Chicken, Leek, and Broccoli Crumble

Wed, 14 August 2024

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.