Sage & Onion Chicken Ball Stew
Sage & Onion Chicken Ball Stew
Ingredients
For the Meatballs
- 170 g sage & onion stuffing mix
- 425 ml boiling water
- 500 g chicken mince
- 2 teaspoons dried mixed Italian herbs
- a handful plain flour
- oil, for frying
- salt, to taste
- ground black pepper, to taste
For the Stew
- 1 onion, finely chopped
- 1 large carrot, thinly sliced
- 4 savoy cabbage leaves, finely sliced
- 2 tablespoons plain flour
- 800 ml chicken stock
- 1 tablespoon dried sage
- 200 ml single cream
- salt, to taste
- ground black pepper, to taste
Instructions
- 1
Pour the sage & onion stuffing mix into a bowl and stir in the boiling water. Leave to rest for 10 minutes.
⏱️ 10 min
- 2
Add the chicken mince, dried mixed Italian herbs, and season with salt and pepper to the stuffing mixture. Use your hands to ensure all of the ingredients are thoroughly combined.
⏱️ 5 min
- 3
Divide the mixture into 20 equal-sized balls, rolling them into firm balls in the palms of your hands.
⏱️ 5 min
- 4
Roll the balls in plain flour so they have a light coating, tapping off any excess.
⏱️ 5 min
- 5
Heat a good glug of oil in a large non-stick pan with a lid over medium heat. Add the floured meatballs to the hot oil and fry for 10 minutes, stirring regularly until they are browned all over.
⏱️ 10 min
- 6
Remove the browned meatballs from the pan and set them aside. They will not be cooked through yet.
⏱️ 1 min
- 7
Add the finely chopped onion, thinly sliced large carrot, and finely sliced savoy cabbage leaves to the same pan. Fry on a medium heat for 5 minutes, stirring occasionally.
⏱️ 5 min
- 8
Stir in the 2 tablespoons of plain flour to the vegetables in the pan. Continue to stir until the flour has been absorbed into the oil and the mixture is sizzling.
⏱️ 2 min
- 9
Slowly add the chicken stock a little at a time, stirring continuously and bringing it to the boil each time before adding more. Stir in the dried sage.
⏱️ 5 min
- 10
Simmer the stew base for 10 minutes.
⏱️ 10 min
- 11
Stir in the single cream. Season with salt and pepper. Bring the stew back to the boil.
⏱️ 2 min
- 12
Add the reserved meatballs back into the sauce. Place the lid on the pan. Simmer on a low heat for another 20 minutes, stirring once or twice until the meatballs are cooked through.
⏱️ 20 min
- 13
Serve the Sage & Onion Chicken Ball Stew hot, perhaps over mashed potatoes.
Kitchen Tools
Sage & Onion Chicken Ball Stew
For the Meatballs
- 170 g sage & onion stuffing mix
- 425 ml boiling water
- 500 g chicken mince
- 2 teaspoons dried mixed Italian herbs
- a handful plain flour
- oil, for frying
- salt, to taste
- ground black pepper, to taste
For the Stew
- 1 onion, finely chopped
- 1 large carrot, thinly sliced
- 4 savoy cabbage leaves, finely sliced
- 2 tablespoons plain flour
- 800 ml chicken stock
- 1 tablespoon dried sage
- 200 ml single cream
- salt, to taste
- ground black pepper, to taste
Instructions
- 1
Pour the sage & onion stuffing mix into a bowl and stir in the boiling water. Leave to rest for 10 minutes.
⏱️ 10 min - 2
Add the chicken mince, dried mixed Italian herbs, and season with salt and pepper to the stuffing mixture. Use your hands to ensure all of the ingredients are thoroughly combined.
⏱️ 5 min - 3
Divide the mixture into 20 equal-sized balls, rolling them into firm balls in the palms of your hands.
⏱️ 5 min - 4
Roll the balls in plain flour so they have a light coating, tapping off any excess.
⏱️ 5 min - 5
Heat a good glug of oil in a large non-stick pan with a lid over medium heat. Add the floured meatballs to the hot oil and fry for 10 minutes, stirring regularly until they are browned all over.
⏱️ 10 min - 6
Remove the browned meatballs from the pan and set them aside. They will not be cooked through yet.
⏱️ 1 min - 7
Add the finely chopped onion, thinly sliced large carrot, and finely sliced savoy cabbage leaves to the same pan. Fry on a medium heat for 5 minutes, stirring occasionally.
⏱️ 5 min - 8
Stir in the 2 tablespoons of plain flour to the vegetables in the pan. Continue to stir until the flour has been absorbed into the oil and the mixture is sizzling.
⏱️ 2 min - 9
Slowly add the chicken stock a little at a time, stirring continuously and bringing it to the boil each time before adding more. Stir in the dried sage.
⏱️ 5 min - 10
Simmer the stew base for 10 minutes.
⏱️ 10 min - 11
Stir in the single cream. Season with salt and pepper. Bring the stew back to the boil.
⏱️ 2 min - 12
Add the reserved meatballs back into the sauce. Place the lid on the pan. Simmer on a low heat for another 20 minutes, stirring once or twice until the meatballs are cooked through.
⏱️ 20 min - 13
Serve the Sage & Onion Chicken Ball Stew hot, perhaps over mashed potatoes.