- 500g chicken breast mini fillets
- 4 leeks
- 800g wonky mushrooms
- 4 garlic cloves
- A handful of thyme, leaves only
- 2 tbsp Dijon mustard
- 2 vegetable stock cube
- 454ml single cream
- 100g breadcrumbs
- 1 tbsp olive oil
- 4 tbsp cold water
- Sea salt
- Freshly ground pepper
- 150ml boiling water
- Deep frying pan or wok
- Ovenproof dish
- 1.
Fill and boil your kettle. Warm a deep frying pan or wok on a medium-high heat for 1 min, then add 1 tbsp olive oil and the chicken mini fillets. Fry for 6-8 mins, turning once, till browned on both sides.
- 2.
While the chicken fries, trim the roots and top 3cm off the leeks, then halve them, rinse out any grit and finely slice them. Rinse the mushrooms and tear them into bite-sized pieces.
- 3.
Add the leeks and mushrooms to the chicken with 4 tbsp cold water and a pinch of salt and pepper. Fry for 8-10 mins on a medium heat, stirring often, till the veg are glossy and lightly browned.
- 4.
Meanwhile, peel and finely chop or crush the garlic. Pick the thyme leaves. Add the garlic, thyme leaves and 1 tbsp Dijon mustard to the pan. Crumble in the stock cube and stir to mix.
- 5.
Pour in 150ml hot water from the kettle and stir. Bring to the boil, then turn the heat down a little and simmer for 2-3 mins. Heat your grill to high.
- 6.
Take the pan off the heat and pour in the single cream. Stir well, and let the cream warm through for 2-3 mins then taste and add a pinch more salt or pepper if you think it needs it. Spoon the chicken, leek and mushroom sauce into an ovenproof dish, or 2 small ovenproof dishes.
- 7.
Scatter the breadcrumbs over the gratin and slide it under the grill for 2-3 mins till golden on top. Serve the gratin in a couple of warm bowls.