This creamy savoury crumble is simple to prepare and perfect for an everyday meal. It can be prepared in advance and chill until you are ready to cook it. using brioche gives the bake a rich buttery flavour . You can also make it gluten free by using an artisan style gluten free loaf.
Prep time 20 minutes. Cooking time 30 minutes
175g brioche ot gluten free bread
Handful of fresh parsley
3 tbsp corn flour
400g chicken breast cut into strips
1tbsp olive oil
About 3 leeks 500g, finely sliced or shredded in a food processor
1/2 onion finely chopped
2 garlic cloves crushed
100ml white wine
125ml half fat creme fraiche or Greek yogurt
100g grated cheese
Sea salt and pepper
Preheat over to 200 degrees c, gas mark 6
Place the brioche and parsley in a food processor and pulse to forma coarse crumble texture
Place the corn flour on a plate and season with salt and pepper. Dust the chicken in the cornflour
Add the olive oil to a large saute pan. Fry the chicken on each side until lightly golden, about 5 minutes. Remove from the pan and place on a plate.
Add the leaks, onion and garlic to the pan and cook very gently for 5 minutes until the leeks are soft. Return the chicken to the pan. Pour in the white wine and creme fraiche and simmer for 5 minutes.
Spoon the mixture into a baking dish. Scatter the crumble over the leeks and top with grated cheese.
Bake in the oven for 15 minutes until bubbling
Recipe credit: British Leeks
Tags: British Leeks, chicken dish, chicken leek and brioche crumble, chicken recipe, food blogger, gluten free, gluten free recipe, healthy food, healthy recipe, leek recipe, sabi fitlass phagura, tray bake
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