Friday, 7 October 2011

# 132 Fridays recipes: Leftover roast chicken and leek in a creamy sauce with golden potatoes

I made up this dish the other day to try and make a meal for us out of some leftover roast chicken and half a leek forgotten in the veggie drawer of the fridge. It turned out delicious.


Leftover roast chicken and leek in a creamy sauce with golden potatoes

Potatoes
Leftover roast chicken, shredded
1/2 a leek, sliced
Olive oil
1/2 tub of double cream
2 to 3 tablespoons of lekk and chicken soup powder (I used the Knorr one)

Start by boiling the potatoes with their skin on, add a pinch of salt to the boiling water. When cooked through, peel the potatoes and let them cool.

Meanwhile pour a little olive oil into a pan and add the sliced leek. Cook for a few minutes until soft, add the chicken and cook for a few minutes over a low heat.

Remove the chicken and leek from the pan on to a plate and set aside. Add half a tub of double cream to the pan and mix in the leek and chicken soup powder. Keep stirring over a low heat until it thickens. Add the chicken and leek and mix well, add a pinch of salt if needed. Remove from the heat.

Cut the boiled potatoes in half and fry them until slightly golden in colour. Serve with the chicken and the leek.



Enjoy :-)




Paula