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Wednesday, 27 October 2010

Chicken with bacon & leek

  • 1 Chicken portion (either breast or thigh fillet) per person
  • 2 - 3 rashers of bacon
  • 1 large leek or 2 smaller ones
  • 1 tablespoon flour
  • Milk
  • 1 oz butter 
  • Cheese

  • Cut the bacon into pieces
  • Cut the chicken into pieces
  • Clean and slice the leek
  • Melt the butter in a pan and add the bacon & chicken and cook until browned, turning to ensure all sides are done.
  • Add the leeks and cook on a low heat with a lid on the pan until softened
  • Sprinkle the flour onto the ingredients in the pan and stir in, cook for 1 minute to cook the flour then
  • Add the milk, bring to the boil stirring all the time.  
  • Turn the heat down and simmer until the chicken is cooked.  
  • Add as much grated cheese as you like.
  • If the sauce is too thick you can add more milk to thin it. 

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