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The chicken (Gallus gallus domesticus) is a type of domesticated fowl, a subspecies of the red junglefowl (Gallus gallus). Chickens are one of the most common and widespread domestic animals. Перевод слова chicken, американское и британское произношение, транскрипция, словосочетания, примеры использования. chicken [ˈtʃɪkɪn]Существительное. chicken / chickens. (Received Pronunciation, General American) enPR: chĭk'ĭn, IPA(key): /ˈt͡ʃɪkɪn/. From Middle English chiken (also as chike > English chick), from Old English ċicen, ċycen ("chicken"), of uncertain origin. Войти.

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Alright, don’t linger, let’s plan this chicken & leeks in a creamy mustard sauce formula with 13 components which are undoubtedly easy to have, and we have to process them at the very least through 5 methods. You should shell out a while on this, so the resulting food could be perfect.

Composition of Chicken & Leeks In A Creamy Mustard Sauce:

1. Give 350-400 g for chopped chicken breast,
2. You need 2 - leeks, trimmed and sliced into rounds,
3. You need 2 - spring onions, chopped,
4. You need 4 tsp of Dijon mustard,
5. You need 2 tsp - dried Marjoram,
6. Need 4 tbsp - fat free quark, (or fat free Greek yogurt substitute),
7. You need 3 cloves garlic, chopped,
8. Make ready 1 reduced salt chicken stock cube,
9. Take 400 ml of water,
10. Take Salt and pepper to season,
11. Get 2 tbsp of cooking oil
12. Get for To garnish:
13. Prepare - Fresh or dried parsley (optional)

Chicken definition is - the common domestic fowl (Gallus gallus) especially when young; also : its flesh used as food. Dealers started calling kilos "birds" which then evolved into "chicken." The chicken is a type of domesticated fowl, a subspecies of the red junglefowl. Chicken definition, a domestic fowl, Gallus domesticus, descended from various jungle fowl, especially the red jungle fowl, and developed in a number of breeds for its flesh, eggs, and feathers. There are no rules set in stone at the moment, just use common sense and be nice.

Chicken & Leeks In A Creamy Mustard Sauce process:

1. Heat up a large saucepan or frying pan up over a medium heat. Add in half the cooking oil plus the chicken and leeks. Gently fry until the chicken is browned on all sides.
2. Add in the spring onions and the marjoram. Add the remaining oil. Stir and fry for another minute. Once the chicken is almost cooked right through add in the chopped garlic and season well with salt and pepper. Turn down the heat. Fry the garlic for around 20 seconds until fragrant.
3. Crumble in the stock cube then pour in the water. Stir until the stock has dissolved. Add the mustard and stir gently once more. Bring to a gentle simmer.
4. Cook at a gentle simmer until the water has reduced down by around 2/3rds and the chicken is nice and tender. Remove from the heat and allow to cool for around 2 minutes. Add in the quark and stir through until no lumps remain and a creamy sauce is created that coats the chicken.
5. Serve up and enjoy! :) Recommended to eat with some fluffy white rice.

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