I have been going through my archives, reformatting the recipes, and reformatting some posts from before I switched to WordPress. I’m only doing 1-2 posts every day, so at this rate, it’s going to take me a few years, because right now, I have over 1300 posts. But it has been so much fun to go back and re-read posts from the past and remember the recipes. It’s amazing how much I can remember from each post that I go back to. I have yet to come across a post of a recipe that I don’t remember. I guess that’s the good thing about having this sort of “online journal”.
I have started making a list of recipes that I’d like to go back and re-make. As much as I love trying new recipes, it’s kind of a shame that I have made so many delicious recipes over the years, only for them never to see the light of day again. I’ve already re-made a few, like these Egg Salad BLTs and this Prosciutto Stuffed Chicken. And there are so many that I want to make again, like this Lemon Curd Cheesecake, this Sweet and Sour Pork Rice Bowl, and this Corn Sausage Chowder. It’s so sad that I’ve never made these again!
This recipe is one that I’m going to put on my list to make again asap. This, to me, is comfort food without getting too heavy. A comfort meal dish that you could easily eat when it’s warm outside and not feel like you are going to die.
I think my favorite part of this recipe is that you poach the chicken, and then you use the poaching broth as your liquid to make the gravy. It was so fresh tasting, and so full of flavor – especially for coming together so quickly. And the fact that this is served over buttered toast, well – that is just my idea of perfect.
Do you remake recipes? Or do you get so caught up in trying new recipes that you rarely make the same thing twice?
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Cream of Chicken & Leeks on Buttered Toast
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
A creamy chicken and leek mixture is served on top of buttered toast for an easy and fast weeknight dinner.
Ingredients
- 1 1/4 pounds boneless, skinless chicken breasts, halved lengthwise (you want them pretty thin)
- salt and pepper
- 1 carrot, peeled and coarsely chopped
- 1 rib celery, coarsely chopped
- 1 small onion, peeled and halved, root end left intact
- 1 lemon, sliced
- 1 bay leaf
- 1/2 teaspoon dried thyme
- a few sprigs fresh parsley
- 2 tablespoons butter
- 1 tablespoon extra virgin olive oil
- 2–3 medium sized leeks, halved lengthwise, sliced into 1/2-inch half moons, and thoroughly rinsed
- 1 tablespoon flour
- 1/2 cup heavy cream
- 1 tablespoon dijon mustard
- 4 sliced good quality bread, toasted, lightly buttered, and halved into triangles
Instructions
- Season the chicken with salt and pepper and place in a deep skillet. Add the carrot, celery, onion, lemon, bay leaf, thyme and parsley. Add in just enough water to cover the chicken. Bring to a boil, then reduce heat to a low boil and poach chicken until cooked through, about 15 minutes. Remove the chicken and shred or chop. Strain the stock and reserve.
- Meanwhile, in another skillet, heat the butter and extra virgin olive oil. Add the leeks and cook until softened, about 7 minutes. Season with salt and pepper to taste, and then sprinkle in the flour. Cook for 1 minute. Add in 1 1/2 cups of the reserved chicken stock. Stir in the cream, then cook until the sauce until slightly thickened, about 5 minutes. Add more stock if the sauce gets too thick. Stir in the mustard and then add the chicken.
- Place the toast on a plate, and top with the chicken and leeks.
- ————————
- adapted from Every Day with Rachael Ray April 2012
How about some more creamy chicken recipes?
Creamy Chicken and Rice Soup from Real Mom Kitchen
Creamy Miso Chicken Pasta from Steamy Kitchen
Creamy Butter Chicken from Bits of Taste
Chicken a la King from Taste and Tell
Creamy Cajun Chicken and Mushroom Pasta from The Review Lady
Becca says
I was lookng for a recipe for shredded chicken after a a failed chicken and dumplings attempt. It was amazing!! I piled too much on both of our slices of bread, so I told my husband to just push the excess off and I’d package it up for his lunch tomorrow … when I looked up his plate was cleaned and he was looking a bit guilty 🙂
I’ll definitely be making this again!
Deborah says
@Becca, I’m so glad that you all liked it!!
Katie says
I too am going back through and reformatting and I had told myself I would do 5 a day which then reduced down to 1 a day which is now down to none a day. lol
Your photos are beautiful I made this recipe sans the toast and it did not look as beautiful as yours! 🙂
Joanne says
It’s rare that I remake anything, but if i do, it’s usually for my parents or for company…there are definitely things that I’m sad I never remade!
Julie @ Sugarfoot Eats says
I rarely re-make the same things because of the blog. But I recently decided to re-make things when I’m having friends/family over for dinner parties at least. Because I never want to stress over making a new thing & wondering if it will turn out!
Kim says
I feel the same way as you do about having an “online journal” of sorts. When I go back to previous posts I can usually remember the day I made that dish, how well we liked it, and also what we were doing at that time. In a way it’s almost like having a diary of sorts. I do go back and remake a lot of our favorites, but it really is hard to remake dishes when you are so busy making new ones.
On another note, I was watching Rachel recently and I noticed that she loved serving meats and veggies over buttered toast. I made a mental note to remember that when I’m piecing together meals because I always think of pasta, rice, potatoes…but never buttered toast. It’s perfect really, especially since I always have some bread in the pantry. Looks delicious.
Heather of Kitchen Concoctions says
Blogging, recipe development work, and just a desire to try new things I am constantly cooking/creating new recipes. But with that said I have a good handful of recipes I make all the time because they are so easy (for those busy/exhausting days when I just want to get in and out of the kitchen), use pantry staples I always have on hand and because we love them so much!
Bev Weidner says
GOOD. GRIEF. I want it so bawd.
amanda @ fake ginger says
This is comfort food at it’s best! I bet I would eat the leeks by the spoonful!