Chicken casserole with herby dumplings
Chicken casserole with herby dumplings might be a good recipe to expand your main course collection. For $3.86 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. One serving contains 1141 calories, 54g of protein, and 73g of fat. This recipe serves 6. This recipe from BBC Good Food requires bay leaves, bone in chicken thighs, tomato paste, and thyme. From preparation to the plate, this recipe takes around 1 hour and 40 minutes. It can be enjoyed any time, but it is especially good for Winter. 298 people were glad they tried this recipe. Taking all factors into account, this recipe earns a spoonacular score of 81%, which is outstanding. Similar recipes include Chicken & red wine casserole with herby dumplings, Pork goulash with herby dumplings, and Vegetable stew with herby dumplings.
Servings: 6
Preparation duration: 30 minutes
Cooking duration: 70 minutes
Ingredients:
3 bay leaves
12 skinless chicken pieces - a mixture of thighs and drumsticks on the bone, and halved chicken breasts
140g cold butter, diced
2 carrots, diced
1 chicken stock cube
2 tbsp chopped mixed herbs - try parsley, thyme and sage or chives
2 onions, sliced
3 tbsp plain flour
250g self-raising flour
2 tbsp sunflower oil
3 sprigs thyme
3 tbsp tomato paste
bottle of cheap red wine
Equipment:
oven
frying pan
knife
Cooking instruction summary:
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. 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. 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.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.Place the dumplings on top of the stew and bake for 20 mins more until the dumplings are cooked through.
Step by step:
1. Heat oven to 180C/160C fan/gas
2. 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.
3. 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.
4. 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. 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.
5. 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.
6. Remove the lid and bake for another 10 mins while you make the dumplings.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.
7. 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.
8. Place the dumplings on top of the stew and bake for 20 mins more until the dumplings are cooked through.
Nutrition Information:
covered percent of daily need
