Chicken with Leeks, Greek Yoghurt and Kafkalithres Pesto

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 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.

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
• ⅓ 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)
• ½ cup extra virgin olive oil
• ½ cup walnuts
• 1 large clove garlic
• 1 tablespoon red wine vinegar
• Salt and freshly ground black pepper to taste

Directions:

1. For the pesto: In a food processor add the garlic, ⅓ of the olive oil, salt, pepper and pulse a few times.
2. Add half of the herbs and another ⅓ 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.

Continue to Content

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 

4.3 Stars (9 Reviews)

Print

Ingredients

• 700 grams skinless chicken breast, cut into thin slices
• ⅓ 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

Toggle ingredient group

• 1 cup kafkalithres (hartwort)
• 1 cup myronia (chervil)
• ½ cup extra virgin olive oil
• ½ cup walnuts
• 1 large clove garlic
• 1 tablespoon red wine vinegar
• Salt and freshly ground black pepper to taste

Instructions

For the pesto:

1. In a food processor add the garlic, ⅓ of the olive oil, salt, pepper and pulse a few times.
2. Add half of the herbs and another ⅓ 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!

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,