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Chicken Casserole with Herb Dumplings

Chicken Casserole with Herb Dumplings

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Chicken Casserole with Herb Dumplings

This hearty winter casserole is a main meal in itself, but is especially good when served with freshly steamed greens.

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Instructions

  1. 1

    Season the flour with salt and pepper. Toss the chicken pieces in the flour to coat. Heat half the oil in the casserole and fry the chicken, turning often, for 6 minutes, or until brown all over. Remove and keep warm. Pour the fat from the pan.


  2. 2

    Add the remaining oil, carrots, leeks, celery, and swede to the casserole, and stir over the heat for 3–4 minutes to colour lightly. Return the chicken to the casserole, and add the stock and Worcestershire sauce. Bring to the boil, then reduce the heat, cover, and simmer for 20 minutes.


  3. 3

    Meanwhile, to make the dumplings, place the flour in a bowl and stir in the suet, parsley, and dried herbs, and season to taste with salt and pepper. Stir in 5–6 tbsp cold water, or just enough to make a soft, not sticky, dough. With lightly floured hands, divide into 12 balls.


  4. 4

    Remove the casserole lid and arrange the dumplings over the top. Cover and simmer for a further 20 minutes, or until the dumplings are risen and fluffy. Serve in the casserole.


Ingredients

  • 1 tbsp Plain Flour
  • 2 pinches Salt
  • 8 Chicken Thighs and Drumsticks
  • 1 pinch Black Pepper, freshly ground
  • 2 tbsp Olive Oil
  • 2 Carrots, sliced
  • 2 Leeks, sliced
  • 2 Celery Sticks, sliced
  • ½ Swede, diced
  • 500ml Chicken Stock
  • 2 tbsp Worcestershire Sauce
  • 125g Self-Raising Flour
  • 60g Light Suet, shredded
  • 1 tbsp Parsley, chopped

Serves 4

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Recipe published with permission from © Dorling Kindersley Limited. The Cooking Book 2008

http://www.dorlingkindersley-uk.co.uk/

The Cooking Book   £25.00  

The Cooking Book
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