Creamy chicken casserole with potato dumplings
Creamy chicken casserole with potato dumplings | |
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Best recipe reviewBest dumplings! 5/5 I had never made potato dumplings until now - they make a really nice change. Paul R Smith |
Servings: | Serves 4 |
Calories per serving: | 764 |
Ready in: | 1 hour 15 minutes |
Prep. time: | 15 minutes |
Cook time: | 1 hour |
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.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- Chicken stew
- 1 large onion, peeled and chopped
- 3 cloves of Garlic, peeled and crushed or to taste
- 300 ml (1/2 pint) vegetable stock
- 120 ml (4 fl oz) white wine or dry sherry
- 4 large chicken breasts, skin removed
- 300 ml single cream
- 1 tablespoon fresh tarragon, chopped
- Pinch of mustard powder, to taste
- sea salt and freshly ground black pepper
- Dumplings
- 225 g (8 oz) floury potatoes (Desiree, King Edward), peeled, boiled and mashed
- 115 g (6 oz) suet
- 115 g (4 oz) self-raising flour
- Up to 50 ml (50 g) (2 fl oz) water, you'll need less or none at all if the potatoes are 'wet'.
- 2 tablespoons fresh mixed herbs, chopped
- sea salt and freshly ground black pepper
Mise en place
- Preheat the oven to 190° C (375° F - gas 5)
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After the oven
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Before the oven
Method
- Cut the chicken breasts into bite-sized pieces
- 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
- Add the tarragon and cream and heat gently for 5 minutes, stirring well. Season to taste
- 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.
- With lightly floured hands, roll into 6 balls
- Lay the dumplings onto the chicken casserole
- Bake uncovered for 30 minutes
- 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
- Get chicken pieces the economical way, joint the chicken yourself
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