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.
- 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 chili pepper
- Salt and pepper
- ½ cup butter, at room temperature
- ¾ cup all-purpose flour
- 3.5 oz (100g) freshly grated parmesan cheese
- 1 ½ cup breadcrumbs
- For the crumble topping: rub the butter and flour together with your fingertips until crumbly and then stir in the grated parmesan and breadcrumbs.
- 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.
- 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.
- Cut the leeks into slices and fry them gently in another large sauce pan with the remaining butter. Add chili pepper and 2 tbsp cream.
- 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.
- Bake in the oven 350 F for 20-25 minutes.