By
Diana
I
am moving houses this week and besides all the packing, cello tape, boxes,
suitcases and fragile props that constitute the madness of my life at the
moment I can't stop thinking about what to do with the content of the old
fridge. Since I don't want to waste a bus journey carrying frozen chicken,
flour and celery, I decided to make a little bit of a fusion dish, combining
South American flavours with the traditional idea of the British crumble.
In
our side of the globe we have a traditional soup called chupe, which is basically a stew with
meat, vegetables and milk. My favourite of these chupes is the chicken one, with corn and
little squares of white handmade cheese, which original recipe I promise to
post here some other time. In this opportunity I thought of making a thick
creamy chicken chupe/stew
topped with Parmesan cheese crumble, an easy-to-eat meal, full of comfort for
the moving stress. I hope you enjoy trying this one out!
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| © Diana Chaccour |
Ingredients
For
the stock
300
g chicken (I used 2 chicken legs)
1/2
onion, peeled
1
garlic clove, peeled
25
g coriander
25
g dill
1/2
lemon
1
chilly (optional)
1
Lt water
Salt
and pepper to taste
For
the stew
1
tablespoon olive oil
1
onion, diced
2
garlic cloves, crushed
2
celery stalks, deveined and cut into cubes
Cooked chicken (see preparation method)
160
g sweet corn (drained if use the one that comes with water in the can)
100
ml white wine (cooking wine)
1/2
teaspoon ground coriander
150
ml chicken stock
120
g mushrooms, cut in halves
150
ml double cream
Salt
and pepper to taste
For
the crumble
125
g all-purpose flour
100
g unsalted butter
80g
Parmesan cheese, grated
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| © Diana Chaccour |
Preparation method
Start making the chicken
stock. In a large pot gather the chicken, onion, garlic, lemon, chilly if
using, salt and pepper. Tie up the dill and coriander using cooking string. Add
it to the pot.
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| © Diana Chaccour |
Cover
the ingredients with the water and cook at medium heat for about 40 minutes or
until the chicken is cooked.
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| © Diana Chaccour |
Once
ready, reserve 150 ml of drained chicken stock. Cut the chicken into small
pieces of about 2-3 centimetres.
In
another pot heat the olive oil and add the onions and the garlic, cook for
about 2-3 minutes or until the onions are soft and translucent. Add the
chicken, celery and corn, cook for 1-2 minutes, stirring well. Then incorporate
the white wine, ground coriander and the 150 ml of the reserved chicken stock.
Season with salt and pepper and cook on medium heat for about 25 minutes or
until the liquid is reduced almost entirely. Add then the mushrooms and the
cream, stir well, carefully that the stew doesn't stick to the bottom of the
pot. When the stew acquires a thick and creamy consistency, turn off the
heat. Pour the stew in a heat-proof bowl of about 25cm diameter. Allow it
to cool down for a few minutes.
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| © Diana Chaccour |
Preheat the oven on
180C / 350 F.
Now on a separate bowl mix the melted butter and
flour. Add the grated Parmesan and work the dough with your fingertips until
crumbles are formed. Season it with salt and pepper. Delicately put the crumbles on top of the
cooled down stew. The crumble’s layer should be of about 2-3 cm thick. Season
it with olive oil and black pepper.
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| © Diana Chaccour |
Bake the dish in the preheated oven for about 30
minutes or until the crumbles acquire a golden-brown consistency with the
melted cheese. Now enjoy, preferable in a cold and rainy day like today!
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| © Diana Chaccour |
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