Creamy chicken casserole with potato dumplings

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Recipe review

Best dumplings!

5/5 I had never made potato dumplings until now - they make a really nice change. Jerry, aka Chef (talk)

Creamy chicken casserole with potato dumplings
Creamy chicken casserole with potato dumplings
Servings:Serves 4
Calories per serving:764
Ready in:1 hour 15 minutes
Prep. time:15 minutes
Cook time:1 hour
Difficulty:Average difficulty
Recipe author:Chef
First published:19th January 2013

Chewy dumplings and creamy chicken with the strange, but wonderful flavour of tarragon make this an ideal winter stew.

Chicken stew

Ingredients

Printable 🛒 shopping list & 👩‍🍳 method for this recipe

Dumplings

Mise en place

  • Preheat the oven to 190° C (375° F - gas 5)

Method

  1. Cut the chicken breasts into bite-sized pieces
  2. Add the stock, onion, garlic, mustard powder wine and chicken pieces to a large oven proof casserole dish, bring to the boil, reduce the heat, cover and simmer for 15 minutes
  3. Add the tarragon and cream and heat gently for 5 minutes, stirring well. Season to taste
  4. In a bowl, mix the dumpling ingredients into a soft dough. If you're lazy like me, lob it all into a food-processor and blitz it. Add the water a little at a time until the mixture binds together. I've made these dumplings when they have had the consistency of thick double cream and they still cook out ok.
  5. With lightly floured hands, roll into 6 balls
  6. Lay the dumplings onto the chicken casserole
  7. Bake uncovered for 30 minutes
  8. Finish for 5 minutes under a grill to crisp the dumplings - keep you eye on them though, they burn easily.

Variations

If you don't have fresh herbs, use half the amount of dried herbs instead.

Chef's notes

Take a tip from Delia Smith, use crème fraiche instead of single cream as it is far less likely to split when heated.

See also

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