Annabel Langbein Sbs Food Recipes

Annabel Langbein’s Chicken and Leek Gratin Food52

WEBFeb 4, 2016 · To make the gratin, heat butter in a heavy pan, add leeks, and season with salt and pepper. Cook over low heat, stirring now and …

1. To make the gratin, heat butter in a heavy pan, add leeks, and season with salt and pepper. Cook over low heat, stirring now and then, until softened and no longer bright green, about 15 minutes.
2. To make the crust, break bread into rough chunks, removing crusts if they are very hard, and pulse in a food processor until coarse crumbs form. Measure out 2 heaped cups and freeze any remaining crumbs for future use. Place garlic, parsley, rosemary, anchovies, butter, and lemon zest in a food processor and whizz to chop finely. Add breadcrumbs and parmesan and pulse to just combine. This crust will keep in a container in the fridge for up to a week or can be frozen.

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