Creamy chicken & tarragon crumble

Updated: Jan 23

Savoury crumble? Dare I say it…. Possibly more delicious than its fruity counterpart!

Tender chicken, fresh baby leeks and juicy chestnut mushrooms in a silky tarragon sauce topped with a crunchy parmesan crumble. You’re going to love it!

Serves 4


Here's how............




Ingredients for the filling

6 free range cooked chicken thighs

200g chestnut mushrooms sliced

200g baby leeks sliced

400ml whole milk

50g butter

3 tbsp plain flour

1 small bunch fresh tarragon roughly chopped

2 tsp Dijon mustard

1 chicken stockpot or cube

Black pepper

Ingredients for the crumble

300g plain flour

150g salted butter (cold and cubed)

100g rolled oats

70g parmesan grated finely

2 tsp dried tarragon

Good grind of black pepper

Method

Preheat the oven to 180c

Strip the cooked chicken thighs discarding bones and skin, and chop or tear into bitesize pieces and set aside.

Gently sauté leeks and mushrooms in a good knob of butter until soft. Then set aside.

In a saucepan add 50g butter and 3 tbsp flour and beat to a paste over a medium heat for a few minutes, then gradually add milk until you have a smooth silky sauce. Add fresh chopped tarragon, mustard, pepper and dissolve stockpot.

Now add chicken, mushrooms and leeks and mix well. Transfer to an ovenproof dish and allow to cool slightly while you make the crumble.

To a mixing bowl add flour and cubed butter. Rub through your fingers until you have a breadcrumb like texture.

Add oats, a good grind of black pepper, dried tarragon and grated parmesan, mix then sprinkle generously over the creamy chicken mix.

Top with an extra grating of parmesan for crunch and place in a preheated oven for 30 minutes or until golden, crunchy and bubbling up around the sides.

I like to serve with seasonal greens.

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