Chicken and Leek Sourdough Gratin
Use the leftovers of a sourdough loaf to make a delicious cheesy, golden topping. Serve with a salad or any green vegetable of your choice.
SERVES
4
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
30
MINUTES
Ingredients
knob of butter
400g skinless and boneless chicken (thigh or breast)
2 small leeks, trimmed and sliced
2 garlic cloves, crushed
finely grated rind of 1 lemon
1 tsp fresh thyme leaves
2 tbsp rapeseed oil
1 x 400g tin of cannellini beans, rinsed and drained
100ml hot chicken stock
100g crème fraiche
1 tbsp Dijon mustard
175g sourdough bread
50g freshly grated Parmesan
sea salt and freshly ground black pepper
soft green leaf salad, to serve
BLACK FRIDAY
