Creamy Chicken and Leek bake with Parmesan Sage crumble. BUT WHY STOP AT CHICKEN???

Creamy Chicken and Leek bake with Parmesan sage crumble

1 Chicken breast per person or 2 chicken thighs

1 leek per person

1 chopped onion

2 cloves of garlic

2 tablespoons flour

50gms butter and 2 table spoons of olive oil

½ pint milk or milk and double cream

1 good chicken stock cube

A good glug of white wine ( and a glass for yourself!!)

3 rashers of chopped smoked bacon or smoked lardons (optional) or a little Olive oil

Salt and pepper to taste

Extra milk if needed

Topping

Depending on the size of the dish or how many people you are serving will depend on how much topping you make.

Approximately:

2 slices of bread, preferably a bit old or if you have some stale bread rolls use these. (Older bread makes the best crumb)

200gms grated parmesan cheese

Lots of freshly grated black pepper

1table spoon of dried sage, (mixed herbs or parsley make good alternatives)

2 table spoons of Olive oil

Method

1. Fry the bacon or lardons if using or heat the olive oil in a large casserole that can go in the oven and on direct heat. (this is just to save washing up and some of those crunchy bits of flavour )
2. Add the chicken in good chunky pieces and lightly brown. Add the chopped onion and garlic.
3. Sprinkle on the flour and stir in (this will all look a bit ‘gloopy’ and pale but don’t worry)
4. When the flour has cooked for a minute add the wine followed by gradually adding the milk or milk and cream.
5. Keep stirring to create a lovely think sauce add in the chicken stock cube or jelly
6. Taste and add seasoning, gently let this cook on a low heat for a few minutes. (It doesn’t have to be cooked all the way through as it is going in the oven)
7.  
8. Slice the leeks and once the butter and oil has been heated in a pan add the sliced leeks and sauté for a few minutes, not too long as to overcook the leeks you want to keep them green and a little crunchy.
9.  
10. Add the leeks to the chicken and give it all a good stir off the heat. Taste and season.
11.  
12. Using a grater or food processor wiz the cheese until fine put into a bowl, repeat the same process with the bread and add to the cheese, add the herbs and oil and pepper and mix together until well combined.
13.  
14. Place the chicken in an oven proof dish or leave in the current casserole. Sprinkle as much or as little of the topping over the chicken as you like. It really depends on you. The left over crumb and be frozen and sprinkled of fish done in the same way.
15.  
16. Bake in a medium hot oven for 30 – 40 minutes or until golden brown and bubbling.