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Chicken with Leeks, Greek Yoghurt and Kafkalithres Pesto

Chicken with Leeks, Greek Yoghurt and Kafkalithres Pesto

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Chicken with Leeks is a very simple but delicious and light dish which can be whipped up in no time made with Greek yoghurt and pesto which makes a very creamy sauce.

Christos Anesti and chronia polla.  This is our wish after Easter which means Christos Anesti (Christ has risen) and may you live for many years.

Last week when we were fasting, I made a vegan pesto with Kafkalithres and Myronia and used it to make Spaghetti aglio e olio with courgettes and spinach where I used the same pesto.  The leftover was stored in the freezer.

Today, Monday after Easter it is still a public holiday here in Greece and all the shops are closed, so  I wanted to cook something light, as my husband is on a gallbladder diet, with ingredients I had at home.

 

frozen kafkalithre myronia pesto image

Frozen pesto with no cheese in it.

If you live in Greece, I urge you to try these herbs, raw in salads or cooked, as they give an amazing taste to food, otherwise you can still use any other pesto you like which will, of course, give a different taste.

The leeks add a delicious sweet flavour and of course the addition of Greek creamy yoghurt in the end makes it even more delicious and creamy.

While I was boiling water for the rice I added one bio chicken bouillon in the water and used 1 ladle of this broth to cook the chicken but you can use any broth you like or just water.

I have a small note on garlic, which I discovered accidentally, while giving instructions to my son who lives in England how to cook.  In my recipes I have never used more than 2 cloves of garlic and when I do, I even remove any fine green shoots that may be starting to sprout, since their flavor and aroma are particularly harsh and penetrating.

My son explained to me that in England he uses 5 – 6 cloves and they don’t even taste like garlic.  Greek garlic is very strong and 1 clove is enough to send even the dracula away he said 🙂   So, this explains why I see recipes with people using so much garlic in their food and I always felt discusting with the thought of the smell it would produce!   My point here is that you should adjust ingredients according to their taste and flavour.

collage chicken with leeks image

Chicken with Leeks, Greek yoghurt and kafkalithres pesto

Preparation time: 15 minutes

Cooking time:  20 minutes

Serves: 4

Ingredients:

  • 700 grams skinless chicken breast, cut into thin slices
  • 1/3 cup olive oil
  • 1 large leek, finely chopped
  • 3 spring onions, finely chopped
  • 2 cloves garlic, finely chopped
  • ½ cup white dry wine
  • Salt and freshly grated black pepper
  • Kafkalithres and myronia pesto (about 3 tbsp)
  • 1 ladle (about 1 cup) chicken or other stock or water
  • 1 heaped tablespoon Greek yoghurt

Kafkalithres & Myronia Pesto with Walnuts

Preparation time: 10 minutes

Makes: 1 cup

Ingredients:

  • 1 cup kafkalithres (hartwort)
  • 1 cup myronia (chervil)
  • 1/2 cup extra virgin olive oil
  • 1/2 cup walnuts
  • 1 large clove garlic
  • 1 tbsp red wine vinegar
  • Salt and freshly ground black pepper to taste

Directions:

  1. For the pesto: In a food processor add the garlic, 1/3 of the olive oil, salt, pepper and pulse a few times.
  2. Add half of the herbs and another 1/3 of the olive oil and pulse.
  3. Add the walnuts, remaining herbs and olive oil and vinegar and pulse a few more times.
  4. Store in the refrigerator for a few days or in the deep freezer for a longer life.
  5. For the chicken:  In a large, heavy, skillet with a lid, heat the oil over high sauté the chicken on both sides, for  at least 5 – 6 minutes.
  6. Add the leeks and spring onions and sauté for a few minutes.  Then add the garlic and sauté  until starting to soften, then add the wine.
  7. Add salt and pepper and  pesto and mix.
  8. Add the vegetable or other stock and  cover with the lid.
  9. Cook until the chicken is fork tender, about 20 minutes.
  10. Uncover and mix in Greek yoghurt.
  11. Serve with rice of pasta.
Chicken with Leeks, Greek Yoghurt and Kafkalithres Pesto

Chicken with Leeks, Greek Yoghurt and Kafkalithres Pesto

Yield: 4
Prep Time: 15 minutes
Cook Time: 20 minutes

Chicken with Leeks is a very simple but delicious and light dish which can be whipped up in no time made with Greek yoghurt and pesto which makes a very creamy sauce.  

