This recipe is great for both lunch and dinner. It's light, easy to make, and a quick preparation that will impress your guests. Enjoy this exquisite creamy leek chicken served with pumpkin purée.
Ingredients
chicken, cut into 8 pieces1- white leeks, chopped4
garlic, sliced2clove
flour100g- white vermouth1cup
butter50g
pumpkin1- Salt, pepper, and nutmeg to taste
Nutrition (per serving)
Calories
166.7kcal (8.33%)
Protein
3.2g (6.46%)
Carbs
16.1g (5.87%)
Sugars
0.3g (0.66%)
Healthy Fat
2.3g
Unhealthy Fat
5.5g
% Daily Value based on a 2000 calorie diet
How to make Creamy Leek Chicken with Pumpkin Purée
- Step 1
Sauté the chopped leeks and sliced garlic in butter and oil.
- Step 2
Season the chicken pieces, coat them in flour, and add them to the sauté. Cook until the pieces are lightly browned, then add the vermouth to deglaze the pan.
- Step 3
Once the alcohol has evaporated, gradually add broth and cook until the chicken is fully cooked. Serve the chicken and strain the sauce over the top.
- Step 4
For the pumpkin purée, bake the pumpkin cut in half.
- Step 5
Remove the flesh and mash the pumpkin in a saucepan over heat with olive oil, chopped garlic, salt, and pepper.
Nutrition (per serving)
Nutrition (per serving)
Calories
166.7kcal (8.33%)
Protein
3.2g (6.46%)
Carbs
16.1g (5.87%)
Sugars
0.3g (0.66%)
Healthy Fat
2.3g
Unhealthy Fat
5.5g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the chicken is well-coated with flour for a nice crust.
Deglazing the pan with vermouth adds a rich flavor to the dish.
For a smoother purée, use a blender after mashing the pumpkin.
FAQS
Can I use a different type of alcohol for deglazing?
Yes, you can use white wine or chicken broth as an alternative.
How do I know when the chicken is fully cooked?
The chicken is fully cooked when it reaches an internal temperature of 165°F (75°C).
Can I prepare the pumpkin purée in advance?
Yes, you can prepare the purée a day in advance and reheat it before serving.
What can I use instead of leeks?
You can substitute leeks with onions or shallots for a similar flavor.
Is it necessary to strain the sauce?
Straining the sauce is optional, but it creates a smoother texture.
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