Fennel and leeks with leftover chicken recipe
"We always end up with leftovers when we roast a chicken on a Sunday. As a kid I have fond memories of my dad in the kitchen picking the meat off the chicken while the dog sat there licking its lips in anticipation. I found myself in the very same situation the other day. I guess it’s inevitable – we all turn into our parents in some way or another. If, like me, you have roasted your chicken with fennel, you can use some leftover cooked fennel; if not, follow the first steps of the recipe."
Ingredients
- 1 Bulb of fennel
- 2 Leeks, washed and trimmed
- 1 pinch Sea salt
- 100 ml White wine
- 375 g Pasta
- 6 tbsp Double cream
- 300 g Cooked chicken torn into small bite-size pieces
- 1 tbsp Chopped tarragon
- 1 pinch Salt
- 1 pinch Pepper
Details
- Cuisine: Italian
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 10 mins
- Serves: 4
Step-by-step
- Cut the top and bottom off the fennel, then cut it down the middle and remove the white core. Dice the rest of the fennel into small pieces - the smaller they are, they quicker they cook. slice the leeks finely. Place the leeks and fennel in a saucepan on a medium heat. Sprinkle with a little sea salt, followed by the white wine. Turn the heat up and cook until tender
- Meanwhile cook the pasta in a large pan of boiling salted water. When the fennel and leeks are cooked, stir in the cream, then add the cooked chicken and chopped tarragon. Have a quick taste and check the seasoning. Then add the cooked, drained pasta and give it all a good stir
Presenter of Channel 4’s cookery series, Lakes on a Plate TV chef, Peter Sidwell is back with his no-nonsense gutsy cookbook – Simply Good Pasta – a seasonal selection of light, quick and snappy fresh pasta recipes for those who want to run riot in the kitchen!
Simply Good Pasta is published by Simon & Schuster UK, priced £14.99. The book is available from March 2012.