Top chef shares his tips on how to make this classic chicken dish
2 boneless, skinless chicken breasts (150-200g each)
100g shiitake mushrooms, finely chopped
1 medium leek (100g), white and light green parts, finely sliced (for stuffing)
1 garlic clove, minced
30g unsalted butter
30ml olive oil
50g breadcrumbs
1 tbsp fresh thyme leaves
Salt and black pepper, to taste
For the Slow-Cooked Leeks
2 medium leeks (200g), white and light green parts, thinly sliced
50ml vegetable stock
20g unsalted butter
1 tsp olive oil
Pinch of salt
For the Charred Leek
1 medium leek (100 g), green part, halved lengthwise
10ml olive oil
Pinch of salt
For the white wine sauce
100ml dry white wine
100ml chicken stock
50ml heavy cream
1 small shallot (20g), finely chopped
15 g unsalted butter
1 tsp Dijon mustard
Salt and black pepper, to taste
Method
Pre heat oven to 180c fan/160c/gas 4
To begin, heat 30g butter and 30ml olive oil in a frying pan over medium heat. Add minced garlic and 100g sliced leek, cooking for 5 minutes until soft. Add 100g of chopped shiitake mushrooms and thyme. Cook for 8 minutes until mushrooms release moisture and soften. Stir in 50g breadcrumbs, season with salt and pepper, and set aside to cool.
To stuff the chicken, butterfly each chicken breast by slicing horizontally, stopping short of cutting through. Open like a book. Place half the mushroom-leek mixture in each breast, fold closed, and secure with kitchen twine or toothpicks. Season chicken with salt and pepper.
Heat 15ml olive oil in an oven-safe skillet over medium-high heat. Sear chicken breasts for 3 minutes per side until golden.
Transfer skillet to the oven and bake for 15-20 minutes, or until internal temperature reaches 75C. Remove and rest for 5 minutes.
For the slow-cooked leeks, use a small saucepan, heat 1 tsp olive oil and 20g butter over low heat. Add 200g sliced leeks and a pinch of salt. Cook for 10 minutes, stirring occasionally. Add 50ml vegetable stock, cover, and simmer for 15 minutes until tender. Keep warm.
When cooking the charred leek brush halved leek (green part) with 10ml olive oil and sprinkle with salt. Heat a dry frying pan or grill pan over high heat. Char leeks for 2-3 minutes per side until blackened and tender. Set aside.
To make the white wine sauce take a small saucepan, melt 15g butter over medium heat. Add chopped shallot and cook for 3 minutes until soft. Pour in 100ml white wine and reduce by half (about 5 minutes). Add 100ml chicken stock and reduce by a third (about 5 minutes). Stir in 50ml double cream and 1tsp Dijon mustard. Simmer for 3 minutes until thickened. Season with salt and pepper.
Slice each chicken breast into 2-3 pieces to reveal stuffing. Spoon the slow-cooked leeks onto plates, place sliced chicken on top, and garnish with a piece of charred leek. Drizzle white wine sauce around the plate.
Gary Townsend , Chef Owner, Elements, New Kirk Road, Bearsden, Glasgow. G61 3SJ, www.elementsgla.com
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