Chicken Crumble
Chicken Crumble
Photography by Matthew Kimura
- Portion size: 6
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 576 |
| pro | 28 g |
| total fat | 28 g |
| sat. fat | 15 g |
| carb | 54 g |
| fibre | 6 g |
| chol | 121 mg |
| sodium | 761 mg |
| % RDI: | - |
| calcium | 16 |
| iron | 29 |
| vit A | 20 |
| vit C | 40 |
| folate | 65 |
Fool them once with a savoury crumble that looks just like apple. Fool them twice because there are parsnips and turnips in this dish – but the flavours are really mellow, so the kids won't complain. Serve with teacups of warm Beef Tea, otherwise known as beef broth.
Ingredients
- 2 lb 2lbchicken thighchicken thighs, skinned
- 4 4parsnipparsnips, (1-1/4 lb/625 g)
- 2 2turnipturnips, (12 oz/375 g)
- 2 tbsp 2tbspbutter
- 1 1oniononions, chopped
- 3 stalks 3stalkscelery, diced
- 3/4 tsp 3/4tspsalt
- 1/2 tsp 1/2tspdried thyme
- 1/4 tsp 1/4tsppepper
- 3 tbsp 3tbspeach cornstarch and all-purpose flour Crumble:
- 3 cups 3cupsfresh bread crumbs
- 3/4 cup 3/4cupall-purpose flour
- 1/3 cup 1/3cupgrated Parmesan cheese
- 1/2 cup 1/2cupbutter, melted
Preparation
In Dutch oven, bring 4 cups (1 L) water to boil. Add chicken thighs; cover and simmer over medium-low heat for 35 minutes or until juices run clear when chicken is pierced. With slotted spoon, transfer chicken to plate; let cool. Remove meat from bones; thinly slice and set aside.
Crumble: Meanwhile, in bowl, combine bread crumbs, flour and Parmesan; drizzle with butter, pressing with fingertips to form small crumbs. Set aside.
Peel parsnips and turnips. Cut parsnips in half lengthwise; cut crosswise into slices. Quarter turnips; cut crosswise into slices.
Add parsnips and turnips to Dutch oven; bring to boil. Cover, reduce heat and simmer for 5 minutes. Drain, reserving stock; set vegetables aside.
Skim fat from surface of stock and add enough water to make 3-1/2 cups (875 mL) if necessary; set aside.
In same Dutch oven, melt butter over medium heat; fry onion, celery, salt, thyme and pepper, stirring occasionally, for about 10 minutes or until softened and light golden. Stir in reserved liquid, chicken and vegetables; bring to boil.
Meanwhile, in small bowl, whisk together cornstarch, flour and 1/3 cup (75 mL) cold water until smooth. Stir into chicken mixture; boil for 1 minute.
Scrape into 13- x 9-inch (3 L) glass baking dish; top with crumble. Bake on baking sheet in 375°F (190°C) oven for about 40 minutes or until topping is crisp and golden.
Source : Canadian Living Magazine: April 2008
