Chicken, spring leek and thyme crumble

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There’s something about the very word ‘crumble’ that is so homely and satisfying to say, even before you’ve been presented with a bowl full of the lovely stuff. Of course we’re used, mainly, to the sweet variety (is there anything better than a proper apple crumble for pudding?!) but a savoury version offers many of the same virtues and others besides. It’s simple, comforting cold weather food at its best.

So I wanted to create a version that I could make for my one year old daughter. Easy to prepare, full of goodness and with that special crumble characteristic of being a big hug in a bowl.

I’ve been using cream cheese a fair bit lately, it’s so useful for making a short cut sauce. Great for pasta, lovely to spruce up spinach or mash and here, instead of labouring over a gravy for the for the chicken I’ve used it instead. Obviously it’s not the first thing to reach for if you’re counting the calories but who cares when you’re 1?! (Or 34).

I made this with a 1 year old in mind so it’s two good portions for her. I haven’t added any seasoning to this  – it’s actually very tasty anyway and the parmesan adds a bit of saltiness but obviously if you’re making a  bigger version for adults you may want to add extra seasoning.

Ingredients

Crumble topping

50 g wholemeal flour

25g very cold unsalted butter

a good pinch of thyme

half tbsp of grated parmesan

Filling

1 chicken breast

2/3 small spring leeks or one large leek

3 tbsp cream cheese (Anything similar to Philadelphia will do!)

tbsp hot water

Method

Preheat the oven to 200°c

Chop the chicken and leek into bite sized pieces. Sweat the leek in butter on a medium heat for 5 minutes or until starting to brown and soften, then add the chicken. Cook together until the chicken is cooked through.

Add the cream cheese to the chicken and leek, let it melt and then add a tbsp of water and stir through. Place the mixture in a small oven proof dish.

To make the  crumble, dice the butter into small cubes and add to the flour. Rub together to make a consistency of fine breadcrumbs. Add the thyme, finely chopped, and the parmesan.

Cover the chicken and leek with the crumble mix and put in the oven for 20 minutes or until golden on the surface.

 

 

 

 

 

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2 Comments Add yours

    1. to eat and to woo says:

      Thanks!

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