Recipes: Chicken and Creamed Leeks

Serves 4

4 chicken breasts
Knob of butter
12 pancetta or streaky bacon slices
For the creamed leeks
Knob of butter
1 small onion, diced
1 garlic clove, crushed
4 leeks, washed and diced
2 fresh thyme sprigs, leaves picked
4 tbsp white wine
150ml fresh cream
1 tbsp parsley, chopped

l Preheat the oven to 220°C/425°F/gas 7. For the leeks, heat a pan, add the butter and sauté the onion and garlic for 2-3 minutes. Stir in the leeks and thyme, then add the wine and cream. Bring to the boil and simmer for 10 minutes.
l Meanwhile, fry the chicken breasts in butter for 3-4 minutes each side. Transfer to a baking tray and top with the pancetta slices. Bake in the oven for 15-20 minutes, until cooked through.
l Season the leeks and stir in the parsley. Divide between warmed plates and top with the chicken.

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