Chicken, Leek & Brioche Crumble
Thursday 1st March 2018 is St David’s Day - the patron saint of Wales - and this year, there’s an even better reason to celebrate Wales’ most famous food. From keeping sore throats at bay to improving the quality of the singing voice, the humble leek has long been known as the fat-free, nutrient rich answer to staying healthy and helping to combat colds. New research now shows that leeks are also beneficial to our gut health, which experts increasingly believe is crucial to our overall health. Leeks contain a prebiotic called inulin and the research shows that prebiotics could promote good sleep and reduce stress. So why not give this Welsh-themed leek recipe a try:
Ingredients (Serves 4)
175g brioche loaf or gluten free bread
Handful of fresh parsley
3tbsp cornflour
Sea Salt and black pepper
400g chicken breast cut into strips
1tbsp olive oil
About 3 leeks 500g, finely sliced or shredded in a food processor
1/2 onion, finely chopped
2 garlic cloves, crushed
100ml white wine
125ml half fat creme fraiche or Greek yogurt
100g grated cheese
Method
Preheat the oven to 200°C, gas 6.
Place the brioche and parsley in a food processor and pulse to form a coarse crumble texture.
Place the cornflour on a plate and season with salt and pepper. Dust the chicken in the cornflour.
Add the olive oil to a large saute pan. Fry the chicken on each side until lightly golden, about 5 minutes. Remove from the pan and place on a plate.
Add the leeks, onion and garlic to the pan and cook very gently for 5 minutes until the leeks are soft. Return the chicken to the pan. Pour in the white wine and creme fraiche and simmer for 5 minutes.
Spoon the mixture into a baking dish. Scatter the crumble over the leeks and top with the grated cheese. Bake in the oven for 15 minutes until bubbling.