Chicken Crumble

Chicken crumble 150 Author: Canadian Living Credits: Chicken crumble 150

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.

  • Portion size 6 servings

Ingredients

  • 2 lbs chicken thighs skinned
  • 4 parsnips (1-1/4 lb/625 g)
  • 2 turnips (12 oz/375 g)
  • 2 tablespoons butter
  • 1 onion chopped
  • 3 stalks celery diced
  • 3/4 teaspoons salt
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 3 tablespoons each cornstarch
  • 3 tablespoons each all-purpose flour
Crumble:
  • 3 cups fresh bread crumbs
  • 3/4 cups all-purpose flour
  • 1/3 cup grated Parmesan cheese
  • 1/2 cup butter melted

Method

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 facts Per serving: about

  • Sodium 761 mg
  • Protein 28 g
  • Calories 576.0
  • Total fat 28 g
  • Cholesterol 121 mg
  • Saturated fat 15 g
  • Total carbohydrate 54 g

%RDI

  • Iron 29.0
  • Fibre 0.0
  • Folate 65.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 16.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 20.0
  • Vitamin C 40.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Chicken Crumble