Chicken stew with lemon and herb crumb topping

Name: Chicken stew with lemon and herb crumb topping
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
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

Portion size: Serves 6
Hands-on time 30 min, simmering time 45 min
Difficulty: easy

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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.

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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

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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.
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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.