Chicken and Leek Sourdough Gratin
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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
Method
Preheat the oven to 200ºC (400ºF/gas mark 6). Use the butter to grease the roasting tin and add the chicken, leeks, garlic, lemon rind and thyme. Drizzle over the half of the oil and season generously. Toss with your hands until evenly combined.
Roast for 15 minutes until the leeks are softened and the chicken is just tender.
Meanwhile, tear the sourdough into small pieces and place in a bowl. Season and drizzle over the rest of the oil, tossing to coat.
Tip the cannellini beans into the roasting then and pour in the hot stock, stirring gently with a spatula to combine. Fold in the crème fraiche and mustard. Scatter over the bean mixture and sprinkle the Parmesan on top. Bake for another 10-15 minutes until crisp and golden brown.
Serve straight to the table with a separate bowl of salad. Any leftovers can be kept according to guidelines
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