Ingredients
4 chicken breasts
2 large leeks
40 g butter
25 g all-purpose flour
425 ml of cold milk
salt and pepper
grated cheese
Method
Sources
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Recipe1M+
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Crank sifter aerates flour — lighter cakes, even cocoa dusting
One-handed flour dusting — even coating on work surface and dough
Mill whole grains into flour — wheat, corn, rice, spelt
Rotisserie attachment for Weber kettle — whole chicken, prime rib
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Crank sifter aerates flour — lighter cakes, even cocoa dusting
One-handed flour dusting — even coating on work surface and dough
Mill whole grains into flour — wheat, corn, rice, spelt
Rotisserie attachment for Weber kettle — whole chicken, prime rib
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wash and chop leeks into one inch pieces and saute in oil or butter untill soft and coated. then remove from pan and put in a 25cm x 20cm x 10cm oven proof dish. cut up chicken into smallish pieces and brown in the same pan. scatter the chicken evenly on top of the leeks. set this to one side and make the sauce. place butter, flour, milk, salt and pepper in a pot on the stove top and heat on a medium heat. whisk untill the sauce starts to bubble and thicken and change to a wooden spoon to give it a good stir then whisk again thoroughly. turn the heat down and cook the sauce for about 5 minutes. if you start with everything cold it won't go lumpy. you can if you like add cheese to this or just leave it plain. pour sauce on top of chicken. mix bread crumbs and cheese and sprinkle on the top. place in a preheated oven at 175 or 350 for 45 minutes.