Life Food & Drink

Wednesday 24 September 2014

Chicken and Chorizo Gratin with Leeks and Wild Mushrooms

Kevin Dundon

Published 13/03/2010 | 05:00

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2ozs/50g butter

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6-8 chicken breasts, diced

4oz/110g chorizo

2 leeks, thinly sliced

7oz/200g wild mushrooms, torn

3 cloves garlic, diced

2ozs/50g flour

400ml milk

7fl oz/200ml pouring cream

1 dsp chopped parsley

½ glass white wine

Seasoning Topping 8oz/225g breadcrumbs

2oz/50g Parmesan cheese, grated

Grated zest of one lemon

3oz/75g butter

3 dsps chopped fresh parsley and thyme

2oz/50g flaked almonds

The combination of chicken with the chorizo works wonderfully in this recipe.

1Pre-heat the oven to 180°C/Gas Mark 4. Heat a large saucepan with a little butter. Dice the chicken into small pieces and add to the saucepan with a little salt and pepper. Once the chicken is sealed off, add in the diced chorizo. This gives a spiced flavour and red colour to the pan.

2Add the thinly sliced leeks, torn wild mushrooms and diced garlic at this stage and cook them until gently softened, for approximately four to five minutes. Add the flour and mix until combined.

3Put the milk and cream into a separate saucepan and bring to the boil. Pour this on to the floured chicken mixture, stirring carefully as the ingredients could stick and make the sauce lumpy.

4Cook this mixture on a low heat for two minutes to take the taste of the flour away. Then pour in the wine and adjust the seasoning. Continue to stir, especially around the edges, until it comes to the boil again then turn the heat right down and cook on a low heat for 10-15 minutes. Ensure that the chicken is cooked right through to the centre and add the chopped parsley if desired.

To make the topping



  • Melt the butter and add the breadcrumbs, grated lemon zest, Parmesan cheese, chopped herbs and flaked almonds. Allow to cool for a couple of minutes.
  • Press this crumble topping mixture on top of the chicken and vegetable sauce. This dish is now ready to go to the fridge, the freezer or the oven. Bake for 30 minutes (longer if coming from the fridge) until the crust is golden brown and the sauce is bubbling.


Tip: This dish can be frozen quite successfully if well wrapped in the freezer. However, it does need to be defrosted (overnight in the fridge) before cooking as explained above.

Irish Independent

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