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Creamy Chicken With Leek And Bacon

Creamy Chicken With Leek And Bacon

Did someone just whisper something about bacon sauce?! It is hiding in this recipe, perhaps at a stretch of the imagination, yet it is there all the same and we are overly confident that it will be love at first bite. You know you’ve been Paleo long enough when you have tried just about every combination of leeks and bacon that you can imagine – creamy chicken leek and bacon pie, casserole, soup, Paleo Alfredo with caramelized leeks and streaky bacon (make that dairy-free and pasta-free)… Creative cooks come up with the best Paleo recipes!

Onions far outweigh leek production worldwide, though leeks are certainly not vegetables to be ignored. Leeks are familiar cousins to onions and have been consumed since ancient times; with a sweeter flavor, it is easy to taste why. They boast many of the health-supporting properties as other Alliums do, including garlic, as they contain allicin, kaempferol, notable amounts of Vitamins A and K, magnesium, niacin and so on. Better than any supplement, any day. Due to their very often large size, they can be used generously in soups and stews, even baked as a simple appetizer stuffed with a Paleo cheese and fresh herbs.

Be sure to slice them into bite-size pieces for the ultimate dining experience, to ensure they can be incorporated into the dish without becoming stringy. A notable leek recipe for future use? Creamy leek and sweet potato soup.

Creamy Chicken With Leek And Bacon Recipe

Serves: 4Prep: 16 minCook: 25 min
Notice

Protein: 79g / %

Carbs: 11g / %

Fat: 29g / %

Values are per portion. These are for information only & are not meant to be exact calculations.

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Ingredients

  • 2 lbs. chicken breasts, cut into chunks
  • 6 slices of bacon
  • 1 leek, sliced (discard dark green top and root)
  • 12 oz. mushrooms, sliced
  • 1 cup coconut milk
  • 1/4 cup chicken stock
  • 3 tbsp. Dijon mustard
  • 1/2 tsp. paprika
  • Cooking fat
  • Sea salt and freshly ground black pepper

Preparation

  1. Cook the bacon in a skillet over medium-high heat for 3 to 4 minutes on each side.
  2. Remove bacon and reserve some of the fat in the pan for cooking.
  3. Add the chicken to the pan, cook through, about 4 to 5 minutes per sides; then set aside.
  4. Sauté the mushrooms and leeks until soft, about 4 to 5 minutes.
  5. Pour in the chicken stock, scraping the bottom of the pan and mixing well all of the brown bits.
  6. Crumble the bacon and add to the vegetable mixture.
  7. Pour in the coconut milk, and stir everything.
  8. Add the chicken back to the pan, season with sea salt, black pepper and paprika.
  9. Drizzle the Dijon mustard, whisk until well combined, and let simmer for 8-10 minutes.