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Chicken casserole with herby dumplings

Chicken casserole with herby dumplings

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(13 ratings)

Prep: 30 mins Cook: 1 hr, 10 mins

Easy

Serves 6
Bypass the suet and make lighter dumplings for this family-friendly one-pot stew

Nutrition and extra info

  • Freeze without dumplings

Nutrition: per serving

  • kcal744
  • fat38.3g
  • saturates17.3g
  • carbs43.9g
  • sugars6.6g
  • fibre4.3g
  • protein34.9g
  • salt3g
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Ingredients

  • 12 skinless chicken pieces - a mixture of thighs and drumsticks on the bone, and halved chicken breasts

    Chicken

    chik-en

    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • 3 tbsp plain flour
  • 2 tbsp sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 2 onion, sliced

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 carrot, diced

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 200g bacon lardon, smoked or unsmoked, or streaky rashers, snipped
  • 3 bay leaf
  • 3 sprigs thyme

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • bottle of cheap red wine
  • 3 tbsp tomato paste
  • 1 chicken stock cube

For the herby dumplings

  • 140g cold butter, diced

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 250g self-raising flour
  • 2 tbsp chopped mixed herb - try parsley, thyme and sage or chives

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.

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Comments, questions and tips

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Comments (29)

nmaslin's picture
5

Made this taking on the advice below, adding garlic and not much wine. i added a little chilli my own preference. Went down a treat with the family, will be making this again

charlie66sasha's picture

Oh wow I made this for the first time at the weekend and it was so easy and soon lovely, and I love the dumplings! Hubby wasn't sure if he would as he likes suet dumplings, but yes it was definitely a success for him also. I halfed the amount of mixture for dumplings 70gr butter and 125gr flour and made 5 dumplings which was perfect for the two of us, and I only used 250lt stock and 250lt red wine which was perfect consistency.. It was so good I'm making again tonight! I also added the garlic and mushrooms..

stayloa's picture
5

Fantastic casserole. I made two batches - one for our baby with only a couple of lardons and half a very low salt stock cube and one for the grown ups with lardons and normal stock. Both were excellent!

Really easy to cook - I made it I'm the morning then reheated it at dinner. The extra cooking time helped make the chicken incredibly soft. It just fell apart.

Dumplings were perfect - we opted for just sage. They were a bit wet with the water but rolling them with plenty of flour held them together and the were light, moist and tasty.

Leftovers for tomorrow - will be making this again!

deedeeandme's picture

Made this a couple of night's ago and will defo make again. The pot was empty!! Only changes made were that I used 250ml of red wine (that's all I had). Think a whole bottle of red would be too overpowering as 250ml of red seemed just the perfect taste. Added some garlic and used 2 stock cubes also. Great winter dish!

sarahjanechapman's picture

Even the children loved the casserole, very easy to mak. Cooked the food and left in the oven for a couple of hours which made the chicken really tender. Would definitely put mushrooms in next time.

michaelaproctor's picture
5

This was so lovely! I have made this the night before for our camping trip and brought it next day for 5 mums and 9 kids. It went down a treat with everyone and all mums asked for the recipe. Perfect for a rainy day :)

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?

JacquiMrsC's picture

Don't use all of the water .... I added bit by bit until the correct consistency - probably only around 50ml used. Good luck with next attempt!

lindsayloorolls's picture
5

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
5

Yes rest them on the top and they will cook through the steam.

lindsayloorolls's picture
5

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
5

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?

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Questions (1)

Burtonjennie's picture

Does anyone know how many this serves? I've got 6 adults, 2 teenagers & 3 kids to serve on Sunday been looking for something I can throw in the slow cooker in the morning as well be busy all day!

Tips (1)

chrisnation's picture

As Raymond Blanc on 'Kew On A Plate' has it - "don't use a wine that cost more than £5.50". In fact, a really cracking Chilean cab sauv that well and truly stands drinking with this casserole, the beef version and many others, can be had - amazing for the money - for £3.99 at the discount s/mkt that rhymes with 'tiddle'.

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