Chicken Crumble

By The Canadian Living Test Kitchen

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Chicken Crumble à la mode with Mashed Potato

This recipe makes 6 servings

Nutritional Info
Per serving: about	-
cal	576576 cal
pro	28 g28g pro
total fat	28 g28g total fat
sat. fat	15 g15g sat. fat
carb	54 g54g carb
fibre	6 g6g fibre
chol	121 mg121mg chol
sodium	761 mg761mg sodium
% RDI:	-
calcium	1616 calcium
iron	2929 iron
vit A	2020 vit A
vit C	4040 vit C
folate	6565 folate

More great recipes from this menu:

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 chicken thighs , skinned2 2lb lbchicken thighchicken thighs, skinned
4 parsnips , (1-1/4 lb/625 g)4 4parsnipparsnips, (1-1/4 lb/625 g)
2 turnips , (12 oz/375 g)2 2turnipturnips, (12 oz/375 g)
2 tbsp butter 2 2tbsp tbspbutter
1 onion , chopped1 1oniononions, chopped
3 stalks celery , diced3 3stalks stalkscelery, diced
3/4 tsp salt 3/4 3/4tsp tspsalt
1/2 tsp dried thyme 1/2 1/2tsp tspdried thyme
1/4 tsp pepper 1/4 1/4tsp tsppepper
3 tbsp each cornstarch 3 3tbsp tbspeach cornstarch and all-purpose flour
Crumble:
3 cups fresh bread crumbs 3 3cups cupsfresh bread crumbs
3/4 cup all-purpose flour 3/4 3/4cup cupall-purpose flour
1/3 cup grated Parmesan cheese 1/3 1/3cup cupgrated Parmesan cheese
1/2 cup butter , melted1/2 1/2cup cupbutter, 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