Chicken with ciabatta and Parma ham crust

For a deliciously savoury comfort food meal, try Mike Robinson's luxurious version of a chicken and leek bake
By Mike Robinson
Chicken with ciabatta and Parma ham crust
  • Rating:
  • Serves: 6
  • Cook Time: 1.4166666666666667 hours 25 minutes
  • Prep Time: 25 minutes plus cooling
  • Effort: easy



  • 5 tbsp olive oil
  • 4 leeks, cut into 1 cm slices
  • 150 ml dry sherry
  • 200 ml chicken stock
  • 400 ml crème fraîche
  • 2 tsp plain flour
  • 2 tbsp wholegrain mustard
  • 3 tbsp sage, chopped
  • 3 tsp flat leaf parsley, chopped
  • 1 pinches black pepper
  • 4 large chicken breast fillets, cut into 1cm strips
  • 100 g gruyère cheese, finely grated
  • 200 g ciabatta breadcrumbs
  • 75 g Parma ham, roughly torn


1. Heat 2 tablespoons of olive oil in a pan, add the leeks and cook over a gentle heat for 10-15 minutes, or until softened and beginning to brown. Remove with a slotted spoon and put aside.2. Pour the sherry and stock to the pan, bring to a boil and reduce to a quarter of the liquid. Allow to cool. 3. Preheat the oven to 190ºC/gas 5. 4. In a medium sized bowl, mix the crème fraiche, flour, mustard, sage, a third of the parsley and pepper together with a little salt; though bear in mind that the ham and chicken stock will be quite salty. Throw in the leeks and reduced stock chicken and bury the chicken breasts under the mixture. 5. Pour the chicken mixture into a 2.3 litre ovenproof dish and sprinkle the grated Gruyere cheese on top. 6. For the topping put the ciabatta crumbs in a bowl with the remaining olive oil, Parma ham and the rest of the parsley. Toss together and sprinkle over the chicken. 7. Bake in the oven for 50-60 minutes. 8. Serve with a green salad.

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