Chicken and Leek Gratin

I love this recipe Gratin recipe it all works so well together, and the topping can be used for loads of other dished and Annabel say’s she often doubles it and pos it in the freezer .


  • 3 tbsp butter
  • 4 leeks thinly sliced
  • salt and pepper
  • 12 boneless and skinless chicken thighs
  • 2 tbsp Worcestershire sauce
  • 2 tsp Dijon mustard
  • 1 tsp thyme
  • 1/2 tsp cayenne pepper
  • 1/2 tsp salt 1/2 cup cream or chicken stock

Provencal Crumb

  • 1/2 day old loaf of rustic type bread
  • 4 cloves of garlic
  • 3 anchovies
  • 2 handfuls of parsley leaves
  • finely grated zest of one lemon
  • 1/4 cup melted butter or olive oil
  • 1 tsp chopped rosemary leaves
  • 1/2 cup grated parmesan



  1. Heat the butter in a large heavy fry pan, add the leeks season with salt and pepper
  2. Cook over low heat  stirring now and again until soft about 15 minutes
  3. While the leeks are cooking place the chicken in a bowl with the Worcestershire sauce , mustard, thyme, cayenne pepper and salt and stir to combine
  4. Allow to sit for 10 minutes while the leeks are cooking  and you make the crumb mixture
  5. To make the crumb, break the bread into pieces and pulse in food processor  until you have a course crumb
  6. Place the renewing ingredients and whiz so they are all finely chopped
  7. The crumb will keep for a week or can be frozen
  8. Remove the cooked leeks  from the heat and mix in the creamer chicken stock
  9. Spread evenly in the base of a large  shallow oven dish
  10. Arrange the chicken on top then cover with the provencal crumb
  11. It can be prepared in advance to this stage
  12. When ready to cook preheat the oven to 180 degrees and bake until  chicken is fully cooked ( about 45 minutes )

Share this Post