Chicken stuffed with leeks & mushroom gravy
Chicken stuffed with leeks & mushroom gravy

Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a special dish, chicken stuffed with leeks & mushroom gravy. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Meanwhile, for the leeks, heat the butter. Rinse the chicken breasts, pat dry, slit a pocket on the longer side, and season inside and out with salt and pepper. Rinse the leeks, trim ends and cut Heat the remaining clarified butter in another pan and braise the leeks in it.

Chicken stuffed with leeks & mushroom gravy is one of the most popular of recent trending meals in the world. It is appreciated by millions daily. It is easy, it’s quick, it tastes yummy. Chicken stuffed with leeks & mushroom gravy is something that I’ve loved my whole life. They’re fine and they look fantastic.

To begin with this recipe, we have to prepare a few ingredients. You can cook chicken stuffed with leeks & mushroom gravy using 10 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Chicken stuffed with leeks & mushroom gravy:
  1. Take 2 Leeks (white & light green part only)
  2. Prepare 2 garlic cloves chopped
  3. Prepare 4 boneless skinless chicken breast
  4. Get 2 cups white button mushrooms sliced
  5. Prepare 2 cups chicken stock or broth
  6. Make ready 4 tablespoons of butter
  7. Take 4 tablespoons of canola oil
  8. Get 1 tablespoon of sherry wine vinegar
  9. Make ready 1 salt & fresh ground pepper
  10. Make ready 1 tbsp of flour

Stuff with reserved chopped leek tops and roots. Pat bird dry and truss with kitchen twine. Garnish leeks with thyme and serve with chicken. Leek bolani are a delicious oniony and peppery stuffed flatbread from Afghanistan.

Instructions to make Chicken stuffed with leeks & mushroom gravy:
  1. Heat your oven to 275°F Fahrenheit
  2. Cut the leeks into thin strips about 2 inches long. Rinse them in cold water to remove any dirt.
  3. Add 2 tablespoons of butter to a frying pan on medium heat and saute the leeks until soft. 3 to 4 min. And remove to a plate to cool.
  4. With a small knife slice a pocket lengthwise on each chicken breast and season with salt & pepper inside and outside of the breast
  5. Stuff each breast with a 1/4 of the leeks
  6. Heat canola oil in a saute pan over medium heat until hot and add chicken. Cook on each side until browned and cook to an internal temp of 165°F Fahrenheit
  7. Remve chicken from the pan and keep warm in the oven while making the sauce
  8. Melt 2 tablespoon of butter in the pan and add the mushrooms and garlic.
  9. Saute mushrooms until golden brown. Add sherry vinegar & cook for 2 minutes. Sprinkle with flour
  10. Cook the mushrooms for 3min more and whisk in chicken stock. Cook stirring occasionally until sauce thickens about 5 minutes
  11. Remove chicken from the oven place on a plate or serving dish and top with mushroom gravy

Stuffed bread is delicious and fun to eat! These leek bolani are no different. They are bursting with delicious oniony leeks, which are brightened up with fresh My favorite animal is the tiger, but I'd rather hug a chicken. Mound leeks on top of chicken thighs. Top with fresh parsley or chives, if desired.

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