Chicken and Leek Casserole with a Cheesy Sourdough Crust
Tender chicken simmered in a creamy curry, leek and fennel stew, finished with a rustic sourdough topping baked to a crunchy, cheesy perfection with melted Edammer.
Ingredients: (serves 4-6)
700g Deboned Chicken Thighs, or Breast (Cut into bite-size pieces)
1/2 Fennel Bulb (chopped)
1 Leek (chopped)
1tsp Maypole E/V Olive Oil
1tsp Salted Butter
2 Carrots (chopped)
1tsp Mild Curry
1tsp Dry Oregano (or thyme)
2 Oyster Mushrooms (chopped)
600ml Chicken Stock
30g Frozen Peas
1tbsp Cornflour (mixed with 1/2 glass of cold water)
1/2 Maypole Grano Duro Sourdough Bread (sliced)
2 Fresh eggs
20ml Milk
100g Maypole Edammer Cheese (grated)
Salt & Pepper (to taste)
Fresh Parsley (finely chopped)
Method:
Fry the fennel, leek, and the carrots in olive oil & butter until softened.
Add the chicken, curry, oregano, and seasoning.
Fry until the chicken turns brown stirring frequently.
Stir in the mushrooms and cook for another 2 minutes.
Add the stock and the peas and bring it to a boil.
Mix well the cornflour with the water. Make sure you have no lumps.
Add it to the stew and stir well. This will thicken the sauce.
Lower the flame and simmer for about 10 minutes, then turn it off.
In the meantime whisk the eggs with the milk and season with salt and pepper.
Dip the bread in the egg mixture and cover the whole casserole with the bread to create the crust.
Finish it off with plenty of cheese.
Bake in a preheated 180°c oven for 25 minutes, or until the cheese has melted and lightly browned.
Let it stand for about 5 minutes before serving.
Sprinkle some freshly chopped parsley and serve.
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