Chicken, leek and cider gratin

Chicken, leek and cider gratin

This is made possible by BBC Foods!


  • 50g/1¾oz butter
  • 500g/1lb 2oz boneless, skinless chicken thighs, cut in 4cm/1½in cubes
  • 2 large leeks, trimmed and sliced
  • 150ml/¼ pint cider
  • 1 heaped tsp Dijon mustard
  • 1 tsp soy sauce
  • ¼ tsp smoked paprika, sweet or hot, plus a little extra for sprinkling
  • 300ml/10fl oz double cream
  • 350g/12oz potatoes, such as Maris Piper, scrubbed and very finely sliced
  • 50g/1¾oz cheddar cheese, grated
  • salt and freshly ground pepper

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