lunch

Chicken Stew with a Herb Crust

Name: Chicken Stew with a Herb Crust
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 4 servings
Ingredients: 6 boneless skinless chicken thighs; 80gm pancetta or bacon lardons; 2 tbsp butter and olive oil for cooking; I medium onion, chopped; 3 cloves garlic; 2 large parsnips, chopped; 1 large potato, chopped; 200ml white wine; 900ml chicken stock; 2 leeks, white part only, sliced; 75gm prunes, halved; 1 tbsp dijon mustard; 1tbsp fresh thyme (or 1 tsp dried thyme); 1 twig fresh rosemary (or 1 tsp dried rosemary); 1 tsp dried sage; Fresh breadcrumbs; Parmesan cheese; Salt & pepper; Chopped parsley and tarragon

“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.”

total: 1 h 25 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Chicken thighs6
Bacon lardons80 g
Butter and olive oil2 tbsp
I onionchopped4 servings
Garlic3 cloves
Parsnipslarge, chopped2 large
Potatolarge, chopped1 large
White wine200 ml
Chicken stock900 ml
Leekswhite part only, sliced2
Pruneshalved75 g
Dijon mustard1 tbsp
Thymeor 1 tsp dried thyme1 tbsp
Twig rosemaryor 1 tsp dried rosemary1
Sage1 tsp
Breadcrumbs4 servings
Parmesan cheese4 servings
Salt & pepper4 servings
Parsley and tarragon4 servings

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

7 steps · 1 h 25 min

1
Preheat oven to 180C.
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.
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.

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