. The Scorch Sear chicken in 50g butter until charred and golden; remove.
  2. The Architect Sauté leeks and garlic in the same pan until soft and sweet—do not brown.
  3. The Bloom Add spices and mustard with a 30ml splash of stock; the hiss will release the sharp aromatics.
  4. The Swell Add remaining stock and cream; return chicken. Simmer for 12 minutes until the sauce is a thick ivory silk.
  5. The Final Flourish Finish with a massive hit of raw fresh parsley and extra white pepper.

Cuisine: French

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