Spring
Annabel Langbein’s Chicken and Leek Gratin
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16 Reviews
Anne
July 22, 2022
Love this dish. My only problem is that it is very runny, ie the 1/2 cup of cream doesn’t thicken. Does anyone else have this problem? I’ve made it many times now and the result is the same. I thought of sprinkling the cooked leeks with a tablespoon of flour before adding the cream to achieve a thicker sauce.
LASGarcia
April 19, 2018
I made this using fresh sourdough bread crumbs- just have to lightly pulse in food processor- to not get too gummy. I did not use anchovies- but I think they would be good. I did add Jane's Krazy Mixed-Up Salt to the herb/butter mixture- only a tsp or so. Otherwise- I followed recipe. I thought it was very good- good for 6 people for dinner. We were only 3, so I portioned out the leftovers. Re-baked the next night, the leftovers- and it was even better. 30 minutes in oven at 350* and the crust was even crisper. Served with french green beans on side. This is a keeper recipe. Oh, and next time- I would trim any excess "fat" from the boneless skinless thighs.
keg72
October 18, 2016
I enjoyed this a lot. Just a couple of notes.... I used panko rather than fresh bread crumbs in the crust, and I thought the crust needed some salt. Also, a note to those who like to make things ahead of time, I assembled this 24 hours before cooking it and kept it in the fridge. Finally, I think that this general recipe -- chicken resting on a bed of softened vegetables with a flavored bread crumb topping -- would be easily adaptable to other flavor combinations. Thanks for a great recipe!
Robin S.
May 24, 2016
This was one of the best things I've ever made, and I'm a fair cook. You can make it in stages and assemble and hold till the last minute. The crumbs will keep, the leeks can be cleaned and sliced early. I baked 6 thighs on the leek bed to eat now and have 6 marinated thighs in the freezer, a big batch of crumbs in the fridge, so I can buy leeks later this week and make it all over again. Love this recipe!
p.s. I use anchovy paste in any kind of chicken casserole-type recipe. It adds a yummy savory element.
p.s. I use anchovy paste in any kind of chicken casserole-type recipe. It adds a yummy savory element.
Claire
May 22, 2016
I LOVE this recipe though I did take it from the book not from here. It only needed a little common sense to follow it. I made the crust first, marinated the chicken next then began the preparation of the leeks. Assemble with leeks first, marinated raw chicken next followed by the crust. I used boneless chicken and the hour cooking was perfect. I did put tin foil over the topping after about 20 minutes as the crust was browning too quickly. I also used stock not cream as I wanted it to be low fat. Absolutely yummy thanks Annabel Langbein. I will be making it again and again!!
Candy H.
May 24, 2016
HI Claire. I am so happy you enjoyed Annabel's recipe and were able to adjust it to make it lower in fat. Happy Cooking!
Adrienne L.
April 6, 2016
This was a hit at dinner tonight, but the recipe took some deciphering and re-arranging so that it made sense and there wasn't any dead time. I started the marinade first and threw it in the fridge while I did the leeks and crust. Definitely use cream instead of stock, and I'll probably use more leeks next time. If you don't have time to make your own breadcrumbs, then use panko which worked well here. As far as cook time, I used skinless bone-in thighs and an hour in the oven was plenty, you'll probably have dried-out chicken if you use boneless thighs for an hour! Lots of flavor here, but this recipe deserves a re-write so that it is easier to follow.
Candy H.
May 24, 2016
HI Adrienne. Thank you for your comments and suggestions. I have rewritten the recipe for future readers. Thanks for sticking with it and we are happy you enjoyed it.
Shawna
April 4, 2016
This recipe doesn't make sense. Please update with instructions in the correct order.
Bonnie
April 3, 2016
I would like to use this recipe but instructions are confusing -- maybe out of order?
Catherine R.
March 31, 2016
I'm confused...do you bake the chicken without the crust? I think steps 2 and 3 are switched. Otherwise, this looks amazing and I want to make this for my father-in-law for this birthday, he would love it!
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