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Chicken, Leek, and Broccoli Crumble

Wed, 14 August 2024

Chicken, Leek, and Broccoli Crumble

Ingredients:  

 

Chicken, Leek, and Broccoli Filling:  

  • 4-6 chicken breasts-cut into cubes  
  • 1 medium sized onion-diced  
  • 1 leek-thinly sliced   
  • 1oz/25g butter   
  • 2 cloves of crushed garlic   
  • 1 glass white wine  
  • 2 tablespoons plain flour  
  • 4oz/10g broccoli-broken into small spears  
  • 12floz/350ml milk   
  • 2floz/50ml pouring cream   
  • Seasoning   

 

Savory Crumble Topping:

  • 6oz/175g breadcrumbs 
  • 3oz/75g melted butter 
  • 3 dessertspoons of chopped fresh herbs-parsley & thyme 
  • 2oz/50g flaked almonds 
  • 2oz/50g grated parmesan cheese 

 

 

Method:  

 

  • Begin by making the savoury crumble. Mix all the ingredients together in a large mixing bowl.  
  • Sauté the chicken for 3-4 minutes until sealed all over.  
  • Add some salt and pepper at this stage and then add the leeks, onions & garlic until they are glazed but without colour.  
  • Scatter in the plain flour at this stage and use it to coat all the vegetables and dry up all the juices. 
  • Add in the white wine and milk together with cream, then add in the broccoli and allow the vegetables to cook out slightly for approx. 4-5 minutes stirring occasionally.  
  • Season lightly at this stage. 
  • Transfer to a casserole dish and top with savoury crumble. 
  • Transfer to a hot oven (190C/375F/Gas Mark 5) for 20 minutes until the topping is golden brown and the dish is piping hot. 
  • Serve with a large green salad and or crunchy roasted potatoes. 

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