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June 27, 2017

Chicken & Dumpling Casserole.

Posted on June 14, 2017 by in Chicken

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Chicken & Dumpling Casserole

This Chicken & Dumpling Casserole, is winter comfort in one pot.

I saw a Chicken & Dumpling Casserole being made on the Foodnetwork Show Dinner at Tiffany’s. I’ve had dreams and visions about it since. You know just one of those recipes that you have to make. I missed the middel of the show, only saw the beginning and then end and that was enough to get me going.

So I followed my own head and in the process just reminded myself about a few important things that we sometimes skip. Then we wonder why our recipes do not taste as good as we had hoped for.


Chicken & Dumpling Casserole

Important tips when making a stew or casserole.

Build your flavors from the first step. Take time to brown the meat and saute the veggies, it is worth it!

Carrots, onion and celery form the Holy Grail of a good stew.

Cut the vegetables in small cubes – yes all the same size ( it just looks beautiful, like little pearls). I saute mine in olive oil and butter. The oil for color and the butter for flavor.

Brown the meat – this is such an important stp and not only does it add loads of flavor to the dish, it thickens at the same time, if you dust the meat with a flour before frying.

Low and Slow is the best way to cook a stew – never boil, because the vegetables will completely disintegrate. So keep stock warm to add little bits every now and then when needed.

Never thicken a stew with soup powder, it is way too salty. Be cautious when adding water and if you must, make a roux ( a little flour mixed with oil to form a paste which you stir into the stew) to thicken the stew.

Chicken & Dumpling Casserole

Chicken Casserole with Dumplings

serves 4-6

Ingredients

1 kg chicken breast meat – cut into biggish pieces ( You can use thighs if you have more time for longer cooking)

1 big onion – finely cubed

2 big carrots –  cubed

3 sticks celery –  cubed

1 fennel bulb –  cubed

3 potatoes – peeled and cubed

2 T/30 ml olive oil

1 T/5 ml butter

2T/10 ml smoked paprika

a few sprigs thyme

a few sprigs oregano

salt and white pepper

a little white wine – optional

+- 1 liter stock/4 cups chicken stock

250 ml cream

For the dumplings

2 cups/500ml flour

1t/5ml baking powder

3 ml baking soda or bicarbonate of soda

5 ml salt

10 ml fresh thyme or oregano

10 ml fresh parsley

4 balls Bedouin Cream Cheese Labneh or  half a cup of buttermilk or yogurt – I used the garlic flavor

2T/30 ml of the oil from the Bedouin jar or olive oil

enough milk to make a stiff dough

Method

Heat a big flat cast iron casserole on the stove and add the butter and oil. Add all the vegetables, herbs and spices and fry over medium heat until the onion “shines”. Remove the vegetables from the pan with a slotted spoon. Fry the chicken in the same pot, add a little more oil if needed. Fry until the chicken browns slightly. Add the white wine or a little of the stock to just lift the flavors that is in the bottom of the pot/pan. Add the vegetables and about half of the stock. Cover with the lid and simmer on low heat until the chicken is cooked – about 20 minutes. Keep your eye on the pot, stir as little as possible and add more stock when needed.

In the meantime, make the dumplings. Place all the dry ingredients in a bowl. Add the labneh balls, herbs, salt and oil and just enough milk to make a stiff dough. Roll the dough in small balls. Open the lid of the chicken casserole, add all the cream and gently stir through. There must be enough liquid for the dumplings to absorb. Place the dumplings on/in the stew and scoop a little sauce over each dumpling. Place the lid back on and cook for 15 minutes.  Serve with steamed vegetables and chopped fresh parsley.

Chicken & Dumpling Casserole

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