chicken thyme casserole

This is a basic, really easy to make and filling chicken casserole. It easily serves four with leftovers making a pie filling for four for another meal – it’s frugal!

what you need:

  • 4 chicken breasts – skinless (or use 6-8 thigh fillets – skinless)
  • 2 large onions
  • 6 big carrots
  • 2 leeks
  • glass of wine (if wish – otherwise make up difference with stock)
  • 1 pint chicken stock
  • handful of thyme leaves or couple of teaspoons of dried thyme
  • 2 cloves of garlic finely chopped
  • for the dumplings – 4 tbs plain flour, 4 tbs self-raising flour, 1/4 pk butter, tsp dried oregano.

what you do:

  • preheat the oven to 180C
  • warm a splash of olive oil in a large oven proof pan – chop the chicken in to chunks and throw it in the pan to start cooking.
  • peel and chop the onions and garlic and add them to the pan.
  • slice the leeks and carrots add to the pan
  • pour in the wine if using
  • add the chicken stock and a hand full of thyme leaves – season with salt & pepper
  • transfer pan to the oven and cook for around 2 hours
  • when there is 45 minutes remaining add the dumplings

dumplings:

  • put the flours and butter into a mixing bowl and rub the butter into the flour with your fingers until it looks like breadcrumbs.
  • add the oregano and season with salt and pepper
  • tip in cold water and drop at a time and mix into a firm dough
  • take ping-pong sized chunks of dough and roll between floured hands into a ball shape.
  • add the dumplings to the stew when there is 45 minutes cooking time remaining – when adding them check liquid level and if necessary top up with boiling water.

to serve:

this casserole is lovely with parsnip & parmesan mash or simple mashed potatoes, chips or perhaps a roast potato or five….

leftover stew can be used as a pie filling making another meal – simply reheat filling – add pie crust & bake in the oven for 20 minutes.

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