Chicken with mustard and leeks
15
15
4
Yes
Ingredients
- 60 ml (1/4 cup) of old-style mustard
- 60 ml (1/4 cup) of brown sugar
- 80 ml (1/3 cup) of chicken broth
- 5 ml (1 teaspoon) of ground allspice (four spices)
- 15 ml (1 tablespoon) of olive oil
- 4 chicken breasts without skin
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- 5 ml (1 teaspoon) of cornstarch
Preparation
Side-by-side mode- Preheat oven at 375°F (190°C).
- In a bowl, mix mustard with brown sugar, chicken broth and, if desired, allspices.
- In a large oven safe pan, heat a bit of olive oil at medium heat. Brown chicken breast for 2 to 3 minutes over each side. Brush breast with a quarter of mustard sauce. Add leeks. Salt, pepper and stir.
- Continue to oven bake for 10 to 12 minutes, until chicken flesh is no more pink. remove from oven and set aside chicken breasts and leeks in a plate. Cover with aluminium paper.
- Pour mustard sauce left in the pan and bring to a boil at medium heat.
- Dilute cornstarch in a bit of cold water and add to the sauce. Boil 1 minute, until it thickers. Serve with chicken and leeks.
Chef’s note
For accompaniment
Sweet peas and carrots salad with warm bacon vinaigrette
In a casserole filled with salted boiling water, cook 2 minced carrots and 20 to 25 sweet peas for 4 to 5 minutes , until tenderness. Drain and set aside. Heat the same casserole at medium, then cook 60 ml (1/4 cup) of chopped French shallot and 3 diced and pre-cooked bacon slices for 2 to 3 minutes. Add 15 ml (1 tablespoon) of white wine vinegar and 45 ml (3 tablespoons) of olive oil. Serve sweet peas and carrots with warm vinaigrette. Salt and pepper.
