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Chicken and Leek Gratin

This is one of my most popular recipes, and one of the stars of my TV show The Free Range Cook: Simple Pleasures. I’ve given a classic leek and chicken bake a fabulous update by marinating the chicken in cayenne, mustard and worcestershire sauce. It’s a useful dish to make in advance and keep in the fridge until you’re ready to pop it in the oven. 

Annabel Langbein Chicken and Leek Gratin Recipe
Photo: Manja Wachsmuth
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Chicken and Leek Gratin
3 tbsp butter 4 leeks, thinly sliced salt and ground black pepper 12 boneless, skinless chicken thighs 2 tsp dijon mustard 2 tbsp worcestershire sauce ½ tsp cayenne pepper 1 tsp thyme leaves ½ tsp salt ½ cup cream or chicken stock / broth 1 recipe Provençal Crust

© Annabel Langbein Media
https://www.annabel-langbein.com/recipes/chicken-and-leek-gratin/3444/
EMAIL PRINT
Prep time:
20 mins
Cook time:
1 1/4 hrs
Serves:
6
  • 3 tbsp butter
  • 4 leeks, thinly sliced
  • salt and ground black pepper
  • 12 boneless, skinless chicken thighs
  • 2 tsp dijon mustard
  • 2 tbsp worcestershire sauce
  • ½ tsp cayenne pepper
  • 1 tsp thyme leaves
  • ½ tsp salt
  • ½ cup cream or chicken stock / broth
  • 1 recipe Provençal Crust

Heat butter in a heavy pan, add leeks and season with salt and pepper. Cook over low heat, stirring now and then, until softened and no longer bright green (about 15 minutes).

While the leeks are cooking, place chicken in a bowl with mustard, worcestershire sauce, cayenne, thyme and salt and stir to combine. Allow to sit for 10 minutes while the leeks cook.

Remove cooked leeks from heat and mix in cream or chicken stock / broth. Spread evenly in the base of a large, shallow baking dish. Arrange chicken thighs on top then cover with Provençal Crust. The gratin can be prepared in advance to this stage and chilled for several hours until needed.

When ready to cook, preheat oven to 180°C / 350˚F. Bake until chicken is fully cooked through and crumbs are golden (about 1 hour).

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7 comments

Hi Annabel just cooking this for the first time and it smells divine.... but 40 min into the oven time, my Provençal crust is looking very dark.....should I be popping on the lid to the pan for part of the time?
Rozanna March 11, 2021
Hi Anabel. After watching your TV programme I made the chicken and leek casserole. Superb! Even better the next day! 😍 Thank you
Dani Richards October 02, 2019
I have made this twice and it is the best chicken recipe I make. Thanks Anabel.
sallyv September 30, 2018
Just made this for Sunday lunch. Superb!!
Joan of Aylestone August 27, 2018
Can this be cooked and then reheated the next day?
HelenMG January 02, 2018
this is a wonderful riff on chicken and dressing. I made it with cream and according to directions, even tho I was suspicious that the chicken might be slimy, but it was not. Wonderful dish. Company worthy~!
Loey123 August 03, 2017
Annabel, I saw your program on create tv several months ago and thought that the Chicken and leek gratin looked fabulous so I wrote down the recipe from the show and tried it. It was fabulous. Yesterday, I decided to fix it again since I had some leeks that need using. Again it was fabulous, even better than the first time. By some coincidence, I was watching create tv this morning and you were on preparing the same recipe. What a coincidence! Made last night's meal even more enjoyable.
brucecdixon@hotmail.com May 27, 2017
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Discover how to live a Free Range Life – enjoying the simple pleasures of exploring your creativity, connecting with nature and sharing food and laughter through the seasons.

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