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Ingredients
- 2 tablespoons olive oil
- 800g/1lb 12oz leeks, trimmed and
- cut into 1cm/1⁄2in slices
- 150ml/5fl oz dry sherry
- 200ml/7fl oz chicken stock
- 400ml/14fl oz cr?me fra?che
- 2 tablespoons wholegrain mustard
- 3 tablespoons chopped fresh sage
- 1 tablespoon chopped fresh flat-leaf parsley
- 700g/11⁄2lb skinless chicken breast
- fillets, cut into 1cm/1⁄2in strips
- 100g/4oz Gruy?cheese, finely grated salt and freshly ground
- black pepper
- For the topping
- 200g/7oz ciabatta breadcrumbs
- 3 tablespoons olive oil
- 75g/3oz Parma ham, roughly torn
- 2 tablespoons chopped fresh flat-leaf parsley
Instructions
- Heat the oil in a large non-stick frying pan, add the leeks and cook over
a gentle heat for 15–20 minutes until softened. Remove with a slotted
spoon and put to one side. Add the sherry and stock, bring to the boil
and bubble until reduced by about a quarter. Allow to cool. - Preheat the oven to 190°C/375°F/Gas mark 5.
- In a bowl, mix the crème fraîche, flour, mustard, sage and parsley
together with some salt and pepper,. Mix in the reduced stock and leeks. - Put the chicken into a 2.3 litre/4pt ovenproof dish, and pour the sauce
mixture over. Sprinkle the cheese on top. - To make the topping, put the breadcrumbs in a bowl with the oil, ham
and parsley. Toss together and sprinkle over the chicken. - Cook the chicken in the oven for 50–60 minutes or until bubbling at the
sides. Serve hot
