Baked chicken in leek sauce: The secret spice revealed
Looking for an idea for a fall dinner that everyone will enjoy without too much effort? I've got just the solution for you. Baked chicken in leek sauce with a secret spice is my go-to for gloomy days. Trust me, it's worth it!
Sometimes the success of a dish depends on small details. Chicken in creamy leek sauce is a perfect example. Would just salt, pepper, and sweet paprika be enough to season this dish? Well, it would probably still taste good to everyone, but it would lack "that something." In this case, it is – in my opinion – a certain well-known spice from a distant country.
What spice am I talking about? You may have already guessed it. Just a pinch of curry is needed to give the chicken in creamy leek sauce the perfect taste. Of course, the recipe still needs to be executed properly. How to ensure the chicken doesn't turn out dry and nothing gets burnt? Here's how.
Baked chicken in creamy leek sauce
Ingredients:
- 2 double chicken breasts,
- 2 leeks,
- 2 garlic cloves,
- 375 mL heavy cream,
- 100 g cheddar cheese,
- salt,
- pepper,
- 1 teaspoon sweet paprika,
- salt,
- pepper,
- thyme,
- curry.
Instructions:
- Remove any tendons or gristle from the chicken breasts, then cut them into several smaller pieces.
- Season with a bit of salt, pepper, and sweet paprika.
- Clean the leeks (make sure to rinse them well, as sand often gets into hard-to-reach areas), cut them into half-slices, and transfer them to a greased oven-safe dish.
- Place the chicken on the vegetables, and sprinkle the grated cheese over the meat.
- Mix the cream with salt, pepper, garlic, thyme, and curry powder in a separate bowl. Adjust to taste: in my case, I use more curry and less thyme, but you can do the opposite.
- Pour the prepared sauce over the meat.
- Put the dish (covered) into a preheated oven at 180°C. Bake for about 40 minutes, uncovering for the last 5 minutes. Enjoy!
