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Chicken casserole with herby cheddar dumplings
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Warming, comforting and a definite winter warmer - this chicken casserole by Jo Pratt is a dinner all the family will enjoy
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Serves: 4
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Prep time: 15 mins
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Cooking time: 40 mins
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Total time: 55 mins
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Skill level: Easy peasy
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Costs: Cheap as chips
Ingredients
This dish is one for all the family - it can be pureed for babies and any leftovers will freeze well.
- 8 chicken thighs, skinless and boneless
- 200g unsmoked lardoons or pancetta or diced pancetta
- 4 shallots (6 if small)
- 2 sticks of celery sliced into 1cm pieces
- 2 medium carrots, peeled and sliced into 1cm pieces
- 1 bay leaf
- 1 tbsp tomato puree
- 500ml chicken stock
- 2tbsp olive oil
- 2tbsp plain flour
- Salt and pepper for seasoning
- Freezer bag
- Casserole dish
For the dumplings
- 100g self-raiding flour
- 100g fresh white breadcrumbs
- 140g butter, cubed
- 100g mature cheddar, finely grated
- 1 tsp dried thyme
- 2 medium eggs, lightly beaten
- Seasoning
- 200g broccoli, each stalk cut in half
Method
- Heat 1tbsp of olive oil in a large casserole over a low heat and add the unsmoked lardons. Cook until they are golden and slightly crunchy. Remove from the casserole dish with a slotted spoon and sit on a piece of kitchen paper.
- Toss the chicken thighs in the plain flour and season well with salt and pepper. This can either be done in a bowl or, to make the job really easy, toss together in a large freezer bag. Add to the casserole dish and fry over a high heat until browned all over. Remove from the casserole and then add the remaining 1 tbsp of oil.
- Add the shallots peeled and roughly chopped, celery and the carrots and cook for a few minutes until the shallots are softened, then return the lardons and chicken to the casserole, along with bay leaf, tomato puree and chicken stock. Stir to mix everything together, and then bring to the boil. Cover with a lid and place in the oven for 30-40 minutes.
- While the casserole is cooking you can prepare the dumplings. Place the self-raising flour, fresh white breadcrumbs and butter in a food processor and blitz to a crumb consistency. Add the mature cheddar, dried thyme, eggs and seasoning. Briefly blitz until the mixture forms a fairly moist dough. Using floured hands, shape the dough into 12 even sized balls.
- After 30 minutes of cooking the casserole, remove from the oven and stir in the broccoli. Sit the dumplings on top and return the casserole to the oven for a further 10-15 minutes, without the lid this time, until the dumplings are lightly and golden. Serve hot.
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Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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