What are the best tips for making chicken and leek?

Chicken and Leek is a food that generally contains chicken breasts slowly stewed at the top of the mixture of sliced ​​pores and spices. It usually gives the chicken a lot of taste and at the same time it is juicy and tender. When it is properly done, this food is tasty, healthy and often quite abundant. If it cooks incorrectly, the leeks may be hard and the chicken could be rubber or insufficiently cooked. When making chicken and leek, chefs should usually add ingredients to a very hot pan, carefully turn the leeks, then the temperature down and patience while cooking all the way.

The first step in preparing chicken and leak food usually includes the preparation of the pore. The chef should choose large, solid bulbs. Leaf, green peaks can be chopped and discarded. Each pore bulbs should be thoroughly cleaned, chopped into small pieces and brownish, butter or cooking oil, at the bottom of a very hot pan. Chef can tslepice remove the pores from the pan with a large spoon and place them on a plate lined with paper rUska to release slightly.

Deglazing PAN is generally the next step. Red or white wine can be used, but chefs can also use chicken or water. Everything except water should fill the chicken and lees bowl with another taste and depth. Gently mixing the pan will help mix the liquid with the flavors of browning pores left at the bottom of the pelvis. The heat should be turned back to medium low so that the liquid can cook. When it is constantly cooked, the chef can add the pore to the pan.

chicken breasts can then be laid on the pore and the whole pan should be covered with a lid. The chicken stems inside the pelvis, boils slowly and will be filled with the taste of cooking and leek. Some chefs like to book tops of green leek for Thje part of the cooking process. To use them in this way, they can be connected to curd and added to the tasting liquid. Their scent adds to the bowl anotherThe aspect of taste.

When the chicken and leek bowl was cooked for about 30 minutes, the chicken should be thoroughly cooked. Cooked chicken will have clean juices and will feel relatively tight. The sauce should also be slightly thickened, similar to the sauce. Food can be served separately or on the bed of rice, couscous or even with baked potatoes.