Chicken and Leek Bake with Gruyere Top – serves 6

Chicken and Leek Bake with Gruyere Top – serves 6


  • 6 (1kg) chicken fillets, diced
  • 120g lardons (bacon bits)
  • 400ml chicken stock, preferably homemade
  • 250ml cream
  • 1onion, finely diced
  • 1 large/ 2 small leeks, washed and finely sliced
  • 1 clove garlic, crushed
  • 2 tbsp flour
  • Gruyere top
  • 200g fresh breadcrumbs
  • 200g gruyere cheese, grated
  • 90g (3oz) melted butter


  1. Fry the lardons until golden, add the onion, leeks and garlic and fry until softened.
  2. Add the chicken and cook for a minute.
  3. Sprinkle over 2 tbsp flour and cook for a minute.
  4. Add the chicken stock and simmer for 5 minutes, add the cream and taste for seasoning.
  5. Transfer into and ovenproof dish.
  6. For the topping, mix the crumbs, cheese and melted butter together and sprinkle on top of chicken.
  7. Allow to cool, and refrigerate until you want to use it.
  8. Cook at 200oC/ 400oF for 30-40 minutes until golden and bubbling.

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