This Baked Chicken with Leeks, Bacon and Mustard dish is outstanding; if you can get by the rather boring facade. It might look like an ugly duckling but I promise there is a swan hiding inside.
Although I first published this post for Baked Chicken with Leeks, Bacon and Mustard just two years ago I thought it was time for a redo. It’s as simple as this too. I should call this dish ‘The Ugly Duckling’ because that’s what it is and the photos I took last time really did not help.
Not that I’ll ever get gorgeous photos from a baked dish with chicken, bacon, leeks and mustard but this poor baby has languished in the dungeon of never being seen and I get that but it is so wrong. It is seriously one of my favorite chicken dishes of all time; don’t be afraid of it’s rather homely appearance, the end result is still amazing!
My friend Jeanne at CookSister.com tweeted about a post that she had done at Great British Chefs for a chicken dish with leeks, mustard and bacon. I love them all and even had a new brand of mustard I had procured that I really wanted to try in a recipe. Additionally I SO identified with Jeanne’s story about the lowly forgotten leek who has had to struggle in the garden with the ever so popular kale.
I prefer the underdog. Kale is one of the popular kids but I think it’s gone to their head; I’m happy rooting for the leek! I’ve not used it often enough I admit, but had recently made this Mediterranean Stroganoff and found myself falling in love all over again.
Of course I LOVE both onions and garlic so it should be no big surprise but I was delighted that Jeanne mentioned that it can also be touted as good for your health with it’s mix of flavonoids, folate and antioxidants. Still, it’s the flavor I’m loving…it’s a big YUM!
I made This Dish originally right after I had made another highly touted chicken dish that I found abjectly boring. I knew with that first bite was what was missing from That Other Dish. That WOW factor; that ‘This is so good I’m going to sneak a few more bites than I should’ factor. It was bland and boring and never graced the pages of this blog and I’ll never get why anyone would love it to be honest. And then there was this.
While I normally love to mix it up when I make a dish I had little desire to make any revisions to this one. Still, I could not help myself from browning the chicken in the bacon drippings and then adding a bit of Sherry to the sauce. The other change was in simply revising Jeanne’s metric recipe for my non-metric readers…now everyone has a version to use.
If you use Jeanne’s and want Sherry just add about 1/4 cup to the sauce mix in addition to the heavy cream; that’s all I did; so easy. I followed those same steps when we had this for dinner last night…OK and maybe for lunch again today and it still works perfectly. Would it be overkill to have again tonight? No? I thought the same!
So Brown. So Beautiful! I used a whole bunch of chicken thighs too; and this does make a lot. Whether you have a large gathering and need a big dish or just something for a regular family meal with great leftovers, it works.
Even though it was baked and I would not have expected it; I had someone who could not help themselves dig in and use their fingers on a few small pieces and never do I believe the words ‘finger lickin’ good!’ were more appropriate.
One thing I tried this time around, hoping to improve in the looks department, was to save a bit of the sauteed leeks for garnish. The baked dish has everything brown, brown and more brown. Adding a colorful salad and garnishing with just a touch of something green on top did seem to make a difference.
Still, it will never be Sleeping Beauty but forget the Prince anyhow. Grab a fork and dig in and you’ll soon see just how lovely this Baked Chicken with Leeks, Bacon and Mustard is for yourself. Now THIS recipe is worthy; maybe a bit more time consuming than that ‘other’ recipe but something I’m proud to share and I just know you will love.
Make the seasoned flour by combining the flour with salt and pepper; mix well and put into a shallow dish.
Fry the bacon in a large frying pan and drain it on paper towels reserving the bacon fat to brown the chicken (I had to do mine in three stages so added 2 Tbsp to the pan for each stage).
Dredge each chicken piece well in the seasoned four, shake off the excess and brown the chicken in the bacon fat. Once browned, drain chicken pieces on paper towels and then lay them in a single layer in a large, shallow ovenproof dish.
Cook the sliced leeks in the pan where you fried the chicken, scraping up any remaining bits of chicken skin as you saute them together.
Once the leeks are softened, remove a couple of spoonfuls if you want to use some for garnish and then lower the heat and stir in the crumbled bacon, wholegrain mustard, cream and Sherry; stir to mix well.
Pour the sauce over the chicken, cover with aluminum foil and bake for about 40 minutes; then remove the foil and bake uncovered for 10-15 more minutes until the chicken starts to brown nicely. Serve immediately on rice or mashed potatoes with a green salad or vegetable on the side.
To prevent spattering when frying chicken, simply cover your frying pan with a lid set slightly askew to allow steam to escape.
I just came across this post and recipe again and I have to say how much I want to make this recipe. I live in a country where leeks are used all the time in every way, shape, and form, so totally not unusual for us. But in a dish like this? It is special! Of course, mustard is often used like this… and is a fabulous flavoring. Maybe I’ll finally make this dish when I get a new oven!
