Chicken Leek & Brioche Crumble

1) Preheat the oven to 200°C, gas 6.
2) Place the brioche and parsley in a food processor and pulse to form a coarse crumble texture.
3) Place the cornflour on a plate and season with salt and pepper. Dust the chicken in the cornflour.
4) Add the olive oil to a large sauté pan. Fry the chicken on each side until lightly golden, about 5 minutes.
5) Remove from the pan and place on a plate.
6) Add the leeks, onion and garlic to the pan and cook very gently for 5 minutes until the leeks are soft.
7) Return the chicken to the pan. Pour in the white wine and creme fraiche and simmer for 5 minutes.
8) Spoon the mixture into a baking dish. Scatter the crumble over the leeks and top with the grated cheese. Bake in the oven for 15 minutes until bubbling.

The recipe comes to us from British Leeks and Christine Bailey who has created this seasons recipes for them.