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.
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Sauté the chopped leeks and sliced garlic in butter and oil.
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.
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.
For the pumpkin purée, bake the pumpkin cut in half.
Remove the flesh and mash the pumpkin in a saucepan over heat with olive oil, chopped garlic, salt, and pepper.
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.
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.
