A few weeks ago, the Leek Association challenged me to recreate one of the recipes from their site in my own kitchen. I am always looking for inspiration for gluten and dairy-free dishes, so this sounded perfect! I went for the Pan Roast Chicken with Leek, Cider and Chorizo– with just a few adaptations to make this a free-from friendly dish.
The dish was simple to make and jam packed full of flavour!
- Serves: 4
- 4 chicken breasts, with skin
- 100g chorizo, cubed (check it doesn't contain dairy)
- 400g leeks, trimmed and sliced
- 1 clove garlic, chopped
- 2 handfuls parsley, chopped
- 2 tsp dried thyme
- 1 tbsp gluten free flour
- 100ml chicken stock or a bouillon stock cube
- 350ml cider
- Salt and pepper
- Preheat the oven to 190C. Heat a little oil in a large frying pan and fry the chicken breasts, skin side down, until golden brown. Flip over and fry for 1 minute on the other side. Remove from the pan and place in an ovenproof dish.
- Add the chorizo to the same pan and fry for 2-3 minutes until slightly golden. Add the leeks, garlic, thyme and parsley and fry gently for 10 minutes until softened. Add the flour and stir well over the heat for 1 minute.
- Stir in the stock, followed by the cider and bring to the boil. Season with salt and pepper and simmer gently for 5 minutes.
- Pour the sauce over the chicken in the ovenproof dish and place in the middle of the oven for 20-25 minutes, until the chicken is cooked through.
Thank you to the Leek association for providing the ingredients; you can find more of their recipes here. http://www.british-leeks.co.uk/recipes