Chicken Thighs with Leeks

Remove the bones from the chicken thighs and break them up with a meat cleaver. In a pan, sauté the chopped shallots, a clove of garlic, a sprig of rosemary, and 2 sage leaves in a pat of butter and 2 tablespoons of oil. Then add the bones and sauté over high heat.

Add 1/2 cup of wine and let it boil for 1 minute, then add 2 cups of cold water. Bring the everything back to a boil over medium heat and cook for 30 minutes. Cut the speck into small strips and distribute them on top of the opened chicken thighs; roll up the chicken and tie it with cooking twine.

Trim the leeks and slice them. Place half of them in a saucepan with 3 tablespoons of oil, then cover them with the chicken thighs and the remaining leeks. Strain the sauce, then pour it over the leeks; add 3 pats of butter, let it come to a boil, cover, and reduce the heat. Cook for about 30 minutes, uncover and raise the heat; cook for another 5-6 minutes to reduce the liquid.

Remove the chicken thighs and let the cooking liquid simmer for another 10 minutes; season with salt at the end. Blend the bread in a food processor and mix it with 2 tablespoons of grated Grana Padano cheese.

Place down a layer of leeks in a large baking dish; place the chicken on top, brush it with mustard, and sprinkle with the bread crumbs; top with a few pats of butter and broil until golden.