Cream of Chicken and Leeks on Buttered Toast

by | Aug 17, 2021 | CSA Member Updates, Recipes

Who doesn’t love Rachael Ray and her yummy recipes? This one was found on her site, “”. Remember to clean your leeks thoroughly. At times you’ll find some farm soil hiding between the layers. And for best results, use the thick sliced farm-style bread for your toasted bread. Enjoy!
Prep time: 10 minutes
Cook time: 25-30 minutes
Servings: 4
3 small pieces of Chicken breasts (about 1 1/4 pounds)
Salt and pepper
1 Carrot, peeled and coarsely chopped
1 rib Celery, coarsely chopped
1 small Onion, peeled and halved
1 Lemon, sliced
1 Bay leaf
a few sprigs Thyme and Parsley
2 Tablespoons Butter
1 Tablespoon Olive oil
2-3 medium Leeks–trimmed, halved lengthwise, sliced crosswise, 1/2 inch thick, and thoroughly rinsed
1 Tablespoon Flour
1/2 cup dry White Wine
1/2 cup Heavy cream
2-3 Tablespoons chopped fresh Tarragon
1 Tablespoon Dijon mustard
4 slices good-quality white Bread–toasted, lightly buttered and halved into triangles
1. Place the chicken in a deep skillet and season with salt. Add the carrot, celery, onion, lemon, bay leaf, thyme, parsley and just enough water to cover the chicken. Bring to a boil, then lower the heat to a low boil and poach the chicken for 15 minutes. Remove the chicken and shred or slice. Strain the stock and set aside.
2. Meanwhile, in another deep skillet, heat the butter and olive oil over medium heat. Add the leeks and cook until softened, 6 to 7 minutes. Season with salt and pepper, sprinkle with the flour and stir for a minutes.
3. Add the wine and ladle in 1 cup of the chicken poaching stock. Stir in the cream for about 5 minutes to thicken. Stir in the tarragon and mustard. Add the chicken.
4.  Align the toast triangles on plates point to point, with the cut sides facing out. Top with the cream of chicken and leeks.

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