Irish Chicken w/Leeks & Mushrooms Recipe

Irish Chicken w/Leeks & Mushrooms Recipe
Irish meals are often simple, and seasonings are minimal. The following Irish Chicken with Leeks and Mushrooms is no exception. It is a quick meal to put together, and while it's baking, you'll have time to make a potato (potatoes are also very Irish) dish to complement the chicken and round out the meal. Irish Soda Bread is the perfect accompaniment. Homemade is best, of course, but if you can find it at a bakery, it will save time if you happen to be in a hurry.
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Leeks have always been popular in Ireland, and are becoming easier to find in the US. They are part of the same family as onions and garlic, but are much milder. They look like giant green onions, with white at the tip which gradually progresses to light green and then to bright green. Generally, only the white part and the very light green parts are used, since the bright green parts are very fibrous and tough. While growing, farmers mound dirt up around the leeks so that they end up with as much of the tender white parts as possible. For that reason, leeks should be sliced, put in a colander, and rinsed thoroughly or soaked in cold water to remove any dirt.

6 Servings

1 tablespoon butter, (preferably Irish)
1 bunch leek, (2 large or 3 smaller), white and light green part only, sliced, rinsed well, and drained
1 pound fresh mushrooms, sliced
1/2 teaspoon salt
1/2 teaspoon black pepper
5 sprigs thyme

2 pounds boneless skinless chicken breast halves, cleaned and cut into

2 tablespoons butter
1 clove garlic, finely minced
3 to 4 sprigs fresh thyme

3/4 cup heavy whipping cream, heated to boiling
  1. Preheat oven to 400°.
  2. Melt the butter in a large skillet over medium heat; add the leeks and mushrooms.
  3. Let the vegetables cook until crisp-tender, stirring occasionally, about 10 minutes.
  4. Stir in the salt and pepper.
  5. Transfer to a 9 x 9" deep glass casserole dish.
  6. Lay the 5 thyme sprigs on top of the mixture.
  7. Arrange the chicken pieces over the leek mixture.
  8. Melt the butter with the garlic and 3-4 sprigs fresh thyme.
  9. Brush liberally over the chicken breasts.
  10. Bake uncovered until the chicken is just cooked through, basting again after 15 minutes.
  11. Depending the size of the pieces, the chicken should be done after about 30 minutes total.
  12. Remove from the oven, pour the boiling cream over, and serve.

Amount Per Serving
Calories 428 Calories from Fat 240
Percent Total Calories From: Fat 56% Protein 36% Carb. 8%

Nutrient Amount per Serving
Total Fat 27 g
Saturated Fat 13 g
Cholesterol 158 mg
Sodium 357 mg
Total Carbohydrate 8 g
Dietary Fiber 1 g
Sugars 0 g
Protein 39 g

Vitamin A 16% Vitamin C 9% Calcium 0% Iron 21%






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Content copyright © 2018 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.