CHICKEN CASSEROLE DUMPLINGS RECIPES

Name: Chicken casserole with herby dumplings
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 1 h 40 min
Yield: 6
Cuisine: British
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; 140g cold butter, diced; 250g self-raising flour; 2 tbsp chopped mixed herb - try parsley, thyme and sage or chives

CHICKEN CASSEROLE WITH HERBY DUMPLINGS RECIPE - BBC GOOD …

Chicken casserole with herby dumplings recipe - BBC Good … image

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

Provided by Sarah Cook

Categories Dinner, Main course

Total Time 1 hours 40 minutes

Prep Time 30 minutes

Cook Time 1 hours 10 minutes

Yield 6

Number Of Ingredients 14

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
140g cold butter, diced
250g self-raising flour
2 tbsp chopped mixed herb - try parsley, thyme and sage or chives

Steps:

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, 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.
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.

Nutrition Facts : Calories 744 calories, FatContent 38.3 grams fat, SaturatedFatContent 17.3 grams saturated fat, CarbohydrateContent 43.9 grams carbohydrates, SugarContent 6.6 grams sugar, FiberContent 4.3 grams fiber, ProteinContent 34.9 grams protein, SodiumContent 3 milligram of sodium

CHICKEN CASSEROLE RECIPES - BBC GOOD FOOD

Chicken casserole recipes - BBC Good Food image

Make a hearty chicken dinner for the family using our collection of comforting one-pots, casseroles, tagines and stews – ideal for chilly evenings.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

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HUMBLE CHICKEN STEW & DUMPLINGS - JAMIE OLIVER

A simple delicious chicken stew done one of my favourite ways – with leftover chicken and fluffy dumplings. Enjoy!
From jamieoliver.com
Total Time 1 hours 40 minutes
Cuisine british
Calories 768 calories per serving

1. For this recipe, you will need 1 leftover chicken carcass, plus up to 300g leftover cooked chicken. Strip all the meat you can find off the chicken carcass, and put aside.
2. Place the carcass and any bones in a large pan and use a rolling pin to smash them all up. Cover with 1 litre of water, bring to the boil, then simmer for at least 30 minutes, skimming away any scum from the surface.
3. Meanwhile, finely slice the bacon and place in a large casserole pan on a medium heat with a lug of oil, while you peel and chop the onions, carrots, and potatoes or celeriac into 2cm dice.
4. Add to the pan along with the thyme sprigs and bay leaves. Cook for 10 minutes, stirring regularly.
5. Halve and stir in the mushrooms, along with the leftover chicken and plain flour.
6. Pour the stock through a sieve straight into the pan (topping up with a little water, if needed) and let it simmer for 20 minutes, or until thick and delicious, while you start your dumplings.
7. Place the self-raising flour and a pinch of sea salt in a mixing bowl. Coarsely grate in the butter and rub together until it resembles breadcrumbs.
8. Add 100ml of cold water and bring into a ball of dough. Divide into 12 pieces and roll into balls.
9. When the time’s up, loosen the stew with a good splash of water if needed, season to perfection, then transfer it to an ovenproof pan and place the balls on top.
10. Pop the lid on and bake at 190°C/375°F/gas 5 for 30 minutes, or until hot through and the dumplings are fluffy and cooked. Serve with some seasonal greens.

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HUMBLE CHICKEN STEW & DUMPLINGS - JAMIE OLIVER

1. For this recipe, you will need 1 leftover chicken carcass, plus up to 300g leftover cooked chicken. Strip all the meat you can find off the chicken carcass, and put aside.
2. Place the carcass and any bones in a large pan and use a rolling pin to smash them all up. Cover with 1 litre of water, bring to the boil, then simmer for at least 30 minutes, skimming away any scum from the surface.
3. Meanwhile, finely slice the bacon and place in a large casserole pan on a medium heat with a lug of oil, while you peel and chop the onions, carrots, and potatoes or celeriac into 2cm dice.
4. Add to the pan along with the thyme sprigs and bay leaves. Cook for 10 minutes, stirring regularly.
5. Halve and stir in the mushrooms, along with the leftover chicken and plain flour.
6. Pour the stock through a sieve straight into the pan (topping up with a little water, if needed) and let it simmer for 20 minutes, or until thick and delicious, while you start your dumplings.
7. Place the self-raising flour and a pinch of sea salt in a mixing bowl. Coarsely grate in the butter and rub together until it resembles breadcrumbs.
8. Add 100ml of cold water and bring into a ball of dough. Divide into 12 pieces and roll into balls.
9. When the time’s up, loosen the stew with a good splash of water if needed, season to perfection, then transfer it to an ovenproof pan and place the balls on top.
10. Pop the lid on and bake at 190°C/375°F/gas 5 for 30 minutes, or until hot through and the dumplings are fluffy and cooked. Serve with some seasonal greens.

See details

HUMBLE CHICKEN STEW & DUMPLINGS - JAMIE OLIVER

1. For this recipe, you will need 1 leftover chicken carcass, plus up to 300g leftover cooked chicken. Strip all the meat you can find off the chicken carcass, and put aside.
2. Place the carcass and any bones in a large pan and use a rolling pin to smash them all up. Cover with 1 litre of water, bring to the boil, then simmer for at least 30 minutes, skimming away any scum from the surface.
3. Meanwhile, finely slice the bacon and place in a large casserole pan on a medium heat with a lug of oil, while you peel and chop the onions, carrots, and potatoes or celeriac into 2cm dice.
4. Add to the pan along with the thyme sprigs and bay leaves. Cook for 10 minutes, stirring regularly.
5. Halve and stir in the mushrooms, along with the leftover chicken and plain flour.
6. Pour the stock through a sieve straight into the pan (topping up with a little water, if needed) and let it simmer for 20 minutes, or until thick and delicious, while you start your dumplings.
7. Place the self-raising flour and a pinch of sea salt in a mixing bowl. Coarsely grate in the butter and rub together until it resembles breadcrumbs.
8. Add 100ml of cold water and bring into a ball of dough. Divide into 12 pieces and roll into balls.
9. When the time’s up, loosen the stew with a good splash of water if needed, season to perfection, then transfer it to an ovenproof pan and place the balls on top.
10. Pop the lid on and bake at 190°C/375°F/gas 5 for 30 minutes, or until hot through and the dumplings are fluffy and cooked. Serve with some seasonal greens.

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