Pan-fried breast of chicken on creamy leeks with black pudding

Last week I promised some more about what I did with a couple of our purchases from the market. The black pudding – which was really good, so good that the man had run out when we returned on Sunday to get some more – was used in this recipe from The Gastro Pub Cookbook.

Pan-fried breast of chicken on creamy leeks with black pudding

Apologies for the picture quality – I’m still getting the hang of the new digi.

I’m not going to reproduce the whole recipe here, as for once, I pretty much stuck to the one in the book, except for halving the quantities (for two instead of four), and replacing the whipping cream with creme fraiche and the full-cream milk with half-fat milk to reduce the fat content a little.

For four

  • Two large leeks
  • 4 x 200g chicken breasts with wing attached, partially boned
  • Plain flour
  • Salt & pepper
  • Sunflour oil
  • 100g unsalted butter
  • 125g pancetta rashers
  • 200g black pudding
  • 1/2 garlic clove, chopped
  • 75g parmesan cheese
  • 255ml whipping cream

Béchamel sauce, made with:

  • 50g butter
  • 50g plain flour
  • Salt & white pepper
  • Freshly-grated nutmeg

The recipe is obviously one from a restaurant kitchen, involving a number of (simple) stages, and a final assembly. My wife loved it; I remain less of a fan of cheese and/or cream sauces.

I’ll cook it again for a dinner party, though, for friends who like that kind of thing.

The Gastropub Cookbook

You should be able to find the recipe on page 161.

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