HERBY RECIPES

Name: Chicken & red wine casserole with herby dumplings
Cook time: 50 min
Total time: 1 h 45 min
Yield: 6
Cuisine: British
Ingredients: 6 part-boned chicken breasts or boned for slow cooker (see below); 3 tbsp plain flour; 3 tbsp olive oil; 3 onions, each peeled and cut into 8 wedges; 200g smoked bacon lardons; 3 garlic cloves, peeled and sliced; 300g large flat mushroom, sliced; 2 bay leaves; 2 tbsp redcurrant sauce; 3 strips of peeled orange zest; 300ml red wine; 300ml chicken stock; 100g self-raising flour, plus extra for dusting; 100g fresh white breadcrumbs; 1 tbsp wholegrain mustard; 140g butter, cubed; 2 tsp fresh thyme leaves, plus extra to serve; 2 tbsp fresh parsley, chopped; 2 egg, lightly beaten

CHICKEN & RED WINE CASSEROLE WITH HERBY DUMPLINGS RECIPE ...

Chicken & red wine casserole with herby dumplings recipe ... image

A rich and warming red wine chicken casserole - ideal for when it's cold and dark outside.

Provided by Jo Pratt

Categories Dinner, Lunch, Main course

Total Time 1 hours 45 minutes

Cook Time 50 minutes

Yield 6

Number Of Ingredients 19

Ingredients

6 part-boned chicken breasts or boned for slow cooker (see below)
3 tbsp plain flour
3 tbsp olive oil
3 onions, each peeled and cut into 8 wedges
200g smoked bacon lardons
3 garlic cloves, peeled and sliced
300g large flat mushroom, sliced
2 bay leaves
2 tbsp redcurrant sauce
3 strips of peeled orange zest
300ml red wine
300ml chicken stock
100g self-raising flour, plus extra for dusting
100g fresh white breadcrumbs
1 tbsp wholegrain mustard
140g butter, cubed
2 tsp fresh thyme leaves, plus extra to serve
2 tbsp fresh parsley, chopped
2 egg, lightly beaten

Steps:

Preheat the oven to fan 180C/ conventional 200C/gas 6. Season the chicken with salt and freshly ground black pepper, then coat lightly in a little of the flour. Heat the oil in a large ovenproof lidded casserole dish and, in batches, brown the chicken on both sides over a high heat. Remove the chicken and set aside.
Reduce the heat, add the onions and lardons and cook for about 5-8 minutes so they are golden tinged. Add the garlic, then sprinkle in the plain flour and cook for 1 minute, stirring to prevent sticking.
Add the mushrooms, bay leaves, redcurrant sauce and orange zest, then pour in the red wine and stock and season with salt and pepper. Bring to the boil, then return the chicken to the casserole dish, making sure it is well covered with the liquid. Put on the lid and cook in the oven for 30 minutes.
While the casserole is cooking, prepare the dumplings. Put the self raising flour, breadcrumbs, mustard and butter in a food processor and blitz to a crumb consistency. Add the thyme, parsley, eggs and salt and pepper. Briefly blitz until the mixture forms a fairly moist dough. Using floured hands, roll the dough into 6 large, even-sized balls.
Remove the casserole from the oven when the 30 minutes is up and sit the dumplings on top. Pop the lid back on and return to the oven for a further 20 minutes, until the casserole is cooked and the dumplings have puffed up. Spoon the chicken and sauce onto six plates and top each with a dumpling. Serve with a rich, fruity red wine.
If you want to use a slow cooker, brown the chicken in batches and transfer to the slow cooker pot. Add the flour, onions, lardons, garlic, mushrooms, bay leaves, redcurrant, orange zest, red wine and stock, and season. Cover and cook on High for 4 hours. Make the dumplings according to step 4, then sit on top of the casserole after 4 hours. Cook for another 1-2 hours, then serve.

Nutrition Facts : Calories 701 calories, FatContent 37 grams fat, SaturatedFatContent 17 grams saturated fat, CarbohydrateContent 38 grams carbohydrates, SugarContent 1 grams sugar, FiberContent 3 grams fiber, ProteinContent 47 grams protein, SodiumContent 2.55 milligram of sodium

BAKED COD WITH HERBY CRUST RECIPE - BBC FOOD

Baked cod with herby crust recipe - BBC Food image

Baked cod tastes great and it's a healthy option. The breadcrumb coating gives it crunch - so you won't miss the less healthy fried version!

Provided by BBC Food

Prep Time 30 minutes

Cook Time 30 minutes

Yield Serves 2

Number Of Ingredients 8

Ingredients

2 x 180g/6oz pieces of cod loin
2 tbsp fresh white breadcrumbs
2 tbsp chopped fresh herbs (such as a mixture of chervil, chives, parsley, coriander) - optional
1 clove garlic, crushed finely
2 tbsp olive oil
salt and freshly ground black pepper
140g/5oz new potatoes, any large ones cut in half
160g/6oz fresh or frozen peas

Steps:

Heat the oven to 200C/180C Fan/Gas 6.
Mix together the herbs (if using), garlic and oil. Stir in the breadcrumbs and season with salt and pepper. Put the fish on a baking sheet and spread the breadcrumb mixture over the fish. Bake in the oven for 10-15 minutes until the flesh becomes opaque and flakes easily.
Boil the potatoes in a large pan of water for 12-15 minutes, until cooked through. Boil the peas in a separate pan of water for a few minutes until just cooked. Take the cod out of the oven and serve with the potatoes and peas.

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