2 Leeks
1 Tbsp Olive Oil
500g Cooked Chicken Thigh Cubed
1 Tbsp Plain Flour or Corn Flour
1 – 1½ Cups of Chicken Stock
Salt and Pepper to Taste
½ Cup of Cream
Method
If using raw chicken then cook chicken first.
Heat pan to moderate temperature and add oil.
Slice Leeks to your 1cm Thickness.
Place leeks into pan and cook until tender.
Add Chicken and mix together, Add Flour and stir.
Cook off the flour.
Add Chicken Stock and stir.
Simmer on low heat for up to 5 minutes.
Add any other seasonings at this time.
Take off the heat and add Cream.
