Chicken Leek and Asparagus

Leeks are the gentle members of the onion family and blend tastefully with other vegetable flavours. Similar to garlic and onions they belong to a vegetable family called the Allium vegetables which have a mild onion-like taste. The flavour might be described as a mixture of a mild onion and a cucumber with a fresh smell similar to scallion. They give intensity to casseroles and sauces and are available throughout the year, it is during Autumn that the sweet gentle flavours of leeks are at their subtle best. Leeks delicate flavour means they will not overpower additional ingredients in a dish.

Ingredients serve 8

2 tbls butter

1300 g diced chicken thighs

700 g leek rinsed, cleaned and chopped

1000 g chicken stock

4 tbls cornflour (28g)

1 tsp salt (6g)

1 tsp nutmeg (3g)

30 g freshly chopped parsley

1 tin asparagus and juice (425g)

1 cup fresh cream (250ml)

Method

Heat pan on medium heat and melt butter in saucepan. Seal chicken and cook until brown approx 10 min. Reduce heat to low, add leek and cook covered for 15 min. until leek is soft. Add asparagus and juice, salt, pepper, nutmeg and parsley and combine. Blend chicken stock and cornflour evenly before adding to the chicken mixture. Bring to the boil and let it simmer for 5 min. before blending in the cream. Serve with steamed carrots, mashed potatoes, boiled kipfler potatoes or boiled rice.

Note:  If leeks are not available use half the weight of scallions or a sweet mild summer onion.