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leek sauce in pan with chicken

Creamy Chicken and Leeks Sauce

Isabel Laessig
Learn how to make leek sauce perfect for serving with chicken, pork, pasta, and more! This is a deliciously easy chicken and leek sauce!
5 from 1 vote
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Sauce
Cuisine American
Servings 4 people
Calories 139 kcal

Equipment

  • 1 kitchen knife
  • 1 Cutting board
  • 1 Large frying pan
  • Measuring cups
  • Measuring spoons
  • 1 Whisk

Ingredients
  

  • 2 Tbsp. Meat drippings optional
  • 2 Tbsp. Butter unsalted
  • Salt and pepper
  • Juice from half a lemon
  • 2 Leeks quartered length ways and then roughly chopped
  • 1 clove Garlic finely chopped or 2 teaspoons of garlic paste
  • 2 Tbsp. Flour
  • 2 cups Chicken stock or chicken broth
  • ½ cup Milk
  • 1 teaspoon Ground Mustard
  • 3 tablespoon Sour Cream
  • 1 Handful fresh tarragon leaves optional

Instructions
 

  • If using meat drippings, remove the meat and lower the heat to medium. If not using meat drippings, heat a large frying pan to medium heat and melt 2 tablespoons of butter. Add leeks to the skillet. Make sure to move the leeks around in order for them not to burn.
    2 Tbsp. Meat drippings, 2 Tbsp. Butter, 2 Leeks quartered length ways and then roughly chopped
    frying leeks in skillet
  • While the leeks are cooking add some finely chopped garlic and stir in well. Once the leeks have softened, stir in 2 tablespoon flour and then gradually add the stock and milk.
    1 clove Garlic finely chopped or 2 teaspoons of garlic paste, 2 Tbsp. Flour, ½ cup Milk, 2 cups Chicken stock or chicken broth
    adding flour to leek sauce
  • When the broth starts to simmer, turn the heat to low and allow the sauce to thicken, about 15 minutes, stirring occasionally. At this point you can also add your protein back to the pan to cook it in the sauce.
    adding chicken to leek sauce
  • Once the sauce has thickened, add 1 teaspoon of ground mustard and 3 tablespoon of sour cream into the chicken and leek sauce.
    1 teaspoon Ground Mustard, 3 tablespoon Sour Cream
    Adding cream to skillet
  • Squeeze the juice of half a lemon into the sauce and season with salt and pepper to taste. Finish by stirring in some fresh tarragon leaves.
    Juice from half a lemon, 1 Handful fresh tarragon leaves, Salt and pepper
    adding tarragon to leek sauce

Notes

  • When you are selecting leeks to use in a recipe, look for ones more white in the middle (the stalk) than green. The dark green parts of a leak (including the leaves) are very fibrous and inedible.
  • Always clean your leeks before and after they are sliced. It is important to thoroughly rinse leeks to remove excess dirt and sand.
  • This is a fantastic recipe base for other chicken and leek recipes, including chicken and leek pie, leek and chicken pasta, or even chicken and leek soup!
  • If not using meat drippings for this recipe, simply substitute 2 tablespoons of unsalted butter.
  • 2 vidalia onions can also be used in place of leeks if leeks are not available to you.

Nutrition

Serving: 1gCalories: 139kcalCarbohydrates: 12.4gProtein: 3.1gFat: 9gSaturated Fat: 5.2gCholesterol: 22mgSodium: 451mgPotassium: 144mgFiber: 2.2gSugar: 1.4gCalcium: 94mgIron: 1mg
Keyword chicken and leek recipe, chicken and leeks, creamy leek sauce, leek sauce, leeks sauce
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