Chicken and Leek Sourdough Gratin

Name: Chicken and Leek Sourdough Gratin
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Ingredients: a knob of butter; 400 g boneless, skinless chicken (thigh or breast), cut into 2.5cm pieces; 400 g boneless, skinless chicken (thigh or breast), cut into 2.5cm pieces; 400 g boneless, skinless chicken (thigh or breast), cut into 2.5cm pieces; 400 g boneless, skinless chicken (thigh or breast), cut into 2.5cm pieces; 2 small leeks, trimmed and sliced; 2 garlic cloves, crushed; finely grated rind of 1 lemon; 1 tsp fresh thyme leaves, plus a little extra; 2 tbsp rapeseed oil; 175 g sourdough bread; 1 × 400 g tin of cannellini beans, drained and rinsed; 100 ml hot chicken stock; 100 g crème fraîche; 1 tbsp Dijon mustard; 50 g freshly grated Parmesan cheese; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; soft green leaf salad

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr 10

Appears in

Neven Maguire's Midweek Meals

By Neven Maguire

Published 2020

About

Use the leftovers of a sourdough loaf to make a delicious cheesy, golden topping. Serve with a salad or any green vegetable. The filling is lovely and creamy without having to go to the trouble of making a white sauce – perfect for a cold winter evening.

Ingredients

a knob of butter
400 g boneless, skinless chicken (thigh

Main course

Method

Preheat the oven to 200°C (400°F/gas mark 6).

Use the butter to grease the roasting tin and add the chicken, leeks, garlic, lemon rind and thyme. Drizzle over half of the oil and season generously, then toss with your hands until evenly combined.