Pan-fried breast of chicken on creamy leeks with black pudding
Last week I promised some more about what I did with a couple of our purchases from the market. The black pudding – which was really good, so good that the man had run out when we returned on Sunday to get some more – was used in this recipe from The Gastro Pub Cookbook.
Apologies for the picture quality – I’m still getting the hang of the new digi.
I’m not going to reproduce the whole recipe here, as for once, I pretty much stuck to the one in the book, except for halving the quantities (for two instead of four), and replacing the whipping cream with creme fraiche and the full-cream milk with half-fat milk to reduce the fat content a little.
For four
- Two large leeks
- 4 x 200g chicken breasts with wing attached, partially boned
- Plain flour
- Salt & pepper
- Sunflour oil
- 100g unsalted butter
- 125g pancetta rashers
- 200g black pudding
- 1/2 garlic clove, chopped
- 75g parmesan cheese
- 255ml whipping cream
Béchamel sauce, made with:
- 50g butter
- 50g plain flour
- Salt & white pepper
- Freshly-grated nutmeg
The recipe is obviously one from a restaurant kitchen, involving a number of (simple) stages, and a final assembly. My wife loved it; I remain less of a fan of cheese and/or cream sauces.
I’ll cook it again for a dinner party, though, for friends who like that kind of thing.
You should be able to find the recipe on page 161.