Herby Chicken & Leek Gratin
Moments of indulgence take many forms: it could be cocktails we’ve whipped up for Saturday sundowners, our favourite chocolate cookies recipe, pasta with vegan ricotta, or in this case, a totally new spin on the traditional chicken and leek pie for our friends – courtesy of UCOOK.
One of the reasons we love pie so much is the contrast between the buttery, crumbly top and the melt-in-your-mouth fillings. While the Herby Chicken & Leek Gratin on UCOOK‘s menu this week doesn’t use a traditional pastry crust, the pecorino and panko-crumb mix gave the dish a wonderful crisp to complement the creaminess of the filling. We felt like being fancy, so we made our gratins in ramekins as single servings, and we found this worked well, especially if you’re hosting a dinner party. Although you might need to plan for a little extra pecorino and breadcrumbs. To add to this, we also sliced our mushrooms instead of halving them, which allowed for more filling to fit in each.
Once we’d cooked our chicken (set your pan slightly higher when doing your chicken to caramelise the outside but not overcook the inside), we moved onto the sauce. We were surprised and delighted by how the Dijon Mustard adding a lovely depth of flavour to the recipe. Overall, a wonderful comfort dish to help cure the Monday Blues.
A final handy tip for those of you that want to try the dish but still keep it gluten-free: leave out the breadcrumbs and simply replace them with ground almonds, and then replace the flour with corn or chickpea flower – both work well as a thickener.
Order here, and keep an eye on the blog – we’ve got an exciting competition coming later in the week!
- 2 Leeks, halved lengthways, rinsed and roughly sliced
- 300g Button Mushroom, sliced
- 2 Garlic Cloves, finely sliced
- 300g Chicken Breast, sliced
- 30g Pecorino, grated
- 40g Panko Bread Crumbs
- 10ml Nomu Chicken Stock
- 10ml Dried Mixed Herbs
- 15ml Flour
- 20ml Créme Fresh
- 10ml Dijon Mustard
- 70g Mixed Leaves
- Olive Oil
- Salt & Pepper
- Preheat the oven to 200C.
- Get out an ovenproof dish big enough to fit chicken pieces, leek, mushrooms and sauce.
- Prepare your leeks, mushrooms, chicken and garlic. Boil your kettle.
- Place a pan on medium heat with a drizzle of olive oil. Once your pan is hot add your chicken pieces and cook for 1-2 minutes – your chicken doesn’t need to be cooked through at this point. Remove chicken and add to your ovenproof dish.
- Return your pan to a medium heat with another splash of oil and add your garlic, let it cook for 30 seconds to a minute. Add your leek and mushrooms. Pan-fry until they get some colour about 4 minutes. Stir occasionally and season well with salt and pepper.
- Combine your Seasoning Mix (chicken stock, mixed herbs and flour) with 300ml water by mixing the two together before adding to pan to eliminate lumps. Once the stock mix has been added, add the sauce mix (Créme Fresh, Dijon Mustard). Stir to combine and season with salt. Bring to a simmer and cook until your sauce is cooked through and starts thickening about 4- 5 minutes.
- While your sauce is reducing prepare your gratin topping – melt 15ml of butter in the microwave and combine it with your breadcrumb and pecorino mix. Your mixture should stick together but still have a “sand-like” appearance, if not add a dash more melted butter or olive oil.
- Place your leek and mushroom mixture over the chicken pieces, lightly fold together and sprinkle over your gratin topping. Place in your hot oven for about 7-8 minutes or until the crumb has gone a nice golden colour.
- While your gratin is in the oven. Rinse and strain your mixed leaves. Toss through some balsamic vinegar, olive oil and some salt. Set aside until serving.
- When your gratin is done, serve it alongside your simple salad.