Chicken with ciabatta & Parma ham
Ingredients
15
Steps
6
Serves
6
Cook Time
80-85 Min
Ingredients
For the topping
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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.
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Preheat the oven to 190°C/375°F/Gas mark 5.
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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.
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Put the chicken into a 2.3 litre/4pt ovenproof dish, and pour the sauce mixture over. Sprinkle the cheese on top.
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To make the topping, put the breadcrumbs in a bowl with the oil, ham and parsley. Toss together and sprinkle over the chicken.
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Cook the chicken in the oven for 50–60 minutes or until bubbling at the sides. Serve hot