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Chicken Casserole With Herb Dumplings
Ingredients
- 1 2/5 kg oven ready chicken
- 225 gm onions roughly minced
- 1 med carrot roughly minced
- 50 gm celery roughly minced
- 1 x bay leaf
- 1 x salt and freshly grnd black pepper
- 1 Tbsp. extra virgin olive oil
- 900 gm leeks trimmed and thickly sliced
- 125 gm self raising flour
- 1/2 x level tsp baking pwdr
- 50 gm butter
- 1 x level tsp minced flat leafed parsley
- 1 x level tsp minced fresh thyme
- 125 gm ready toeat pitted prunes minced fresh chives to garnish cooked baby carrots to serve
Directions
- Place the chicken in a pan.
- Add in the onions carrot celery bay leaf and 1 level tsp salt.
- Add in 1 litre cool water bring to the boil then cover and place on the floor of the simmering oven for 2 hrs or possibly till the chicken is cooked.
- Meanwhile heat the oil and cook the leeks on the boiling plate for 5 to 6 min or possibly till lightly golden brown.
- Add in to the casserole for the last 20 min of the cooking time.
- Lift the chicken out of the pan and throw away the skin and bones roughly shred the meat and return to the saucepan with the stock
- Sift the flour baking pwdr and a healthy pinch of salt into a bowl.
- Rub in butter then stir in the herbs and 4 tbsp water to make a soft dough shape into twelve 25mm balls.
- Place on a baking sheet lined with greaseproof paper and cook on the grid shelf on the floor of the roasting oven for 12 to 15 min or possibly till golden brown.
- Bring the casserole to the boil season well then add in the prunes and simmer gently for 5 min.
- Garnish with chives and serve warm with the dumplings and carrots.
- Excellent for winter lunches this casserole is similar to the french pot au feu dishes falling somewhere between a very satisfying soup and a main dish.
- Serves 6
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