Name: Leftover Chicken + Butter Bean Crumble
Prep time: 15 min
Total time: 15 min
Yield: 4-5
Ingredients: 40g butter; 40g plain flour; 2 tablespoons of sherry or marsala wine; 250 ml chicken stock; 1 tbsp of cream; 15 g parsley and thyme, roughly chopped; 1 jar of Queen Butter Beans , with their bean stock; 500g leftover chicken meat, shredded; 3 smoked streaky-bacon rashers, chopped into lardons; 20g butter; 2 large handfuls of breadcrumbs; 20g finely grated Parmesan; Greens, such as cabbage, cavolo nero, broccoli or peas; Dijon mustard (optinal)

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Leftover Chicken + Butter Bean Crumble

This recipe relies on a really good stock, so make sure you make the stock with plenty of veggies, herbs and we like to throw in a few juniper berries too for this recipe. Reduce the stock down so that it’s rich and flavourful.

For the festive season, sub the chicken for leftover turkey!

FEEDS

4-5

TAKES

40-45

Leftover Chicken + Butter Bean Crumble

Rated 3.5 stars by 16 users

Servings

4-5

Prep Time

15 minutes

Cook Time

40-45 minutes

Author:

Bold Bean Co

For the festive season, sub the chicken for leftover turkey!

Image of Leftover Chicken + Butter Bean Crumble

Ingredients

For the roux sauce

40g butter
40g plain flour
2 tablespoons of sherry or marsala wine
250 ml chicken stock
1 tbsp of cream
15 g parsley and thyme, roughly chopped
1 jar of Queen Butter Beans , with their bean stock
500g leftover chicken meat, shredded

For the crumble

3 smoked streaky-bacon rashers, chopped into lardons
20g butter
2 large handfuls of breadcrumbs
20g finely grated Parmesan

To serve

Greens, such as cabbage, cavolo nero, broccoli or peas
Dijon mustard (optinal)

Directions

First, make the roux by melting the butter in a big pan over a medium heat, add the sieved flour and mix to a paste. Add the sherry to the roux, stirring all of the time letting the liquid dissolve. Then add the bean stock from the jar and the chicken stock, a ladleful at a time, until it becomes a thick sauce.
Add the chopped herbs and cream, then check for seasoning. Add the butter beans with any remaining bean stock, breaking the beans up with your hands - this will help to thicken the sauce. Finally, add the chicken meat. You want the mixture to be as thick as a pie filling, so reduce the sauce further if it’s looking loose, or add some more stock if it’s beginning to clump up.
Finally, to make the crumble topping, fry off the bacon lardons in the frying pan. Once they’re looking golden and crispy, add the butter and then the breadcrumbs. Cook until golden and then, once cool, fold through the parmesan cheese.
Place the leftover turkey and sauce mixture into a pie dish, sprinkle with the crumble and finish in the oven at 180˚C/350˚F/gas mark 4 until heated through, about 20 minutes.
Serve with some greens and dijon mustard