Chicken, leek & cream linguine

Name: Chicken, leek & cream linguine
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Serves 4
Cuisine: Italian
Ingredients: 200 ml/7 fl oz/scant 1 cup Chicken Stock; 1 recipe quantity Green Salad, to serve; 2 garlic cloves, skin on, crushed; 4 shallots, sliced; 4 chicken breasts, skin on; 300 g/10½ oz linguine; 2 strips of lemon zest; 5 baby leeks, trimmed and sliced on the diagonal; 200 ml/7 fl oz/scant 1 cup double (heavy) cream; a small squeeze of lemon juice; 1 tbsp wholegrain mustard; 1 tbsp very finely chopped chives; sea salt and freshly ground black pepper; 2 tbsp olive oil; 2 tbsp unsalted butter; 200 ml/7 fl oz/scant 1 cup dry white wine

Preparation info

Serves
4

Difficulty
Easy
Ready in
35 min

Appears in

The Good Chicken Cookbook

By Marcus Bean

Published 2024

About

Ingredients

4 chicken breasts, skin on
2 tbsp olive oil
5 baby leeks, trimmed and sliced on th

Europe
Italy
Pasta
Mediterranean

Method

Preheat the oven to 200°C/400°F/Gas 6. Season the chicken with salt and pepper. Heat half the oil in a frying pan over a medium-high heat and fry the chicken for 2-3 minutes on each side until browned, then transfer to a roasting tin.