Goosnargh Chicken Breasts
2 large leeks
salt and pepper
100g unsalted butter
125g Pancetta, diced
160g Real Lancashire black pudding
1 garlic clove
75g Parmesan, grated
250ml whipping cream
1 pint milk
Finish with a sprinkle of the crispy diced Pancetta. If you would like to serve with veggies, try Jersey Royals and seen as it's still British Asparagus Season lets go for Asparagus.
- Pre-heat oven to 190°C, gas 7. Trim the leeks and split each one into 4 strips lengthways and divide into 2cm dice, wash well then drain. Lightly dust the chicken breasts with flour and season with salt and pepper.
- Heat sunflower oil in a pan then fry the seasoned chicken (skin down) until the skin is brown and crispy. Turn the chicken over and repeat on the other side. At this stage add all the unsalted butter to give the chicken a lovely glaze and enhance the flavour.
- When the chicken is browned on both sides remove it from the heat and place onto a baking tray. Put it in the oven for around 10 minutes or until fully cooked. Lightly fry the leeks in the butter and when cooked add the honey to sweeten.
- Dust in the flour to dry up the fat and cook this mixture for around 10 minutes then add the milk, cream, garlic and Parmesan to make a beautifully smooth creamy cheese sauce. Finally lightly pan-fry your black pudding, cut roughly into 2cm dice, and Pancetta.
To serve, slice the chicken breast in half and serve on a bed of black pudding, then spoon over the cheese sauce.