1 Tablespoon butter
2 leeks finely sliced
Salt and pepper
6 boneless chicken thighs
1 Tablespoon Worcestershire sauce
1 Teaspoon Dijon mustard
1 Teaspoon fresh thyme leaves
Pinch of Cayenne pepper
Pinch of salt
1/4 cup of pouring cream or chicken stock
1/4 loaf of day old crusty bread
2 cloves of garlic
2 anchovies (can omit)
1 large handful of fresh parsley
Zest from 1 lemon
1/4 cup melted butter
1/4 cup of grated Parmesan
1/2 Teaspoon chopped rosemary leaves
In a heavy based fry pan, heat the butter and add sliced leeks. Season with salt and pepper.
Cook over a low heat, stirring occasionally until soft, about 15-20 minutes.
Marinate chicken by combining Chicken, Worcestershire sauce, mustard, thyme, cayenne pepper and salt in a glass or china dish.
Allow to sit for about 10 minutes.
To make the crumb, tear bread into rough pieces and pulse in a food processor to make coarse crumbs, set aside.
Place garlic, rosemary, lemon zest, anchovies, parsley and melted butter into the food processor and whiz to combine. Add bread crumbs and Parmesan, whiz to combine.
Remove the leeks from the heat and add the cream or chicken stock.
Spread evenly over the base of shallow large oven dish.
Arrange chicken on top and then cover with the crumb mixture.
This can be chilled at this stage for several hours.
When ready to cook, pop chicken in a preheated oven at 180 degrees Celsius until fully cooked and crumbs are golden, approx 3/4 to 1 hour.
Great on a cold winter's night.