Chicken Stew with a Herb Crust

Name: Chicken Stew with a Herb Crust
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 4
Cuisine: Italian
Ingredients: 6 pieces Chicken Thigh (6 boneless skinless chicken thighs); 80 g Baby Back Ribs (80gm pancetta or bacon lardons); 2 tbsp Olive Oil (2 tbsp butter and olive oil for cooking); 0 pieces Yellow Onion (I medium onion, chopped); 3 cloves Garlic (3 cloves garlic); 2 pieces Parsnips (2 large parsnips, chopped); 1 piece White Potatoes (1 large potato, chopped); 200 ml White Wine (200ml white wine); 900 ml Chicken Stock (900ml chicken stock); 2 pieces Leeks (2 leeks, white part only, sliced); 75 g Prunes (75gm prunes, halved); 1 tbsp Dijon Mustard (1 tbsp dijon mustard); 1 tbsp Fresh thyme (1tbsp fresh thyme (or 1 tsp dried thyme)); 1 tsp Fresh rosemary (1 twig fresh rosemary (or 1 tsp dried rosemary)); 1 tsp Dried Sage (1 tsp dried sage); 0 pieces Bread Crumb (Fresh breadcrumbs); 0 pieces Parmesan Cheese (Parmesan cheese); 0 pieces Table Salt (Salt & pepper); 0 pieces Parsley (Chopped parsley and tarragon)

90 minItalian

Servings4

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Ingredients

For 4 servings

Chicken Thigh6 pieces · 6 boneless skinless chicken thighs
Baby Back Ribs80 g · 80gm pancetta or bacon lardons
Olive Oil2 tbsp · 2 tbsp butter and olive oil for cooking
Yellow Onion0 pieces · I medium onion, chopped
Garlic3 cloves · 3 cloves garlic
Parsnips2 pieces · 2 large parsnips, chopped
White Potatoes1 piece · 1 large potato, chopped
White Wine200 ml · 200ml white wine
Chicken Stock900 ml · 900ml chicken stock
Leeks2 pieces · 2 leeks, white part only, sliced
Prunes75 g · 75gm prunes, halved
Dijon Mustard1 tbsp · 1 tbsp dijon mustard
Fresh thyme1 tbsp · 1tbsp fresh thyme (or 1 tsp dried thyme)
Fresh rosemary1 tsp · 1 twig fresh rosemary (or 1 tsp dried rosemary)
Dried Sage1 tsp · 1 tsp dried sage
Bread Crumb0 pieces · Fresh breadcrumbs
Parmesan Cheese0 pieces · Parmesan cheese
Table Salt0 pieces · Salt & pepper
Parsley0 pieces · Chopped parsley and tarragon

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Steps

1Preheat oven to 180C.
2Cut the chicken thighs into large chunky pieces.Fry the onions in the butter and a glug of olive oil in a casserole pot.
3Add 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.
4Add 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.
5Mix approximately 1 cup breadcrumbs with enough grated parmesan to meld mixture together.
6Add 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.
7Serve!