As I went to post this yesterday, the sad news from Boston started filtering through, so thought I’d hang on a day….
Well we had a great weekend you’ll all be glad to know, after heading down to the Republic of Yorkshire for a quick weekend away. There, we met up with friends who were in the middle of cycling a 100 mile round trip for a nice dinner in a local gastro-pub. We actually stayed in Helmsley, a lovely if a little ‘touristy’ town in the North of the county. But, hey, we were tourists so that’s a pretty hollow criticism.
I kid you not though, it’s only a matter of time before Yorkshire goes for UK independence – we started Sunday with a ‘Yorkshire Breakfast’ (a full English), and stopped by a deli where we bought Yorkshire pork and chilli sausage rolls and a Yorkshire game pie. Looking down from the counter I could see even Yorkshire crisps.
A lot of pride then and a bit of tub-thumping for the county. That’s good.
All of this has nothing to do with this dish of course, other than I thought it up on the relatively short trip home yesterday. It’s basically a savoury crumble as opposed to the usual fruit based variety you’d have for dessert. I genuienly thought I may have come up with something new, but a quick Google found, no, others have been here before. But still….
I made this with a bit of an Italian theme with pancetta, chicken thighs, Dry Vermouth and a topping made with oregano, thyme and Parmesan cheese. It was pretty good. The topping could have done with a few more minutes in the oven (I finished off with under grill) though. You live and learn eh?
This a bit indulgent, using a fair bit of butter in the crumble topping, but it is very rich and therefore a little goes a long way serving 4 or 5. It’s also full of veg. Go on, treat yourself!
- 4 chicken thighs
- 3 tbsp olive oil
- 1 large garlic clove
- 1 large onion diced
- 3 cabbage leaves, sliced
- About 10 cauliflower florets
- 1/tin borlotti beans
- 1 large carrot, diced
- 100g pancetta
- 500ml fresh chicken stock
- 1 glass dry Vermouth
- 200g plain flour
- 100g butter 😉
- Salt and Pepper
- 1 tbsp oregano
- 1 tsp fresh thyme
- 2 handfuls grated Parmesan cheese
Start by preparing all the vegetables.
In a large frying pan with a lid, fry the onion, carrot, garlic and pancetta until softened. Remove to a bowl and fry the chicken with a good pinch of salt until well coloured.
Add the vegetables/pancetta back in and the Vermouth. Reduce a little and add the stock. Reduce by half, adding the cauliflower, beans and cabbage only for the last 5 minutes so as not to overcook.
Strain the liquid from the pans into a jug. Add the vegetable and meat to a casserole dish.
Make a roux from 1 tbsp butter and 1tbsp flour, heat and slowly add the stock to thicken whisking as you add it. Taste and season if necessary and pour it over the casserole dish.
Make the crumble either by rubbing the butter into the flour, or use a food processor as I did. Make sure the butter is cold and you don’t overwork it and melt the butter too much. You should have breadcrumb sized crumble if done right. Add the Parmesan and herbs and taste – season with salt if necessary.
Spread the crumble over and finish with a sprinkle of oregano and a little more Parmesan.
Bake at 200ºC/400°F (180°C/350°F in a fan oven) until golden brown and the topping is cooked through. About 20-30 minutes.
Food, Frankly 
This sounds and looks delicious!
Thanks Darya!
That’s some impressive photography going on there – you either have knack for it or you’ve been practicing! And good going on making something original – most of the things i make, i steal from books and the TV!
Cheers, thanks for noticing! I have been reading up a bit, but also since the clocks went forward, I’ve had some decent light to work with. I normally pinch ideas (from restaurants) too, but get the occasional spark of imagination 😉
Very nice hearty meal good for a day like today. (It’s been raining in Montreal non-stop). My boyfriend would love this one… especially for the pancetta and addition of vermouth. I personally love the crumble topping :). Very nice!
-JulieC
Thanks Julie. Been lovely in Northern England today – it won’t last 😉 Definitely worth doing. It’s a very ‘tweakable’ dish, but the Vermouth really made it!
Excellent stuff Phil. Super looking photos too.
Keep up the good work.
Many thanks Conor! Amazing how ‘proper’ light can help 🙂 Was thinking of a new 50mm, but seem to be getting decent results with this Canon f1.8 for now
The 1.8 is my lens of choice. I can’t bring myself to part with the outrageous cash asked by Canon for the 1.2.
Ditto! Plenty of performance for me at this stage before I get anything more professional. Takes some great shots.
Nice idea, especially using flavoursome brown thigh meat (the best bit of chicken), it always stays moist. I’ll echo what others have said, good photos. I’ve had a dire food photography week. Any tips (at least I have almost stopped using my iPhone )
Sorry – I missed this somehow! Totally agree about chicken. One Indian chef I was reading about said they give the kids the chicken breast as they don’t know any better!
Thanks for the photo comments, been reading up and benefiting from a bit of daylight at the end of the day – for me that’s been a big boon.
I love a good tart crumble, but I think I’d swap them all for chicken! Great recipe 🙂
Cheers MD. Definitely worth a try this one. Thinking of an Indian inspired version next – hmmm.
Giving this a go tonight…fingers crossed
Nice one Rew – don’t make the crumble too fine and makes sure it’s cooked through were the lessons I learned…
ah- wish I’d read that about the crumble before we put it in the oven!! Watch this space…N
Was lovely – but couldn’t find where you use the beans in the description. Bunged them in with cauliflower.
Also – forgot to buy pancetta but chorizo made a nice substitute.
Glad it worked out then. Yes, missed the beans bit there! I’m not a good proof reader and H wasn’t available 😉
When I read the title, I was surprised & intruiged,…It looks like a fabulous & inventive dish! Yummy too!
Thanks! Try it if you can – you can pretty much make it to your own tastes.
I made it this evening & my husband & I both loved it so much,…Really tasty food! 🙂 x
Great! Thanks Sophie – so pleased you enjoyed it.