Chicken Stew with a Herb Crust
Basic Information
- Servings: 4
- Ready in: 85 minutes
- Preparation time: -
- Cooking time: -
- Rating: 79.23
- Health score: 46.00
- Weight Watcher points: 20.00
Summary
Chicken Stew with a Herb Crust takes roughly 1 hour and 25 minutes from beginning to end. For $5.01 per serving, this recipe covers 47% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 861 calories, 58g of protein, and 34g of fat each. It is brought to you by Foodista. Only a few people really liked this main course. 1 person has made this recipe and would make it again. Head to the store and pick up chicken stock, parsnips, dijon mustard, and a few other things to make it today. It will be a hit at your Autumn event. Taking all factors into account, this recipe earns a spoonacular score of 77%, which is good. Users who liked this recipe also liked Chicken with Parmesan, Garlic, and Herb Crust, Chicken Pot Pie with Herb Crust, and Chicken Pot Pie with Herb and Cheddar Crust.
Ingredients
chicken thighs6
bacon lardons80 g
butter and olive oil2 tbsp
i onion4 servings
garlic3 cloves
parsnips2 large
potato1 large
white wine200 ml
chicken stock900 ml
leeks2
prunes75 g
dijon mustard1 tbsp
thyme1 tbsp
twig rosemary1
sage1 tsp
breadcrumbs4 servings
parmesan cheese4 servings
salt & pepper4 servings
parsley and tarragon4 servings
Instructions
Step 1
Preheat oven to 180C.
Step 2
Cut the chicken thighs into large chunky pieces.Fry the onions in the butter and a glug of olive oil in a casserole pot.
Step 3
Add the pancetta and cook until crisp, then follow with the parsnip and potato chunks.When the mixture is soft and brown, add the chicken pieces, leeks and herbs, cook for 5 minutes.
Step 4
Add the wine, stock, prunes, salt and pepper, stir until mixed well.Bring mixture to the boil, then immediately remove, and place in the oven with a lid.Cook for approximately 40-50 minutes, checking regularly to stir.For the herb crust, you want to make enough mixture to cover the stew in your chosen pot size.
Step 5
Mix approximately 1 cup breadcrumbs with enough grated parmesan to meld mixture together.
Step 6
Add the chopped parsley and tarragon, and salt and pepper. The mixture should be balanced and with enough cheese to melt and make a crust.When sauce is thickened and all ingredients cooked, remove stew from the oven and sprinkle over the crust mixture.Increase oven heat to 200C and return stew to the oven, uncovered, for 10 minutes or until the crust starts to brown.
Step 7
Serve!
Categories
Dish Types: lunch, soup, main course, main dish, dinner
Occasions: fall, winter