Chicken Casserole & Cheesy Herb Dumplings
A delicious chicken casserole cooked with vegetables and white wine with comforting cheesy herb dumplings!
Servings 4
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
- Mix together the flour, onion granules, salt & pepper.
- Coat the chicken pieces in the flour
- Heat 1 tbsp of oil in a pan, brown the chicken thighs and then set aside in slow cooker.
- Add another tbsp of oil and fry all the vegetables for a few minutes.
- Add the white wine, chicken stock, bouquet garni and seasoning.
- Then add the chicken back to the pan and bring to the boil.
- Spoon into slow cooker and cook on low for 6 hrs or high for 4 hours.
- Later, make the dumplings by mixing the flour, suet, cheddar, herbs and seasoning together adding enough water to make a firm dough.
- 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).
- Serve with your favourite green vegetables.