Ingredients

  • 700 grams skinless chicken breast, cut into thin slices
  • 1/3 cup olive oil
  • 1 large leek, finely chopped
  • 3 spring onions, finely chopped
  • 2 cloves garlic, finely chopped
  • ½ cup white dry wine
  • Salt and freshly grated black pepper
  • Kafkalithres and myronia pesto (about 3 tbsp)
  • 1 ladle (about 1 cup) chicken or other stock or water
  • 1 heaped tablespoon Greek yoghurt

Kafkalithres & Myronia Pesto with Walnuts

  • 1 cup kafkalithres (hartwort)
  • 1 cup myronia (chervil)
  • 1/2 cup extra virgin olive oil
  • 1/2 cup walnuts
  • 1 large clove garlic
  • 1 tbsp red wine vinegar
  • Salt and freshly ground black pepper to taste

Instructions

For the pesto:

  1. In a food processor add the garlic, 1/3 of the olive oil, salt, pepper and pulse a few times.
  2. Add half of the herbs and another 1/3 of the olive oil and pulse.
  3. Add the walnuts, remaining herbs and olive oil and vinegar and pulse a few more times.
  4. Store in the refrigerator for a few days or in the deep freezer for a longer life.

For the chicken: 

  1. In a large, heavy, skillet with a lid, heat the oil over high sauté the chicken on both sides, for  at least 5 - 6 minutes.
  2. Add the leeks and spring onions and sauté for a few minutes.  Then add the garlic and sauté  until starting to soften, then add the wine.
  3. Add salt and pepper and  pesto and mix.
  4. Add the vegetable or other stock and  cover with the lid.
  5. Cook until the chicken is fork tender, about 20 minutes.
  6. Uncover and mix in Greek yoghurt.
  7. Serve with rice of pasta.

Did you make this recipe?

Tried this recipe? Tag me @ivyliac and use the hashtag #kopiaste!

ollage chicken with leeks image

 

Recipe adapted for Gallbladder Diet:

Disclaimer:   I’m not a doctor, I’m not a surgeon and I’m not a dietician.  Each person may have different symptoms, so please consult your doctor before following this diet.

Kopiaste and Kali Orexi,

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Shushanik

Sunday 1st of July 2012

Wow! That's a really great recipe to try! Thanks for sharing! BTW, I've written an article on how to make Greek youghurt, I hope it can be useful addition to your recipe: http://shushanik.hubpages.com/hub/Greek-Yogurt-Recipe

Kristine

Thursday 10th of May 2012

Wow!This looks so good. First thing it is a healthy option because you use chicken breasts and I love how herb pesto is added to add a fresh flavor to it. I will try to cook this at home.

Jean

Thursday 10th of May 2012

Wow, only 2 cloves of garlic. Greek garlic does sound very strong! It is definitely an important point about adjusting ingredient quanitities. Sounds like a very tasty dish with rice.

-Jean

Mary

Friday 20th of April 2012

Hi Ivy, I see you are still using that kafkalithres pesto we exchanged notes about the other day. I want to try that herb someday, I'll put it on my list of things to do when I visit Greece some day. Are the winter months the only time it is available?

Ivy

Friday 20th of April 2012

Yes unfortunately, only during winter and early spring.

elly

Friday 20th of April 2012

Beautiful dish, Ivy! I LOVE leeks and pesto is great on pretty much everything.

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