Tested till perfect Chicken Crumble
Chicken Crumble
Photography by Matthew Kimura

Chicken Crumble

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: April 2008

  • rating starrating starrating starrating starrating star
  • Portion size 6

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
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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.

Nutritional Information Per serving: about

cal 576 pro 28g total fat 28g sat. fat 15g
carb 54g fibre 6g chol 121mg sodium 761mg

% RDI:

calcium 16 iron 29 vit A 20 vit C 40
folate 65
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