April 29, 2019

CHICKEN, RHUBARB AND APPLE SAVOURY CRUMBLE

Glorious and colourful easy savoury crumble made with chicken, rhubarb and apple. Lovingly paired with a Vouvray.

A crumble with a twist

Miam, miam. Rhubarb is such an interesting ingredient; don’t you think so? It is in fact a vegetable which has to be cooked and when so, it is absolutely gorgeous either way: sweet or salted. Salted crumbles are very popular in France, especially as an accompaniment to a side dish. I have had a lovely ratatouille crumble in the past which I will put on the blog one day.

 

A Gourmet inspiration

Recently, I had the pleasure of trying a meal in a restaurant in the South of France, a gorgeous pork fillet with a rhubarb and apple compote. The combination of savours was truly mouth-watering and it inspired me to convert this dish into a crumble with chicken. I am certain you will like it this way as well.

 

A classic with a modern touch

The culinary creation of crumble, in itself, has a rich history. The first known recipe for crumble was published in the 17th century, in England, and was called a “croustade”. It was a simple dish made of fruit and butter with a crumbly pastry on top. Over time, it has evolved and variations of the traditional recipe have been created. Today, you can find crumbles made with a variety of fruits and even with meat like this recipe with chicken, apple and rhubarb.

 

The perfect pair

Wine pairing : Vouvray  (White) from the Loire Valley. The Vouvray wine used to pair this chicken, rhubarb and apple crumble is a demi-sec white wine from the Loire Valley, specifically grown along the banks of the Loire River in the Vouvray region. The wine is characterized by its fruity and floral aromas with a hint of sweetness which perfectly complements the essence of the chicken and the fruits. 

CHICKEN, RHUBARB AND APPLE SAVOURY CRUMBLE

Sixtine
Glorious and colourful easy savoury crumble made with chicken, rhubarb and apple. Lovingly paired with a Vouvray.
Print Recipe Pin Recipe
Course Main Course
Cuisine French
Servings 4 people

Ingredients
  

  • 1 onion finely chopped
  • 150 g flour
  • 100 g butter
  • 4 breast chicken fillets diced
  • 400 g fresh rhubarb cubed
  • 1 tbsp brown caster sugar
  • 2 apples diced but not peel off
  • Butter for the pan

Instructions
 

  • Preheat the oven to 180 °C.
  • In a frying pan, brown the onion with the chicken for 2 minutes only. Set aside.
  • In the same pan, fry the rhubarb with the apples and the sugar in a little bit of butter for 10 minutes.
  • At the same time, in a bowl, combine the flour with the butter.
  • Spoon the chicken in a rectangular buttered and lined tin.
  • Add the fruits mixture and on top of it the crumble preparation.
  • Put in the oven for 25 minutes.
  • Enjoy!

Notes

Wine pairing : Vouvray demi-sec (white wine) from the Loire Valley.

 

 

 

 

 

 



 

 

 

Crumble de poulet à la rhubarbe et aux pommes
Pour 4 personnes
1 oignon finement émincé
150 g de farine
100 g de beurre mou
4 blancs de poulets coupés en morceaux
400 g de rhubarbe coupées en cubes
1 généreuse CAS de cassonade
2 pommes coupées en tranches avec la peau
Beurre pour la poêle
Préchauffez votre four à 180° C.
Dans une poêle, brunissez les oignons avec le poulet pendant 2 minutes. Réservez.
Dans la même poêle, ajoutez du beurre et faites revenir les pommes avec la rhubarbe et le sucre pendant 10 minutes en remuant souvent.
Pendant ce temps, dans un bol, préparez le crumble en mélangeant la farine avec le beurre.
Dans un moule beurré et fariné, déposez le poulet puis la préparation aux fruits et par-dessus le crumble.
Enfournez pendant 25 minutes !
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Apple, Chicken, Loire valley, Poultry, Rhubarb, Savoury crumble, White wine 0 Replies to “CHICKEN, RHUBARB AND APPLE SAVOURY CRUMBLE”