Chicken casserole with herby dumplings

Chicken casserole with herby dumplings

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(17 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

    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

    Sunflower oil

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

  • 2 onions, sliced
    Onion

    Onion

    un-yun

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

  • 2 carrots, diced
    Carrot

    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 leaves
  • 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

    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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JacquiMrsC
15th Nov, 2014
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
30th Apr, 2014
5.05
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
23rd Mar, 2014
"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
30th Apr, 2014
5.05
Yes rest them on the top and they will cook through the steam.
lindsayloorolls
17th Mar, 2014
5.05
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
1st Mar, 2014
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
31st Jan, 2014
Gorgeous! Just added garlic. Really good dumplings too.
popadum
4th Nov, 2013
Not a hit with the family as the dumplings were floury (perhaps I made them wrong?).
Scandichick
8th Oct, 2013
This was utter heaven - true comfort food and my 6 and 8 year olds couldn't get enough of it! Make it now!
jocampbell1
23rd Apr, 2013
5.05
Delicious. I'll be making this again when I have friends round for dinner.

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