Crumbled Resolutions 

For many, the end of January could not come soon enough. 
It marks the first payday of 2014 for one, which I'm sure everyone, including the bank manager will be thankful for.
 But for those brave enough to attempt 'dry January', the countdown is ticking until the reunion with that first desiring sip of your preferred tipple. 

For the rest of us not on detox, the new years resolutions still loom, as we try to "keep calm and carry on" with determination to keep those all-important diets in full swing. Nevertheless, we are still in need of warm, nurturing food to get us through the remaining months of winter, and with a larder still full of ingredients leftover from the festive season, my recipe here will not only help to use these up, but will bring warm satisfaction to your cravings without being too taxing on the diet plan.

Chicken Crumble

Serves 6 generously (*if there are any leftovers, this dish is suitable for the freezer)

Ingredients

5 free range chicken breasts, diced

200g chopped pancetta

2 leeks – chopped

1 onion – finely chopped

3 garlic cloves – crushed

Bunch of thyme

Bunch of sage – chopped

3 bay leaves

250ml white wine

½ pint chicken stock

200g button mushrooms

3tbsp flour

1tbsp redcurrant jelly

1tbsp Dijon mustard

A knob of butter

Salt & Pepper

For Crumble topping:

4 slices wholemeal bread

200g chestnuts

200g smoked cheddar, grated

100g dried cranberries

Bunch of fresh sage, roughly chopped

1tbsp redcurrant jelly

1tsp Dijon mustard

Salt & Pepper

Method

v  Preheat the oven to 180’C.

v  In a large pan, melt the butter and add the garlic, onion, pancetta, cooking for a few minutes until they soften.

v  Add the chicken and cook for 10 minutes, stirring occasionally.

v  Add the leeks, thyme and sage and cook for a further 5 minutes.

v  Mix in the flour, stirring until all the mixture is covered and then add the stock, allowing to simmer for 5 minutes.

v  Once the mixture has thickened, add the wine, redcurrant jelly and mustard.

v  Season well with salt and pepper.

v  Add the mushrooms and cook for a few minutes on a low heat whilst you prepare the crumble topping.

v  Place all the crumble ingredients into a food processor and blend until it reaches a crumble consistency.

v  Pour the chicken mixture into an ovenproof dish and cover it with a layer of the crumble topping

v  Place the crumble into the oven and cook for 30-40 minutes until the top is golden

Wine Suggestion 
(look away if you're on 'dry January')

Cook's note ~ this dish goes down an absolute treat with a glass of crisp, chilled Sauvignon Blanc. For those living in the Cotswolds, I recommend you try a bottle of the Snapper Rock Sauvignon Blanc 2013, Malborough, New Zealand  found on the shelves in the wine room at The Cotswold Cheese Company. This is a full flavoured Sauvignon Blanc with strong passionfruit, red capsicum, gooseberry and wild herb flavours. Mouth-watering acidity leaves the palate fresh and dry. Priced at £9.99 a bottle, this wine is everything a fine Marlborough Sauvignon Blanc should be.