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Roast chicken savoury crumble
Roast chicken savoury crumble
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Upgrade your Sunday roast with Matt Preston and Michelle Southan's savory chicken crumble - a delicious twist on a classic dish!
Ingredients:
  • 700g butternut pumpkin, peeled, deseeded
  • 4 carrots, peeled
  • 4 parsnips, peeled
  • 60ml (1/4 cup) olive oil
  • 4 fresh thyme sprigs
  • 2 leeks, thinly sliced
  • 125ml (1/2 cup) white wine
  • 30.00 ml plain flour
  • 180ml (3/4 cup) chicken stock
  • 23.40 gm Dijon mustard
  • 125g (1/2 cup) crème fraîche
  • 1 small barbecued chicken, skin and bones removed, meat torn into large pieces
  • 3 Multi-grain Weet-Bix
  • 40g (1/4 cup) finely grated parmesan
  • 40.00 ml sunflower seeds
  • 2 tsp fresh thyme leaves
  • 60g butter, melted
Instructions:
  • Preheat the oven to 220C/200C fan forced. Cut the pumpkin, carrots, and parsnip into 3-4cm pieces, then spread them out on a baking tray. Drizzle with 1 1/2 tbsp oil, add thyme sprigs, and season. Roast for 40 minutes until golden brown.
  • Heat the remaining 11⁄2 tablespoons of oil in a frying pan over medium heat. Sauté the leek for 5 minutes until soft but not golden. Deglaze with wine and cook for 3-4 minutes until the wine evaporates. Add flour, cook for 1 minute until bubbling. Remove from heat, stir in stock, then bring to a boil. Finish by stirring in mustard and crème fraîche until well combined.
  • Preheat the oven to 200°C/180°C fan forced. Place the chicken and vegetables in a 2L (8 cup) roasting pan, then pour the leek mixture over them.
  • Crush the Weet-Bix into a bowl using your hands. Add parmesan, sunflower seeds, and thyme, toss to blend. Mix in the butter until fully combined. Sprinkle over the vegetable mixture. Bake for 20 minutes until golden and cooked.

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