CHICKEN & CHESTNUT CRUMBLE

Preparation Method :

• Preheat the oven to 200°C/400°F/Gas 6. Heat the stock in a pan until just simmering. Add the chicken and poach gently for 7 minutes until cooked through.
• Remove with a slotted spoon, then cool and slice. Return the stock to the boil, add the leeks and cook for 2 minutes. Drain, reserving the stock.
• In a clean pan, melt the butter, then stir in the flour and cook, stirring, for 1 minute. Gradually add the reserved stock. Cook for 2 minutes, whisking.
• Place the chicken, leeks, chestnuts, sage and apples in an ovenproof casserole dish and toss gently to mix. Pour over the sauce.
• In a food processor, briefly whizz the flour and butter until the mixture resembles breadcrumbs. Tip into a bowl, add the cheese and cayenne and season with salt.
• Sprinkle evenly over the chicken mixture and bake for 30 minutes until browned and bubbling.