A warming and wholesome supper which can be prepared in advance and chilled, then baked about half an hour before you want to eat. It’s from ” Apple” by James Rich. Serve with your favourite vegetables.
Ingredients
- 2 tbsps olive oil
- 1 large onion peeled and chopped
- 2 stalks celery chopped
- 2 carrots chopped
- 2 garlic cloves peeled and crushed
- 100 g mushrooms wiped and sliced
- 350 g skinless boneless chicken thighs cut into chunks
- 1 tsp dried oregano
- 1 cooking apple, e.g. Bramley peeled and cored
- 1 tbsp wholegrain mustard
- 200 ml dry cider or apple juice
- 100 g creme fraiche
- sea salt and black pepper
CRUMBLE:
- 250 g plain flour
- 1 tsp mustard powder
- sea salt and black pepper
- 150 g butter at room temperature, diced
- 150 g mature cheddar grated
- 30 g hazelnuts chopped
Servings:
Instructions
- Preheat a Fan Oven to 180 C, Gas 6.
- Heat the oil in a large frying pan over a medium heat and fry the onion, celery and carrots for 5 minutes until they begin to soften. Add the garlic and mushrooms and fry for 3 minutes more.
- Add the chicken and oregano to the pan and continue frying for another ten minutes until the chicken has cooked through and is beginning to brown. Cut the apple into 8 wedges, add to the pan and fry for 2 minutes more.
- Add the mustard and stir in well, then pour in the cider and increase the heat. Cook on a high heat for 3-5 minutes until the alcohol has burnt off and the liquid has reduced by about a quarter.
- Turn off the heat, stir in the creme fraiche and season to taste with salt and pepper. Transfer to a large baking dish.
- Make the crumble topping. Put the flour, mustard powder and some salt and pepper in a bowl and mix well. Add the butter and rub in until you have a breadcrumb like mixture. Stir in the cheese and hazelnuts and mix well.
- Top the chicken mix with the crumble and bake in the oven for 25 minutes until the crumble is golden brown and crunchy. Serve with vegetables.
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