Ingredients:
2 tablespoons olive oil
800g/1lb 12oz leeks, trimmed and
cut into 1cm/ 1/2 in slices
150ml/5fl oz dry sherry
200ml/7fl oz chicken stock
400ml/14fl oz creme fraiche
2 tablespoons wholegrain mustard
3 tablespoons chopped fresh sage
1 tablespoon chopped fresh
flat-leaf parsley
700g/ 1 1/2 lb skinless chicken breast fillets, cut into 1cm/ 1/2 in strips
100g/4oz Gruyere cheese, finely grated
salt and freshly ground blackpepper
For the topping:
200g/7oz ciabatta breadcrumbs
3 tablespoons olive oil
75g/3oz Parma ham, roughly torn
2 tablespoons chopped fresh flat-leaf parsley
Heat the oil in a large non-stick frying pan, add the leeks and cook over a gentle heat for 15–-20 minutes until softened. Remove with a slotted spoon and put to one side. Add the sherry and stock, bring to the boil and bubble until reduced by about a quarter. Allow to cool. Preheat the oven to 190°C/375°F/Gas mark 5. In a bowl, mix the crème fraîche, flour, mustard, sage and parsley together with some salt and pepper,. Mix in the reduced stock and leeks. Put the chicken into a 2.3 litre/4pt ovenproof dish, and pour the sauce mixture over. Sprinkle the cheese on top. To make the topping, put the breadcrumbs in a bowl with the oil, ham and parsley. Toss together and sprinkle over the chicken. Cook the chicken in the oven for 50-60 minutes or until bubbling at the sides. Serve hot.
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