LeekRemove tough outer layers, halve and slice into ~0.5cm rounds~2est.
MushroomsCut into quarters, smaller if too large~300 gest.
Cooking oilFor searing the chicken~2 tbspest.
Chopped fresh rosemary~1½ tbspest.
Salta pinch
ButterFor making the cream base~3 tbspest.
FlourMixed with butter to make the roux~3 tbspest.
Heavy creamNot milk; should be pre-heated~1½ cupsest.
Steps
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1
Cut the cleaned chicken breast into roughly 2cm cubes and set aside.
2
Prepare the leek by removing the toughest parts, making a shallow cut to peel off the two outer layers, then halving and slicing into ~0.5cm thick rounds.
3
Cut the cleaned mushrooms into quarters, cutting them smaller if they're too big.
4
Heat some oil in a pan and sear the cubed chicken until browned.
5
Once the chicken is seared, add the mushrooms and leeks, season with chopped rosemary and a pinch of salt, stir well, and cook for about 10 minutes.
6
In a separate saucepan, melt the butter, add a pinch of salt, then pour in the flour all at once and whisk immediately to combine.
7
Don't worry if the mixture looks runny at first—pour in the pre-heated cream (not milk) and keep whisking until the béchamel becomes smooth and thick.
8
Pour the béchamel over the chicken, mushrooms and leeks, and keep stirring for a couple of minutes until everything turns creamy. Plate and enjoy.
PrimedTableBETA
