Recipe supplied by Annabel Langbein, The Free Range Cook appearing on Foxtel’s LifeStyle FOOD

For the gratin:
3 tbsp butter
4 leeks, thinly sliced
12 boneless, skinless chicken thighs
2 tsp dijon mustard
2 tbsp Worcestershire sauce
1/2 tsp cayenne pepper
1 tsp thyme leaves1
1/2 tsp salt
1/2 cup cream or chicken stock

For the Provencal crust:
1/2 loaf of day-old, rustic bread
4 cloves of garlic
2 handfuls of parsley leaves
1 tsp rosemary leaves, coarsely chopped
3 anchovies
60g butter, softened but not melted
Finely grated zest of 1 lemon
1/2 cup parmesan, coarsely grated

To make the Provencal crust, break the bread into rough chunks (remove the crusts if they are very hard) and pulse in a food processor until coarse crumbs form
Measure out two heaped cups and freeze any remaining crumbs for future use
Place garlic, parsley, rosemary, anchovies, butter and lemon zest in a food processor and whiz until they’re finely chopped
Add breadcrumbs and parmesan and pulse to just combine (the Provencal crust will keep in a container in the fridge for up to a week or can be frozen)
To make the gratin, heat butter in a heavy pan, add leeks and season with salt and pepper
Cook over a low heat, stirring now and then until the leeks are soft and are no longer bright green (this should take about 15 minutes)
While the leeks are cooking, place the chicken in a bowl with the mustard, Worcestershire sauce, cayenne pepper, thyme and salt and stir to combine
Allow to sit for 10 minutes while the leeks cook
Remove cooked leeks from the heat and mix in the cream or chicken stock
Spread evenly in the base of a large, shallow baking dish
Arrange chicken thighs on top then cover with Provencal crust
The gratin can be prepared in advance to this stage and chilled for several hours until needed
When ready to cook, preheat oven to 180°C and bake until the chicken is fully cooked through and the crumbs are golden (about 1 hour).