Hey everyone, it is Jim, welcome to our recipe page. Today, I will show you a way to make a special dish, chicken stuffed with leeks & mushroom gravy. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.
Meanwhile, for the leeks, heat the butter. Baking pieces of chicken is one of the easiest ways to put a meal on the table for your family. This mustard-glazed chicken is roasted on a bed of sliced onions, leeks and garlic that you can serve alongside it.
Chicken stuffed with leeks & mushroom gravy is one of the most favored of recent trending foods on earth. It’s appreciated by millions daily. It is easy, it’s quick, it tastes yummy. Chicken stuffed with leeks & mushroom gravy is something which I have loved my whole life. They’re nice and they look wonderful.
To begin with this particular recipe, we must prepare a few components. You can have chicken stuffed with leeks & mushroom gravy using 10 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make Chicken stuffed with leeks & mushroom gravy:
- Get Leeks (white & light green part only)
- Take garlic cloves chopped
- Take boneless skinless chicken breast
- Get cups white button mushrooms sliced
- Prepare cups chicken stock or broth
- Make ready tablespoons of butter
- Make ready tablespoons of canola oil
- Take tablespoon of sherry wine vinegar
- Prepare salt & fresh ground pepper
- Get of flour
This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Print Recipe Show ❤ & Comment Jump to. Mound leeks on top of chicken thighs.
Steps to make Chicken stuffed with leeks & mushroom gravy:
- Heat your oven to 275°F Fahrenheit
- Cut the leeks into thin strips about 2 inches long. Rinse them in cold water to remove any dirt.
- Add 2 tablespoons of butter to a frying pan on medium heat and saute the leeks until soft. 3 to 4 min. And remove to a plate to cool.
- With a small knife slice a pocket lengthwise on each chicken breast and season with salt & pepper inside and outside of the breast
- Stuff each breast with a 1/4 of the leeks
- Heat canola oil in a saute pan over medium heat until hot and add chicken. Cook on each side until browned and cook to an internal temp of 165°F Fahrenheit
- Remve chicken from the pan and keep warm in the oven while making the sauce
- Melt 2 tablespoon of butter in the pan and add the mushrooms and garlic.
- Saute mushrooms until golden brown. Add sherry vinegar & cook for 2 minutes. Sprinkle with flour
- Cook the mushrooms for 3min more and whisk in chicken stock. Cook stirring occasionally until sauce thickens about 5 minutes
- Remove chicken from the oven place on a plate or serving dish and top with mushroom gravy
Top with fresh parsley or chives, if desired. Leek bolani are a delicious oniony and peppery stuffed flatbread from Afghanistan. Stuffed bread is delicious and fun to eat! These leek bolani are no different. An instant family favourite, this chicken tray bake packs a punch with great flavours using everyday ingredients.
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