Jamie you have to make it. I invited a friend over for leftovers and she raved about it and it was LEFTOVERS! It would be a great dish to celebrate a new oven; this and one of your amazing cakes!
Now this is a meal. Love it.
That it is and I had a ton leftover that I shared with friends and now they’re almost gone and I will be sad. I LOVE leftovers and this was a great one.
I love your addition of the Sherry! Chicken and mustard is one of my favorite combinations, adding leeks and bacon I’m sure is out of this world!
It’s just wonderful Mary; seriously one of my favorite chicken dishes so I hope you’ll try it.
Isn’t that the truth Jamie? But this was SO good I was hoping someone would see behind it’s exterior and see that swan!
This dish sounds great, and I’m going to make it as soon as it cools down here. It was 103 degrees F. today. Can you stand it? About the “meh” dish, I would not post it. I really prefer to post things that I can unabashedly rave about. There’s the “blogworthy” and the “not blogworthy.” The truth is some recipes are better than others! I applaud your integrity.
It is so good Kiran…of course I think using dark meat helps tremendously but that flavor combination was just fantastic.
I got a kick out of the name of the mustard but seriously, the chicken dish looks wonderfully flavourful and I can imagine how great the aroma was coming from the kitchen while this was cooking. Pretty sure that Ron would thoroughly enjoy this for dinner one evening.
Now this is just my kind of recipe, Barb! I love all those really robust flavors of bacon, mustard, and best of all leeks. Even though they’re part of the allium family, they really have a personality all their own. Not quite an onion, definitely not garlic, and not chives…they’re absolutely delicious. So glad to have a new recipe in which to use them.
On this you really have to trust me…one of the very BEST chicken recipes I can remember making in a long time. Just fantastic. They are all their own and once you get beyond the fear everyone has of cleaning them, they’re a piece of cake to use.
Looks like a delicious weeknight meal for twisting things up, Barbara! Lovely recipe.
This looks like the best of comfort food! Perfect for fall. Yum!
Perfect description Rachel. Just one of the very best chicken dishes I’ve ever had. NO exaggeration!
Oh I am SO glad you liked the recipe – it’s a winner in terms of taste and ease of preparation… And you are right – a bit of sherry in a creamy sauce like this does take things to another level. Great minds think alike!!
This looks so tasty. I’m glad you didn’t settle and post something that wasn’t great!!
I went back and forth thinking mostly that if someone else raved maybe it was me? But the bottom line is I have to be able to rave and this one made that simple!
Ooooh I want mustard called Lusty Monk!
This chicken looks AMAZING!!! Wow! I love leeks that are sautéed! And leeks and mustard is a pretty French combo. But bacon and cream?? OMG. I am swooning. I must try this.
I know I did and I’m glad I did even though it’s a pain to go to the time and trouble and get those results. Much like ‘One man’s trash is another man’s treasure’ that dish was great for someone else but did not measure up for me. If you saw the effusiveness you might have questioned it like I did…but I’m the one who has to be effusive!
I don’t even have to make this to know I am going to love it – like you, I LOVE mustard… last count there were over 10 varieties in my refrigerator! I am also a huge lover of leeks (don’t think you can be scottish and not love them) and then…. there is bacon.
So glad you held off on the “meh” recipe – so many of them out there – and life is simply too short to eat “meh” food!!! Needless to say, this is going on the list of dishes to make this week!!!
I didn’t grow up eating leeks but my motherin-law introduced me to a leek and potato soup in England that I have been recreating for the last 10 or so years. Even one of (my many) failed Pillsbury recipes this year had leeks, bacon and tomatoes in a pot pie– I use them all of the time! But to first fry chicken in the bacon fat? Now that is the step I’ve been missing to reach a really wonderful dish! Thanks, Barb!
It was a bit decadent but hey…sometimes that’s OK right? I’m sure this dish would be glorious without that step but it hit every right note and that’s the way I’ll make it forever!
Great description Claire; it was comforting to me I know that; just SO good!
I knew that this was an English recipe the moment I saw leeks in the title. I do love them but find that here they are a bit expensive for everyday use so they kind of drop off the menu. Even though we love kale here I am happy to say that leeks are firmly ingrained in the English kitchen.
Yes, they are a special dish use here too but both of these recent dishes have been SO special they were worth every cent!
Wow, baking chicken already!? You clearly are ready for fall! Cheers!
Remember those couple of rainy, cooler days last week…yep, it was chicken baking time! I’ve been pushing back fall, wanting to hang onto summer for as long as possible but guess it’s inevitable huh?
Now this sounds TRULY divine!!!
And I absolutely LOVE leeks, like really really love them. I can barely make Vichyssoise without eating the entire pot before it is done. Mmmmmmmm so heavenly!! Darnit now I want some!!
It’s a great dish Jessica; you know it’s a winner when people exclaim over and over during the meal how good it is!