Sage & Onion Chicken Ball Stew

• 份量: Feeds 4
• 总时间: 55 minutes

配料

If you've eaten dinner at my house, chances are at some point, you will have had my Sage & Onion Chicken Balls. They are one of our absolute favourites ...so I thought I'd turn them into a stew!

There's something about this that feels really old fashioned, like the casseroles that my mum used to make. Carrot and onion and cabbage with a bit of cream and those chicken and stuffing balls.

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I have written up the recipe for the stew below, let me know if you're going to give it a try! Amy x

For the meatballs:

170g sage & onion stuffing mix

425ml boiling water

500g chicken mince

2 tsp dried mixed Italian herbs

A handful of plain flour

Oil for frying

For the stew:

1 onion finely chopped

1 large carrot thinly sliced

4 savoy cabbage leaves tough stem removed and finely sliced

2 tbsp plain flour

800 ml chicken stock

1 tbsp dried sage

200ml single cream

Salt and ground black pepper.

步骤

Pour the packet of stuffing mix into a mixing bowl and stir in the boiling water until combined. Leave to rest for about 10 minutes, so that it is thick and cooled.

Add the chicken mince, dried herbs and season with salt and pepper. Use your hands to ensure all of the ingredients are combined. Divide into 20 equal sized balls, rolling them into a firm ball in the palms of your hands.

Roll the balls in flour so they have a light coating, tapping off any excess.

Heat a good glug of oil in a large non-stick pan with a lid. Add the balls to the hot oil and fry on a medium heat for 10 minutes, stirring regularly until browned all over.

Remove from the pan and set them aside (they won't be cooked through yet)

Add the onion, carrot and cabbage to the pan. Fry on a medium heat for 5 minutes, stirring occasionally.

Stir in the flour on the heat until it has been absorbed into the oil and the mixture is sizzling.

Slowly add the stock a little at a time, stirring continuously and bringing it to the boil each time before adding more.

Stir in the dried sage. Simmer for 10 minutes.

Stir in the cream, season with salt and pepper and bring back to the boil.

Add the meatballs to the sauce and place the lid on the pan. Simmer on a low heat for another 20 minutes, stirring once or twice until cooked through. Serve with mashed potato.