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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
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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