Chicken Casserole & Cheesy Herb Dumplings
4.84 from 12 votes
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Chicken Casserole & Cheesy Herb Dumplings

A delicious chicken casserole cooked with vegetables and white wine with comforting cheesy herb dumplings!
Course Main
Cuisine British
Prep Time 40 minutes
Cook Time 6 hours 15 minutes
Total Time 6 hours 55 minutes
Servings 4
Author Camilla

Ingredients

  • 750 - 1 Kg / 1lb 10oz – 2lb 3oz Chicken thighs skinned & boned (or leave bone in)
  • 2 tbsp Rapeseed Oil
  • 4 Medium potatoes chopped into roughly 2cm pieces
  • 2 Large carrots thickly sliced
  • 2 Onions roughly chopped
  • 2 Celery sticks thickly sliced
  • 1 Garlic clove chopped
  • 1 Bouquet Garni
  • 250 ml / 9 fl oz White Wine
  • 250 ml / 9 fl oz Chicken Stock made with 1 stock cube
  • 4 tbsp Plain flour
  • 1 tsp Onion Granules
  • Salt & Pepper
  • For Dumplings:
  • 120 g / 4 oz Self raising flour
  • 60 g / 2 oz Suet
  • 30 g / 1 oz Grated Cheddar
  • 1 tsp Mixed herbs
  • Salt & Pepper
  • 6 tbsp water approx

Instructions

  1. Mix together the flour, onion granules, salt & pepper.
  2. Coat the chicken pieces in the flour
  3. Heat 1 tbsp of oil in a pan, brown the chicken thighs and then set aside in slow cooker.
  4. Add another tbsp of oil and fry all the vegetables for a few minutes.
  5. Add the white wine, chicken stock, bouquet garni and seasoning.
  6. Then add the chicken back to the pan and bring to the boil.
  7. Spoon into slow cooker and cook on low for 6 hrs or high for 4 hours.
  8. Later, make the dumplings by mixing the flour, suet, cheddar, herbs and seasoning together adding enough water to make a firm dough.
  9. Divide into 8 equal balls and place on casserole for the last hour of cooking turning the heat up to high (if low has been used).
  10. Serve with your favourite green vegetables.