How to make it

  • Preheat oven to 350 degrees. Season chicken with salt and pepper
  • on both sides. Heat 2 T. oil in a medium frying pan over medium-high
  • heat. Add chicken and cook on one side for approx. 3-4 mins., until
  • browned. Flip over, reduce heat and cook all the way through. Once
  • finished, set aside on a plate.
  • Heat remaining oil in pan on medium heat. Add leaks, mushrooms, celery and a pinch of salt. Cook until golden brown and tender, about 10 mins.
  • Stir in flour and cook, stirring often for about 2 mins. Add sherry,
  • vermouth,stock, milk and bay leaf.
  • Bring back to a boil, then turn heat down
  • to a simmer. Cook for about 5 mins. Discard bay leaf.
  • Arrange bread on bottom of large baking dish, overlapping slightly.
  • Spoon half the veges and sauce over bread. Slice chicken crosswise,
  • 1/2 inch thick, and arrange on bread.
  • Spread remaining veggies and sauce over chicken, topping with parsley and Parmesan.
  • Bake until golden brown and bubbling, about 25-30 mins. Allow to sit for 15 minutes. before serving.

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