LEEK MASHED POTATOES RECIPES
SIMPLEST CHICKEN-AND-LEEK STEW RECIPE - JAMIE OLIVER ...
Before cooking the chicken for his lovely stew, Jamie Oliver lightly coats the pieces in flour. Not only does that help the meat brown, it also thickens the tangy mustard sauce. More Fast Chicken Recipes
Provided by Jamie Oliver
Categories Chicken
Total Time 45 minutes
Yield 4
Number Of Ingredients 10
Steps:
- In a skillet, heat 1 tablespoon of the oil. Add the leeks and cook over moderate heat, stirring, until softened, about 7 minutes. Add the mushrooms and season with salt and pepper. Cover and cook, stirring, until the mushrooms are tender, about 4 minutes. Scrape the leeks and mushrooms onto a plate.
- Season the chicken with salt and pepper and lightly dust with flour, shaking off any excess. Heat the remaining 1 tablespoon of oil in the skillet. Add the chicken and cook over moderate heat until golden brown, about 2 minutes per side. Add the chicken stock and thyme and simmer over moderate heat until the chicken is just cooked through, about 1 minute. Using a slotted spoon, transfer the chicken to the plate with the vegetables.
- Simmer the stock over moderately high heat until reduced by half, about 2 minutes. Return the chicken, leeks and mushrooms to the skillet and simmer over low heat until warmed through, about 1 minute.
- In a small bowl, blend the sour cream with the mustard and stir into the stew. Remove the skillet from the heat. Season the stew with salt and pepper and serve.
HADDOCK RECIPES | BBC GOOD FOOD
Great in pies, fish cakes or served with a runny poached egg.
Provided by Good Food team
Number Of Ingredients 1
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Total Time 40 minutes
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Total Time 40 minutes
- Add mashed potatoes, beaten eggs, flour, cheese, and parsley to bowl with leeks, and gently fold together until well blended. Return skillet to medium-high, and heat 2 tablespoon olive oil. Drop 3 to 4 (1/4-cupfuls) of potato mixture into hot oil in skillet, and, using a fork, gently flatten into 3-inch pancakes. Cook pancakes until golden brown and lightly crisp, 2 to 3 minutes per side, adjusting the heat to medium if needed to keep from over browning. Transfer to a plate lined with paper towels. Repeat with remaining potato mixture and, adding as needed, olive oil, to make 16 pancakes. Serve topped with crème fraîche. Garnish with parsley.
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