Creamy chicken, leek & mushroom pot
A French dinner for the galley that fine in moderate seas, can be made ahead and frozen, about 50 min hands-on.
- Dinner
- French
- ⏱ 50 min
- 🌊 Sea tolerance 3/5
- gluten-free
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Chicken thigh (boneless)560 g (140 g)
- Leek280 g (≈ 3 leeks) (70 g (≈ 1 leek))
- Mushrooms (button)280 g (70 g)
- Cooking cream (UHT)200 g (50 g)
- Dijon mustard20 g (5 g)
- Butter20 g (5 g)
- Dried thyme1.2 g (0.3 g)
- Potato600 g (≈ 3 potatos) (150 g (≈ 0.5 potato))
Method
- Boil the potatoes 15 minutes.
- Brown the chicken in butter 5 minutes; add leek and mushrooms, 5 minutes.
- Add thyme, mustard, cream and 50 ml water per serving; simmer 12 minutes.
In the galley
- Fine in moderate seas — 3/5 for sea tolerance.
- Stow the main ingredients in the fridge.
- Make ahead: cook in port and freeze in portions.
- Contains: Milk / lactose, Mustard, Sulphites — always check the labels of what you buy.
Per serving
💪 Protein-packed
- kcal
- 480
- protein
- 36 g
- fat
- 20 g
- carbs
- 41 g
- sugar
- 7 g
- fibre
- 5 g
From USDA FoodData Central, raw weights — a planning guide, not a label; a few values use a close stand-in.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes