Menu
Loyalty points

I work in ...

Continue

Content is being adapted
based on your type of business

  1. Home
  2. Recipes
  3. Chicken with Mushrooms, Leek, and Cream
  1. Recipes

Chicken with Mushrooms, Leek, and Cream

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.

Chicken with Mushrooms, Leek, and Cream

Ingredients

−
+

Chicken

  • Good Quality Chicken 3.0 piece

Sauce

  • Vegetable Oil 30.0 g
  • Onions, finely chopped 80.0 g
  • Garlic cloves, finely chopped 2.0 clove
  • Carrot, brunoise 100.0 g
  • Anise Mushrooms / Small White Mushroom 250.0 g
  • Shiitake Mushroom 150.0 g
  • KNORR Chicken Flavoured Broth-Base 1.5 kg 50.0 ml
  • KNORR Demi Glace 1 kg 15.0 ml
  • Double Cream 200.0 g
  • Fresh Tarragon, chopped
  • Fresh Rosemary, chopped

Leek Oil

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

Vegetables

Method

  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.
Home
Menu
Products
Cart
Recipes