Annabel langbein’s chicken and leek gratin
Chicken second courses

It’s easy to get stuck in a rut cooking the same old things, but one of the easiest ways to get out of that rut is to revitalize old favorites. Here I’ve given a classic leek and chicken bake a fabulous update by marinating the chicken in cayenne, mustard, and Worcestershire sauce. It’s such a useful dish to make in advance and keep in the <br />fridge until you’re ready to pop it in the oven. Adapted slightly from <strong><a href="http://amzn.to/1GxXv0v ">Annabel Langbein The Free Range Cook: Simple Pleasures</a></strong>. <br />
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