450g fresh cooked chicken
275ml white wine
900ml strong chicken stock
200g Lasagne verdi
90g plain white flour
450g chopped leeks
150g butter
crushed garlic clove
275ml single cream
2 tbs chopped fresh tarragon
50g grated cheddar
50g grated parmesan
2 tbs Dijon mustard
salt and pepper
1tbs chopped parsley

Preheat oven to 180C

Saute the leeks and garlic in the butter until well sweated

Stir in the flour and cook gently to a sandy colour

Gradually add the wine and stock, stirring all the time. Bring to the boil for 2 mins.

Remove from the heat and add the cream, tarragon, mustard and seasoning.

Cover the base of a large gratin dish with a little sauce. Place on a layer of lasagne. then some chicken, then some sauce.

Continue to layer like this, finishing with the sauce.

Scatter the cheeses all over the surface.

Bake 45-50 mins

Garnish with chopped parsley

Livvy at the Maltings recipe (thanks Jill!)

Poach chicken portions: Cover 2-3 inches in cold water, add in herbs, onion, garlic, peppercorns etc for flavour, bring to a rolling boil then turn the heat off and let it sit 15-20 mins - then you can strain and use the liquid as the stock base!