Loyalty points

I work in ...


Content is being adapted
based on your type of business




  • Good Quality Chicken 3.0 piece


Leek Oil

  • Vegetable Oil 300.0 g
  • Young Leek, green parts 250.0 g


This Chicken with Creamy Mushroom Sauce and Leek Oil is a classic seasonal French recipe. And one that’s certain to put smiles on faces.



  1. Chicken

    • Season the chickens and BBQ or roast.
    • Remove the legs and divide the thigh from the drumstick.
    • Keep the legs for the sauce/stew.
    • Keep the fillets on the bone and bring to right level of doneness in the oven at 120 degrees Celsius.
  2. Sauce

    • Fry the onion, garlic, and carrot in vegetable oil.
    • Add the chicken leg parts and rosemary.
    • Add Chicken Stock prepared with Knorr Chicken Flavoured Broth.
    • Bring to boil.
    • Add Knorr demi-glace and Double cream.
    • Simmer until the leg meat comes off the bone.
    • Take the chicken parts out of the sauce and keep warm.
    • Finish the sauce with a hand blender.
    • Fry the mushroom and bring them into the sauce.
    • Season and add the chopped tarragon.
  3. Leek Oil

    • Heat the oil until 60 degrees Celsius.
    • Clean and cut the green part of the young leek, fry in oil until soft.
    • Blend together and stain through a fine sieve.
    • Season and cool down.
  4. Vegetables

    • Clean the fennel and blanch it, stew with some butter before serving.
    • Clean the young leek and stew them in Chicken Stock prepared with Knorr Chicken Flavoured Broth, and some butter.
    • Half the shallots and roast them with olive oil in a shallow pan.
  5. Plating

    • Cut the chicken fillets from the bone and divide - ½ filet per person.
    • Place the chicken fillet on the plate.
    • Put the leg part on top.
    • Place the prepared vegetables around the chicken.
    • Pour the sauce with the mushroom and tarragon over the chicken.
    • Garnish with the tarragon tops.

        Check out otherrecipesfrom our expansive collection of recipe choices.