Chicken casserole with herby dumplings

Chicken casserole with herby dumplings

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(7 ratings)

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Cooking time

Prep: 30 mins Cook: 1 hr, 10 mins

Skill level

Easy

Servings

Serves 6

Bypass the suet and make lighter dumplings for this family-friendly one-pot stew

Nutrition and extra info

Additional info

  • Freeze without dumplings
Nutrition info

Nutrition per serving

kcalories
744
protein
34.9g
carbs
43.9g
fat
38.3g
saturates
17.3g
fibre
4.3g
sugar
6.6g
salt
3g

Ingredients

  • 12 skinless chicken pieces - a mixture of thighs and drumsticks on the bone, and halved chicken breasts
  • 3 tbsp plain flour
  • 2 tbsp sunflower oil
  • 2 onions, sliced
  • 2 carrots, diced
  • 200g bacon lardons, smoked or unsmoked, or streaky rashers, snipped
  • 3 bay leaves
  • 3 sprigs thyme
  • bottle of cheap red wine
  • 3 tbsp tomato paste
  • 1 chicken stock cube

For the herby dumplings

  • 140g cold butter, diced
  • 250g self-raising flour
  • 2 tbsp chopped mixed herbs - try parsley, thyme and sage or chives

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Method

  1. Heat oven to 180C/160C fan/gas 4. Toss the chicken pieces with the flour and some salt and pepper, to coat them – it’s easy to do this in a plastic food bag.
  2. Heat the oil in a casserole with a lid. Brown the chicken pieces well on all sides – you’ll need to do this in batches. Remove all the pieces to a plate, and tip the onions, carrot, lardons, bay and thyme into the pan. Cook gently for 10 mins until the onion is softened.
  3. Return the chicken pieces, with any juices that have collected on the plate. Then pour in the red wine and tomato paste and crumble in the stock cube. Add a splash of water if you need, until the chicken is almost covered. Bring to the boil, then cover with a lid and bake in the oven for 20 mins. Remove the lid and bake for another 10 mins while you make the dumplings.
  4. Rub the butter into the flour with your fingertips until it feels like fine breadcrumbs. Stir in the herbs with ½ tsp salt and some pepper. Drizzle over 150ml water, and stir in quickly with a cutlery knife to form a light dough. Use floured hands to shape into ping pong sized balls.
  5. Place the dumplings on top of the stew and bake for 20 mins more until the dumplings are cooked through.

Recipe from bbcgoodfood.com, February 2013

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Comments

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dianeedencroft's picture

This went down very well with the family and guests. I prepared it earlier and made the dumplings which I left in a roll and wrapped in cling film and placed in the fridge. All I had to do was pop everything in the oven at the precise time. The men loved the dumplings.

engelo's picture

The dish is great but dumplings a catastrophe. I followed the instructions precisely but it was an utter failure... Did anyone manage to make the dumplings turn into edible matter?

lindsayloorolls's picture
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I have to live up to a mother in law who makes dumplings so no pressure on me when making this dish! I managed them and they tasted ok I surprised myself. Were they hard of soggy. Maybe it was the water content?

engelo's picture

"Place the dumplings on top of the stew" - does this mean that the dumplings physically touch the stew or are they steamed above the stew somehow?

lindsayloorolls's picture
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Yes rest them on the top and they will cook through the steam.

lindsayloorolls's picture
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Lovely easy recipe. I followed it for the slowcooker. Wasn't sure of how much wine so bought a small bottle of red (one glass bottle) then added water (used 1/2 of the empty wine bottle as measure). I bought a pack of fillet chicken thighs (7 pieces) and this was enough for 5. Dumplings were a little sticky when added the water so put a bit of extra flour in. Great results as thick sauce which was good as sometimes in slowcooker things can be too watery. I used sage and basil for dumplings as that's all that I had and they were a hit from a 1 year old to a 39 year old. This made enough for 5. A family hit.

carolanddave's picture

This is a lovely recipe. I added some garlic and put some potatoes and carrots in as well while the casserole was cooking. There wasn't much juice left though as the potatoes took it all, but it was very tasty. The dumplings were lovely too. Also put chorizo in, which went well with the chicken. Will definitely do it again, perhaps with beef next time.

retroruth's picture

Gorgeous! Just added garlic. Really good dumplings too.

popadum's picture

Not a hit with the family as the dumplings were floury (perhaps I made them wrong?).

Scandichick's picture

This was utter heaven - true comfort food and my 6 and 8 year olds couldn't get enough of it! Make it now!

jocampbell1's picture
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Delicious. I'll be making this again when I have friends round for dinner.

kirconnel's picture

In answer to HBobbitt, Yes you can use beef, but then it would be best in a slow cooker. I replaced the chicken with 1kg of diced stewing steak and used chorizo instead of bacon. Being garlicholics, I added four large garlic cloves. Didn't feed six though. Four hungry adults and it was all gone

hbobbitt's picture

Could you use beef?

suebri53's picture

What a lovely dish tasty, easy and real comfort food.

jdwillow26's picture
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Really enjoyed this, was my first attempt at dumplings and I loved them. Will be making this again.

heatherlamb1's picture
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Always trying to find easy chicken dishes to make for the whole family. This one was really easy and pleased everyone (including two fussy teenagers). Planning to do this as a dinner dish for guests it was so foolproof. Delicious.

shonar0612's picture

Thanks- i did indeed use the whole bottle and must say I was a bit dubious about how it would turn out but it was very very nice!

alisondavey's picture

Shonar0612 - You use the whole bottle!! Mmmmmmm.....

shonareyno's picture

Anyone know how much wine?

jennisalkeld's picture
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Very tasty!

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