Chicken fillet in leek sauce with potatoes and cabbage salad - photo 1
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Chicken fillet in leek sauce with potatoes and cabbage salad

Pikantne Main Dishes Regional Cuisine of Poland 75 min Medium 37 wyświetleń ~43.87 PLN - (0)
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Description

Delicate chicken fillets sautéed to a golden brown, served in a creamy leek and cream sauce, with soft, buttery potatoes and a fresh coleslaw of white cabbage with apple and carrot. The dish combines the homely comfort of Polish cuisine with the lightness of a vegetable salad; the leek adds sweetness and a subtle onion note, while lemon cuts through the richness of the sauce. This is a hearty winter meal for the family — it pairs well with a glass of white wine or apple compote.

Ingredients Used

Ingredients (21)

Servings:
4
  • Chicken broth 500 ml
  • Chicken fillet 800 g
  • Potatoes 5.3 szt. (~800 g)
  • Leek (white part) 3.3 szt. (~400 g)
  • Onion 0.7 szt. (~100 g)
  • Garlic 2 ząbki (~10 g)
  • Butter 30 g
  • Rapeseed oil 30 g
  • Wheat flour 30 g
  • 18% cream 150 ml
  • Lemon juice 20 ml
  • White cabbage (for salad) 500 g
  • Carrot 1.3 szt. (~100 g)
  • Apple 0.8 szt. (~150 g)
  • Natural yogurt 150 g
  • Apple cider vinegar 15 ml
  • Sugar 10 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt (~4 g)
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Parsley 0.3 pęczków (~10 g)
  • Mustard 15 g
💰 Szacowany koszt dania: ~43.87 PLN (10.97 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preliminary preparations

1

Prepare the ingredients and utensils: take the chicken fillets out of the fridge 15-20 minutes before cooking to bring them to room temperature (they fry more evenly). Prepare a large pot for the potatoes (about 3-4 l), a frying pan with a diameter of 24-28 cm, a bowl for the salad, and cutting boards.

Ingredients: Chicken fillet, Potatoes, Leek (white part)
Use a plastic or wooden cutting board; keep raw meat separate from vegetables. The meat should not be ice-cold - this helps achieve even cooking.

Potatoes

2

Peel the potatoes (optionally leave the skin on for a rustic effect), wash them under running water, and cut larger tubers in half to ensure similar sizes. Place them in a large pot, cover with cold water so that the water is 1-2 cm above the potatoes. Add 2 g of salt for every 100 g of potatoes (for 800 g, that's about 16 g; we will season further before serving). Place the pot over high heat and bring to a boil. Reduce the heat to medium and cook for 18-22 minutes from the moment of boiling (check for softness with a fork — the fork should easily pierce the potato).

Ingredients: Potatoes, Salt
Use a lid to bring to a boil faster. Do not cook the potatoes on full heat after boiling (they will become mushy on the outside and remain hard on the inside).

Salad

3

Prepare the salad: clean the cabbage by removing the outer leaves, cut it into quarters, and finely shred it with a knife or use a slicer. Peel the carrot and grate it on a coarse grater. Wash the apple and grate it with the skin on a coarse grater (if the apple is very sour, you can use a sweeter one).

Ingredients: White cabbage (for salad), Carrot, Apple
If you want very thin cabbage, use a mandoline or a sharp knife; keep your fingers curled to avoid cutting yourself.
4

Prepare the dressing: in a small bowl, mix natural yogurt (150 g), apple cider vinegar (15 g), sugar (10 g), 1 g of salt, and 1 g of pepper. If you want a more pronounced flavor, optionally add mustard (15 g). Mix with a fork until smooth, taste, and adjust: add more sugar if too sour, more vinegar if bland.

Ingredients: Natural yogurt, Apple cider vinegar, Sugar, Mustard
Use a spoon or whisk to break up the lumps in the yogurt. It's best to season the dressing gradually and taste as you go.
5

Combine the grated vegetables with the dressing: in a large bowl, add the shredded cabbage, carrot, and apple. Pour in the dressing and mix vigorously, kneading the cabbage with your hands for about 1-2 minutes — this will soften it and release its juice. Set the salad aside in the refrigerator for at least 15 minutes to let the flavors meld.

Ingredients: White cabbage (for salad), Carrot, Apple, Natural yogurt
Kneading the cabbage by hand is important for softness; use gloves or clean, dry hands.

Preparing the chicken

6

Pat the fillets dry with a paper towel. If they are very thick, cut them lengthwise into thinner cutlets or gently pound the meat with a meat mallet, placing plastic wrap on top (pound to a thickness of about 1.5 cm). Sprinkle with salt (about 1 g per 100 g of meat) and pepper on both sides. Lightly coat in flour — pour the flour onto a plate and coat the fillets, shaking off the excess.

