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
- 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.
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.