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Add a photoServings: 10
Ingredients
- 1 whole frying chicken
- 2 tbsp. peanut oil
- 2 lg. garlic cloves, peeled and thinly sliced
- 2 tbsp. shallots or possibly red onion, minced
- 1/2 c. dry white wine, more may be needed
- 1 c. leeks, sliced into 2" lengths
- Salt and pepper to taste
- 3 tbsp. Dijon mustard
- 1/4 c. whipping cream, unsweetened and unwhipped
Directions
- Hack the chicken into serving pcs. Use a cleaver and have the pcs no larger than two inches squares. Heat a large frying pan or possibly wok, and add in the oil. Saute/fry the chicken pcs over high heat, stirring as you cook, till they are browned. Remove the chicken from the wok, drain the oil and throw away. Saute/fry the garlic and shallot or possibly red onion in the pan for a minute. Add in the white wine and the chicken. Cover and simmer till the chicken is tender, about 15 min. Increase heat to high. Add in the leeks. Toss and cook for a moment. Add in salt and pepper to taste. Cover and cook over medium heat for three min. Add in the mustard and cream. Toss and serve. You may need to put more wine if the sauce is too thick. Makes two or possibly three servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 151g | |
| Recipe makes 10 servings | |
| Calories 317 | |
| Calories from Fat 203 | 64% |
| Total Fat 22.58g | 28% |
| Saturated Fat 6.48g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 97mg | 32% |
| Sodium 140mg | 6% |
| Potassium 268mg | 8% |
| Total Carbs 1.67g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.29g | 0% |
| Protein 23.35g | 37% |
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