People always give me very strange looks when I mention chicken crumble because they’ve only ever had fruit crumble. It’s my mum’s friend’s invention and one of the dinners I grew up with, so to me the idea of having fruit in a crumble is much stranger than having a chicken crumble.
Anyway, last night I attempted to convert a few friends to savoury crumble. I burnt the top a little so the picture isn’t great but it tasted pretty nice.
I mixed it up with my veg like I did when I was five years old; it’s not baby food, honest…
I’ll give you the recipe and also a cooking challenge: go and make a savoury crumble this week!
- 1 onion
- 4 chicken breasts
- One little packet of pancetta cubes
- 500ml milk
- 3 tablespoons cornflour (Could use double cream instead of white sauce)
- 350ml chicken stock
- 170g plain flour
- 85g margarine
Preheat the oven to 200 degrees celcius.
Chop the onion finely and fry in oil on a low heat. While the onion is frying, chop the chicken breasts into small chunks. When the onion is soft, turn the heat up and add the chicken and the pancetta cubes to the pan.
White Sauce:If you want your sauce more or less creamy, use more white sauce and less chicken stock or vice versa. In a jug, heat the milk in the microwaveon full power for around 3 minutes (you can do this in a pan-this is my cheat’s way!). While it is in the microwave, mix the cornflour in a cup with a small splash of milk until smooth. Mix with the milk when it comes out of the microwave, and put back in the microwave for thirty more seconds or until it starts to bubble up.
When the outside of the chicken is cooked, pour in the chicken stock and the white sauce and mix. Turn the heat down and simmer for 15 minutes.
Crumble: Measure the flour and margarine into a bowl and mix. Rub together with your fingers until it reaches a crumb-like texture.
When the chicken is ready, pour it into an oven proof dish. Sprinkle the crumble mixture evenly over the top. Put in the oven for around 25 minutes, or until the crumble is slightly golden.