Monday, 24 September 2012

Back in the Kitchen - Chicken Casserole with Dumplings

Baby Jack is three months old and I don't know where I got the idea that I could maintain a blog and have a new baby and keep up my general status as 'domestic goddess' whilst doing my Masters... Never the less, I'm starting to find my rhythm as a mother and consequently the goods have been rolling out of the kitchen again much to my husbands delight. His new favourite is Chicken Casserole with Dumplings; one of the few savoury dishes I have developed (I'm much more of a sweet tooth). Whilst this dish is very easy to prepare, its a bit time consuming so I suggest saving it for the weekend. It has become a Sunday favourite in our house. It makes 4 generous serves has lots of vegetable goodness.

Ingredients

Casserole

800g - 1kg chicken thigh fillets (you want at least 8 decent fillets - 2 per serve)
20g butter
1tbsp oil
1 large onion, diced
3 celery sticks, sliced
3 carrots, peeled and sliced
2 cloves garlic, crushed
1 tbsp plain flour, heaped
1 can tomatoes (400g)
2 cups chicken stock
1 bay leaf
salt and pepper to taste

Dumplings

3/4 cup self-raising flour
40g butter, diced
1/3 cup parmesan cheese
1 tsp mustard powder
1 tbsp fresh chopped parsley (or 1 tsp dried parsley)
pinch salt
2 tbsp water
3 tbsp milk

Method

Preheat oven to 180° celsius. Melt butter and oil in large casserole dish on the stove top (I use a le creuset) and fry trimmed chicken fillets until sealed on all sides. Remove chicken, add onion, garlic, celery and carrot to pan; soften for about 10 minutes. Add flour and stir for 1 minute. Add tomatoes, stock and bay leaf. Season to taste and bring to the boil. Return chicken to the put and cook covered in the centre of the oven for an hour.

Meanwhile, make dumpling dough. Sift flour into a bowl and rub in butter. Add cheese, mustard, salt and parsley. Make a well in the centre and add milk and water. Form a rough dough, wrap in plastic and set aside.

After an hour, remove casserole from oven and increase temperature to 200° C. Make eight small balls out of dumpling dough and place on top of casserole. Replace lid and return to oven for a further 30 minutes, remove the lid for the final 5 minutes to brown the dumplings. 

No comments:

Post a Comment