Chicken and Bacon Crumble

I made this to go alongside the vegetarian winter crumble I served when I had my parents and my boyfriend's mum over for dinner. The vegetarian crumble was the starting point of the menu, which I found in a recipe book, so I wanted a meat alternative to go with it. I liked the idea of a savoury crumble topping to the pie, rather than mashed potato or pastry, and found this recipe online on Recipe Adaptors, which I then adapted myself as some of my guests don't like mushrooms.

Serves 4
500g diced chicken breast
2 tbsp plain flour
salt, pepper
1 tbsp oil
1 onion, finely chipped
150g bacon, chopped
1.5 cups chicken stock
200ml sour cream or Carnation Cook With It Cooking Cream
1 tsp wholegrain mustard

for the crumble topping:
1 cup plain flour
90g butter, diced
1/2 cup grated parmesan

Preheat oven to 175C.
Toss the chicken pieces in 2 tbsp flour until evenly coated. Heat the oil in a large frying pan, and fry the chicken until cooked through. Remove the chicken from the pan and set aside.
In the same pan, fry the onion and the bacon until cooked.

In a small saucepan, bring the chicken stock to simmering point, stir in the cream and mustard and remove from the heat.

Spoon the chicken, bacon and onion into a casserole or oven-proof dish and pour the sauce over the top.

To make the topping rub the flour and butter between your fingertips in a large bowl to make a crumble. Then stir in the parmesan. Mix well, and spoon over the top of the meat.

Bake in the oven for 30 minutes until the top is golden brown.

This a lovely wintery recipe and the crumble topping is a little bit different!