Meats Recipes - Chicken, Leek and Walnut Vermicelli

Ingredients                                        

• 2 small leeks, thinly sliced

• 15 ml/1 tbsp walnut oil

• 15 ml/1 tbsp olive oil

• 50 g/2 oz/1/2 cup chopped walnuts

• 2 chicken breast fillets, finely diced

• 150 ml/2/3 cup medium dry white wine

• 150 ml/2/3 cup crème fraiche

• Salt and freshly ground black pepper

• 350 g/12 oz vermicelli

• Chopped parsley

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Method:

1. Fry (sauté) the leeks in the two oils for 2 minutes until slightly softened.

2. Add the walnuts, cover with a lid, reduce the heat and cook gently for 5 minutes until soft.

3. Add the chicken and wine, re-cover and simmer gently for 10 minutes until the chicken is tender. Stir in the crème fraiche and season to taste.

4. Meanwhile, cook the vermicelli according to the packet directions. Drain and pile on to warm serving plates.

5. Spoon the hot sauce over and garnish with the parsley.