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.