Here comes a recipe you might have seen on the blog before, since it was originally published a year ago. As I made the recipe again recently, I did a new shoothing for fun and refreshed the original pictures with the ones below. Just for you!
A while ago, as I was invited for dinner at my friend Laurie's in Paris, she cooked an amazing leek and mustard chicken crumble for me. I had no idea of the exact recipe she served but I love cooking experiments in the kitchen and somehow I figured I would find out a good way to whip it up. As I was freaking crazy about chorizo at the time, it turned out that I included a twist of chorizo to the recipe. Then I combined all the ingredients and relished the dish with some finely shallots. A new recipe was born!
I achieved a combination between a smooth texture and a crispy one, while the wholegrain mustard gives character to the recipe overall. A refined and savory dish that I would suggest serving with a dry white wine, a Riesling for instance.
Ingredients (Serves 6):
Chicken and sauce:
- 2 ½ lbs chicken breasts (boneless)
- 4 leeks (or 4 cups chopped raw)
- 1 ¼ cup heavy cream + 2 tbsp cream
- 2 ½ tbsp whole grain mustard
- 100g chorizo, sliced (3.5 oz)
- 3 or 4 shallots
- 5 tbsp unsalted butter
- 1 tsp chilli pepper
- Salt and pepper
- ½ cup butter, at room temperature
- ¾ cup all-purpose flour
- 100g freshly grated parmesan cheese (3.5 oz)
- 1 ½ cup breadcrumbs
1. For the crumble topping: rub the butter and flour together with your fingertips until crumbly and then stir in the grated parmesan and breadcrumbs.
2. For the chicken pie: slice the chicken breasts into strips and cook with 2 tbsp butter in a large pan on medium heat until they turn golden in color. Chop the shallots finely and stir-fry them in a small pan with 1 tbsp butter. Add them to the chicken pan.
3. In a small saucepan, heat on low heat the whole grain mustard with the heavy cream. Pour this creamy sauce into the chicken pan and mix.
4. Cut the leeks into slices and fry them gently in another large sauce pan with the remaining butter. Add chilli pepper and 2 tbsp cream.
5. Transfer the mustard chicken into a large pie dish, previously greased. Dispose the chorizo slices on top of it and add a layer of leeks. Then cover with the crumble topping.
6. Bake in the oven 350 F for 20-25 minutes.