Ingredients: Chicken fillet, Wheat flour, Salt, Black pepper
Dried and lightly seasoned fillet will brown better. Excess flour causes the layer to burn quickly — shake off thoroughly.
7

In a large skillet, heat canola oil (30 g) over medium-high heat until it starts to shimmer gently. Add the fillets (do not overcrowd - fry in batches if necessary). Fry for 3-4 minutes without moving them, until the bottom is golden and easily releases from the skillet. Flip and fry for another 3-4 minutes. The fillets should be golden-brown on both sides; do not fry too long to avoid drying them out.

Ingredients: Chicken fillet, Rapeseed oil
The best pan is 24-28 cm in diameter. If you don't have a thermometer, cut through the thickest fillet — the meat should be white inside, and the juices clear. Use a wooden spatula for flipping.

Leek sauce

8

After frying, remove the fillets to a plate and cover with foil to keep warm. In the same pan, add 15 g of butter and, if necessary, 10 g of oil, reduce the heat to medium. Add the chopped onion (100 g) and the white part of the leek sliced into half-rings (400 g). Sauté for 6-8 minutes, stirring every 1-2 minutes, until the vegetables soften and become slightly translucent (the leek should be soft but not brown).

Ingredients: Leek (white part), Onion, Butter
Use a wooden spoon or spatula. If the leek starts to burn, reduce the heat and add a little broth.
9

Add crushed garlic (10 g) and sauté for 30 seconds, being careful not to burn it. Then evenly sprinkle 30 g of flour and stir for 60 seconds until the flour is lightly toasted (this will help eliminate the taste of raw flour).

Ingredients: Garlic, Wheat flour
A temporary increase in mixing intensity will prevent lumps. Burning the flour will give a bitter taste — when you smell a slightly nutty aroma, add the liquid.
10

Slowly pour in the warm chicken broth (500 ml) in small portions, vigorously whisking to break up lumps and achieve a smooth sauce. Once all the broth is added, increase the heat to medium-high and bring to a gentle boil, then reduce the heat and simmer for 4-5 minutes until the sauce thickens slightly.

Ingredients: Chicken broth
Use a silicone or metal whisk. The broth should be warm — cold will cause lumps.
11

Remove the sauce from the heat for a moment and gently stir in the 18% cream (150 g). Return to low heat and warm for 1-2 minutes, without allowing it to boil (the cream may curdle at too high a temperature). Add lemon juice (20 g), season with salt and pepper to taste. The sauce should be creamy, smooth, and slightly glossy.

Ingredients: 18% cream, Lemon juice, Salt, Black pepper
If the sauce is too thick, add a few tablespoons of hot broth. If it curdles, remove from heat and vigorously whisk in a tablespoon of cream.

Final braising

12

Place the fried fillets back into the sauce, cover the pan with a lid, and simmer on low heat for 6-8 minutes, allowing the meat to cook through and absorb the flavors of the sauce. After this time, check the internal temperature (it should be around 74°C) or cut into the thickest piece - the meat should be white and juicy (without any pink traces).

Ingredients: Chicken fillet, Chicken broth, 18% cream
Use a meat thermometer for certainty. If you don't have one, check by cutting - the juices should be clear, not pink.

Potatoes - finishing touches

13

When the potatoes are soft (checked with a fork), drain them thoroughly in a colander. Put the hot potatoes back into the pot, add 15 g of butter and chopped parsley (10 g) — if using. Shake the pot vigorously or gently stir with a spoon to melt the butter and coat the potatoes. Season with salt and pepper to taste.

Ingredients: Potatoes, Butter, Salt, Black pepper, Parsley
Do not mash the potatoes too much if you like chunks. For creamy mashed potatoes, you need a potato masher and more butter/cream.

Serving

14

On a plate, place a portion of potatoes (about 200 g), next to it lay the chicken fillet and generously drizzle with leek sauce (3-4 tablespoons of sauce per serving). On a separate small plate, serve chilled cabbage salad or serve it alongside as a cold side dish. Garnish with parsley and optionally a bit of freshly ground pepper.

Ingredients: Chicken fillet, Potatoes, White cabbage (for salad), Parsley
Serve the sauce hot — if it cools down, gently reheat it before serving. For a nicer presentation, the fillets can be sliced diagonally just before drizzling with the sauce.

Fun Fact

💡

Parsnip has been used since ancient times as a medicinal vegetable; in Polish cuisine, it often replaces onion in milder sauces, and in rural areas, it was one of the staple winter vegetables.

Best for

Niedzielny obiad rodzinny Spotkanie z przyjaciółmi w domu

Tips

🍽️ Serving

Serve the dish hot; the sauce tastes best fresh and velvety. You can add a slice of lemon next to the meat for those who want to season it. It pairs well with a light white wine (e.g., riesling) or apple compote.

🥡 Storage

Store the sauce and salad separately: sauce and chicken in an airtight container in the fridge for up to 2 days; potatoes are best eaten the same day (can be stored for up to 24 hours). Salad with yogurt lasts 1-2 days but loses its crunch. To reheat: slowly warm the sauce with chicken over low heat, adding 1-2 tablespoons of broth if it thickens; do not let it boil to prevent the cream from curdling. Potatoes can be reheated in the oven at 180°C for 10-12 minutes.

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