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Chicken and Leek Fricassee with Rice
(0 votes)
Difficulty:
easy
Preparation:
40 min.
Preparation
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Ingredients
for
4
- Ingredients
- 2 Tbsps olive oil
- 1 onion (chopped)
- 4 baby Leeks (shredded)
- 4 boneless, skinless Chicken breasts (cut into chunky slices)
- 1 Tbsp plain flour
- 1.333 cups Chicken broth
- ⅞ cup Crème fraiche
- 2 Tbsps fresh Tarragon (chopped)
- 1 cup Long grain rice
- 1 sliced Lime
Preparation steps
1.
Heat the oli in a large skillet and add the onion and leeks. Cook gently for 2 minutes, then remove 1 tbs of the lightly cooked leeks and set aside for garnish.
2.
Add the chicken and season generously with salt and ground black pepper, cook for 5 minutes to brown all over.
3.
Sprinkle over the flour and cook for 1 minute, then stir in the broth. Cover and simmer for 15 minutes.
4.
Cook the rice according to the packet instructions.
5.
Stir the creme fraiche and tarragon into the chicken and heat through for a couple of minutes.
6.
Serve the chicken over the rice and garnish with the reserved leeks and a lime slice.
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