Chicken stew with lemon and herb crumb topping

Name: Chicken stew with lemon and herb crumb topping
Yield: Serves 6
Cuisine: British recipes
Ingredients: Olive oil for frying; 6 banana shallots, halved; 6 skinless, boneless free-range chicken thighs, chopped; 2 garlic cloves, crushed; 25g butter; 2 tbsp plain flour; 250ml dry white wine; 600ml chicken stock, hot; 1 large fresh rosemary sprig, leaves removed and chopped; 1 tbsp chopped fresh thyme leaves; 600g chantenay carrots; Crusty bread to serve (optional); For the herb crumb topping; 50g dried breadcrumbs; Zest ½ lemon; Handful fresh parsley, chopped; You’ll also need…; Large casserole with a lid

Easy
May 2018

Easy
May 2018

Serves 6
Hands-on time 30 min, simmering time 45 min

Get ahead with midweek cooking with a big batch of classic chicken stew. Just sprinkle over the herby breadcrumb topping when you’re ready to serve.

Or change things up with this French-style fish stew with aïoli.

Nutrition: per serving

Calories: 281kcals
Fat: 10.3g (3.6g saturated)
Protein: 18.8g
Carbohydrates: 18.4g (7.7g sugars)
Fibre: 4.9g
Salt: 0.7g

Nutrition: per serving

Calories: 281kcals
Fat: 10.3g (3.6g saturated)
Protein: 18.8g
Carbohydrates: 18.4g (7.7g sugars)
Fibre: 4.9g
Salt: 0.7g

See Wine Match

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Ingredients

Olive oil for frying
6 banana shallots, halved
6 skinless, boneless free-range chicken thighs, chopped
2 garlic cloves, crushed
25g butter
2 tbsp plain flour
250ml dry white wine
600ml chicken stock, hot
1 large fresh rosemary sprig, leaves removed and chopped
1 tbsp chopped fresh thyme leaves
600g chantenay carrots
Crusty bread to serve (optional)

For the herb crumb topping

50g dried breadcrumbs
Zest ½ lemon
Handful fresh parsley, chopped

You’ll also need…

Large casserole with a lid

Olive oil for frying
6 banana shallots, halved
6 skinless, boneless free-range chicken thighs, chopped
2 garlic cloves, crushed
25g butter
2 tbsp plain flour
250ml dry white wine
600ml chicken stock, hot
1 large fresh rosemary sprig, leaves removed and chopped
1 tbsp chopped fresh thyme leaves
600g chantenay carrots
Crusty bread to serve (optional)

For the herb crumb topping

50g dried breadcrumbs
Zest ½ lemon
Handful fresh parsley, chopped

You’ll also need…

Large casserole with a lid

Method

Heat a glug of oil in the casserole and gently fry the shallots, covered, for 10 minutes, stirring occasionally.
Meanwhile, heat a glug of oil in a large frying pan over a medium heat and fry the chicken for 5-6 minutes until browned, then transfer to a plate.
Add the garlic and butter to the casserole and cook for a further
2 minutes. Stir in the flour and cook for 1 minute, then add the wine and bubble to evaporate most of it. Stir in the stock, bring to the boil, then add the browned chicken with the rosemary, thyme and carrots.
Turn the heat to low, cover and simmer for 45 minutes.
Meanwhile, combine all the ingredients for the herb crumb topping and season. Divide two thirds of the stew among 6 bowls, sprinkle with the topping, then serve with crusty bread, if you like.

Method

Heat a glug of oil in the casserole and gently fry the shallots, covered, for 10 minutes, stirring occasionally.
Meanwhile, heat a glug of oil in a large frying pan over a medium heat and fry the chicken for 5-6 minutes until browned, then transfer to a plate.
Add the garlic and butter to the casserole and cook for a further
2 minutes. Stir in the flour and cook for 1 minute, then add the wine and bubble to evaporate most of it. Stir in the stock, bring to the boil, then add the browned chicken with the rosemary, thyme and carrots.
Turn the heat to low, cover and simmer for 45 minutes.
Meanwhile, combine all the ingredients for the herb crumb topping and season. Divide two thirds of the stew among 6 bowls, sprinkle with the topping, then serve with crusty bread, if you like.

delicious. tips

Make the stew up to 2 days in advance. Keep in a sealed container in the fridge and reheat until piping hot.
Use the remainder from this recipe to make the tagine.