FoodRef · Recipe
Chicken with Carrots and Leeks in Cream
0 approve · 8 caution · 3 avoid
Standard deviation of the 11 scores. Higher = the diets disagree more.
The verdicts
Disapprove (3)
- Vegan1.0
- Low-FODMAP3.0
- Whole302.5
Caution (8)
- DASH4.2
- Mediterranean5.5
- Carnivore4.0
- Paleo4.5
- Keto6.2
- Zone5.8
- Anti-Inflammatory4.8
- GLP-15.5
Approve (0)
None in this range
Ingredients
- 1 three-and-one-half-pound, ready-to-cook chicken, cut into serving pieces
- Salt, if desired
- Freshly ground pepper
- 2 tablespoons butter
- ½ cup coarsely chopped onion
- 1 clove garlic, finely chopped
- 2 tablespoons flour
- ¾ cup dry white vermouth
- ¼ cups chicken broth
- 1 bay leaf
- 2 sprigs fresh thyme or ½ teaspoon dried
- 1 cup carrots cut into fine, julienne strips, about two inches long
- 1 ½ cups loosely packed leeks cut into fine, julienne strips, about three inches long
- ½ cup heavy cream
Instructions
- Sprinkle the chicken with salt and pepper to taste.
- Heat the butter in a skillet and add the chicken pieces skin side down. Cook over moderate heat about one minute without browning.
- Scatter the onion over all and cook 30 seconds. Add the garlic and stir it around. Cook the chicken about four minutes, turning the pieces often in the butter.
- Sprinkle the flour over all, turning the pieces so that they are evenly coated. Add the vermouth, chicken broth, bay leaf and thyme. Cover and cook over moderate heat about 20 minutes.
- Meanwhile, bring two batches of water to the boil for the carrots and leeks. Drop the carrots into one batch, the leeks in the other. Let the carrots simmer about one minute and drain. Let the leeks simmer about four minutes.
- When the chicken has cooked for a total of 30 minutes (start to finish), add the carrots, leeks and cream. Let simmer about two minutes. Serve with rice.
Diet-by-diet
Butter, heavy cream, and added salt push saturated fat and sodium higher than DASH recommends, though vegetables add some balance.
Includes chicken, vegetables, herbs, and wine, which align with Mediterranean patterns, but butter and heavy cream replace the preferred olive oil.
Recipe centers on chicken with butter and cream, making it entirely incompatible with vegan principles.
Chicken and butter fit, but onion, garlic, leeks, carrots, flour, and vermouth are excluded plant foods.
Chicken and vegetables are paleo-friendly, but butter, cream, flour, and vermouth violate paleo guidelines.
Low-carb chicken in a buttery cream sauce fits keto well, though flour, carrots, and vermouth add some carbs.
Onion, garlic, leek bulbs, and heavy cream are all high-FODMAP ingredients that make this poorly suited.
Butter, cream, flour, and alcohol (vermouth) are all non-compliant on Whole30 despite the chicken and vegetables.
Protein from chicken is good, but the high fat from butter and cream plus flour throws off Zone's 40-30-30 macro balance.
Garlic, onion, leeks, carrots, and thyme are anti-inflammatory, but saturated fat from butter and cream and refined flour offset benefits.
Lean protein and vegetables support satiety, but rich cream-and-butter sauce adds calorie density without much fiber.