Chicken, Leek and Brioche crumble

Written by Sabi Phagura on . Posted in Recipes


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






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Sabi Phagura

I am a freelance journalist and lifestyle blogger. I travel the world covering travel, destinations, hotel, spas and bar reviews and love fitness. This blog illustrates how you can lead a healthy lifestyle, travel the world and still have a life! I am also a qualified fitness instructor, Punjabi-Hindi interpreter and a champagne and rum enthusiast.

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