Potatoes, chicken and leeks warm salad

Author: Les Cultures de chez nous
Clafoutis aux poireaux et à la tomme
Preparation 10
Baking 20
Portions 4
Freezing No


  • 20 mini potatoes (red or white)
  • 12 sliced radish
  • 454 gr (1 pound) of chicken thighs sliced into strips
  • 30 ml (2 tablespoons) of butter
  • 1/2 package of 250 gr (1½ cup) of Les Cultures de chez nous sliced leeks
  • 2 chopped garlic cloves
  • 20 ml (4 teaspoons) of Dijon's mustard
  • 50 ml (1/4 cup) of red wine vinegar
  • 125 ml (1/2 cup) of vegetable oil
  • Salt and pepper up to taste
  • Fresh herbs up to taste
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  • In a casserole, set washed potatoes and cover with cold salted water. Cook until you can easily slip a knife in the center of a potato. Cool down right away.
  • Slice potatoes into quarters and set with radish in a large bowl. Set aside.
  • In a pan, cook chicken with butter at medium high heat for 5 minutes. Reduce at medium heat then add sliced leeks and garlic. Continue cooking for 5 minutes while stirring from time to time. Remove from heat.
  • Add remaining ingredients to the chicken. Mix well and season.
  • Pour chicken preparation over potatoes and set aside. Stir least possible to avoid crushing potatoes quarters.
  • Sprinkle with fresh herbs and serve right away.

Chef's notes

Goes well with Brietling wine.