How to Make Yummy Chicken and leeks in bacon-infused cream sauce

Chicken and leeks in bacon-infused cream sauce. Chicken and leeks in bacon-infused cream sauce Robert Gonzal Vancouver BC This dish is inspired by the French bistro fare my wife and I love. The key is the bacon-infused cream, which sounds fancy and tastes amazing, but is actually really simple. Add the cream and more milk if too thick.

Add the cheese and stir until melted. Tip half the sauce into an ovenproof dish. Place the chicken breasts on top of the sauce. You can have Chicken and leeks in bacon-infused cream sauce using 8 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Chicken and leeks in bacon-infused cream sauce

1. Prepare 4 strips of naturally hardwood smoked bacon.
2. Prepare 1 of shallot, finely chopped.
3. Prepare 4 sprigs of fresh thyme.
4. It's 1 cup of heavy cream.
5. Prepare 2 of garlic cloves, peeled.
6. It's 8 of chicken thighs, bone-in, skin-on.
7. Prepare 2 cups of chicken stock.
8. It's 2 of leeks, white and tender green parts only, chopped.

Saute the leek stems and garlic in the oil. Then, add leek leaves, if desired. Do not allow the leaves to discolor; you simply want to cook them until they are barely tender. Add the chicken to the pan, and cook it until hot.

Chicken and leeks in bacon-infused cream sauce step by step

1. Fry the bacon in a medium pan as you normally would if you were making breakfast. To speed it up, you can cut the strips into smaller pieces first with a pair of kitchen shears. When the bacon is just shy of crispy (i.e. most of the fat has rendered off), transfer the bacon to a small pot. Let any excess oil drip off as you do..
2. Put the pot on low heat and add the shallots. No oil or butter needed; there's more than enough residual oil in the bacon. Cook for about 2 minutes until the shallots are soft. Add the thyme sprigs, cream, garlic cloves, a pinch of salt and a few grinds of black pepper. Keep the pot going as you proceed with the chicken. Watch that the cream doesn't boil..
3. Trim any excess fat and loose skin off the chicken thighs. Season with salt and pepper, then dredge them in the flour. Add a large knob of butter to a large pan on medium-high heat. Shake the excess flour off the thighs, then lay them in the pan starting skin-side down. Let them fry until deeply golden brown all over. This'll take 10 to 12 minutes..
4. Turn the thighs skin-side up and pour the chicken stock into the pan. Cover and turn the heat down to medium. Let simmer for 10 minutes..
5. Remove the cover and sprinkle in the leeks. Using a strainer, add the infused cream. Press down on the strainer to get as much goodness as possible. Let simmer uncovered an additional 5 minutes until the chicken's fully cooked. The sauce should also be reduced to no more than 1 1/2 cups and thickened. If not, remove the chicken to a plate and continue reducing the sauce. Put the chicken back in to re-warm before serving..

Stir in the garlic and leeks, then arrange the chicken on top of the bacon-leek mixture. Transfer to the oven and roast until the chicken is golden and a thermometer inserted into the thickest. In a heavy saucepan, melt butter over medium heat. Add flour, then stir together and cook over low heat, stirring often, until golden. Remove chicken with a slotted spoon and set aside.