Chicken with ciabatta & Parma ham
Ingredients
15
Steps
6
Serves
6
Cook Time
80-85 Min
Ingredients
For the topping
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