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Chicken casserole with herby dumplings

Chicken casserole with herby dumplings

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A star rating of 4.6 out of 5.54 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

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

  • Freezable (Freeze without dumplings)
Nutrition: per serving
NutrientUnit
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
  • 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
  • 250ml 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 herb - try parsley, thyme and sage or chives

Method

  • STEP 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.

  • STEP 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.

  • STEP 3

    Return the chicken pieces, with any juices that have collected on the plate. Then pour in the red wine, 250ml water and tomato paste and crumble in the stock cube. Add a splash more 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.

  • STEP 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.

  • STEP 5

    Place the dumplings on top of the stew and bake for 20 mins more until the dumplings are cooked through.

RECIPE TIPS
IF YOU WANT TO USE A SLOW COOKER...
Use boneless chicken pieces as the meat becomes very tender and can leave chunks of stew in the stew. Flour the chicken as above. Heat the oil in a frying pan and brown the chicken in batches, followed by the lardons and onions. Transfer everything to the slow cooker along with the rest of the stew ingredients. Cover and cook on High for 4 hours. Make the dumplings as above and sit on top of the stew, cook for a further hour, then serve.

Goes well with

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A star rating of 4.6 out of 5.54 ratings
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