Menu
Unilever Food Solutions » Home
  • Home
  • Chef Inspiration
    • Chef Inspiration
    • Fighting COVID-19 together
    • Stock & Soup Secrets
    • Chef Lifestyle & Tips
    • Smarter Hotel Buffets
    • Tea in the Food Business
    • Managing Your Restaurant
    • Allergens & Intolerances
    • Healthy Eating
    • Tips for Chefs
    • Food Trend & Festive Occasions
    • Western at Your Fingertips
    • Events and Promotions
    • Food Safety
    • Knorr Concentrated Chicken Liquid Seasoning - When Extraordinary Happens
  • Recipes
  • Products
    • All Products
    • Bouillons and Stock Bases
    • Mayonnaise & Dressings
    • Sauces
    • Seasonings
    • Seasonings and Bouillons
  • Who we are
  • Tiếng Việt
      • Tiếng Việt
      • English
    • Select your country
  • Contact Us
  • Tiếng Việt
    • Tiếng Việt
    • English
    • My account
    • Contact Us
    • Log out
  1. Home
  2. Chef Inspiration
  3. Western at Your Fingertips
  4. Chicken with Creamy Mushroom Sauce and Leek Oil
  1. Western at Your Fingertips
  • Western at your fingertips

Chicken with Creamy Mushroom Sauce and Leek Oil

Whip up this mouth-watering dish and make it even better with leek oil.

Gà xốt kem nấm

Beef bourguignon was a staple of the bistro era but it dropped out of favour due to over-familiarity. This dish actually was beginning to fade out of existence simply because diners got bored. However, after more than 30 years of relative oblivion, it is now about to come crashing through the brasserie doors and make a comeback. Besides traditional ingredients, here’s how you can add dark chocolate to make this dish more delicious.

Imagine golden brown chicken that’s smothered in a rich and creamy, lightly herbed, perfectly garlicky, slightly cheesy mushroom sauce. It is perfect with pasta or rice and a side of steamed asparagus – this vegetable pairs perfectly with this sauce. Not only is this creamy dish really satisfying, it’s also surprisingly low in calories. Watch the video recipe above to learn how elevate this dish with leek sauce.Imagine golden brown chicken that’s smothered in a rich and creamy, lightly herbed, perfectly garlicky, slightly cheesy mushroom sauce. It is perfect with pasta or rice and a side of steamed asparagus – this vegetable pairs perfectly with this sauce. Not only is this creamy dish really satisfying, it’s also surprisingly low in calories. Watch the video recipe above to learn how elevate this dish with leek sauce.

Get a tip before you start!

Dầu tỏi tây mang đến hương vị thơm ngon và tươi mát

Ingredients

Meat

  • 3 good quality chickens

Sauce

  • 30g vegetable oil
  • 80g finely chopped shallots
  • 2 finely chopped garlic cloves
  • 250g anise mushrooms (or small white mushrooms)
  • 150g shiitake mushrooms
  • 100ml white wine
  • 150ml Knorr Demi Glace (prepared)
  • 200g crème fraîche
  • Chopped tarragon to taste

Leek oil

  • 300ml vegetable oil
  • 250g green parts of young leek

Vegetables

  • 10 pieces mini fennel
  • 15 pieces red shallots
  • 5 pieces young leek
  • 30g butter
  • 150ml Knorr Chicken Bouillon

Preparation

Chicken

  • Season the chickens then barbecue or roast
  • Remove the legs and separate the thigh from the drumstick
  • Keep the legs for the sauce/stew
  • Keep the meat on the bone and bring to right level of doneness in the oven at 120°C

Sauce

  • Fry the shallots and garlic in vegetable oil
  • Deglaze with white wine and reduce until 1/4 is left
  • Add Knorr Demi Glace and crème fraîche
  • Bring to a boil and season
  • Add the chicken leg parts
  • Simmer until the leg meat comes off the bone
  • Take the chicken parts out of the sauce and keep warm
  • Finish the sauce with a hand blender
  • Fry the mushrooms and add them to the sauce
  • Season and add the chopped tarragon

Leek oil

  • Heat the oil to 60°C
  • Clean and cut the green of the young leek
  • Blend together and strain through a fine sieve
  • Season and leave to cool

Vegetables

  • Clean the fennel and blanch it, then stew with some butter before serving
  • Clean the young leek then stew them in Knorr Chicken Bouillon with some butter
  • Halve the red shallots and roast them with olive oil in a shallow pan 

Before serving

  • Cut the chicken fillets from the bone and divide – about half a fillet per person

Plating

  • Place the chicken fillet on the plate
  • Put the leg portion on top
  • Place the prepared vegetables around the chicken 
  • Pour the sauce with the mushroom and tarragon over the chicken
  • Garnish with the tarragon

Back to Western at Your Fingertips

Related Articles

    • Western at Your Fingertips
    Pairing Proteins and Sauces
    • Western at Your Fingertips
    A Good Sauce Never Breaks
    • Western at Your Fingertips
    What exactly is western cuisine?
    • Western at Your Fingertips
    The top 10 western kitchen essentials
    • Western at Your Fingertips
    Getting to know Mark Sargeant
    • Western at Your Fingertips
    Beef Bourguignon with Dark Chocolate

  • Home
  • Chef Inspiration
  • Recipes
  • Products
  • Who we are
  • eNewsletter sign-up
  • Select your country
  • Please Recycle
  • Legal terms
  • Privacy notice
  • Cookie notice
  • Sitemap
Register for our eNewsletter to keep up to date!

By signing up now you will receive recipes, industry trends, free samples and more.

Find us on...
  • YouTube
  • Facebook
Unilever Food Solutions » Home

© 2023 Unilever Food Solutions | All rights reserved

Unilever Food Solutions » Home

Install this webapp on your iPhone Install this webapp on your iPad Install this webapp on your Android phone Install this webapp on your Windows phone

Tap the share icon below and choose add to homescreen. Tap the share icon above and choose add to homescreen. Tap the share icon below and choose add to homescreen. Tap the share icon below and choose add to homescreen.

x