Chicken stew with lemon and herb crumb topping

Chicken stew with lemon and herb crumb topping
  • Serves icon Serves 6
  • Time icon 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
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

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

Method

  1. Heat a glug of oil in the casserole and gently fry the shallots, covered, for 10 minutes, stirring occasionally.
  2. 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.
  3. 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.
  4. Turn the heat to low, cover and simmer for 45 minutes.
  5. 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

  1. 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.

Advertisement

What's the perfect wine match?

Our friends at Majestic Wine recommend Definition Gruner Veltliner. Its mouthwatering acidity is the perfect foil for this hearty chicken stew.

Use promo code DELICIOUS at checkout to get £10 off when you spend £40 or more.

£10.99 | Buy Now See all Grüner Veltliner

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine
delicious. October

Rate & review

Rate

3 votes

Reviews

Share your thoughts...

Rate & review

Rate

3 votes

Subscribe to our magazine

Subscribe to delicious. magazine this month for a half price subscription

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

October delicious.