Hi, this recipe is from Spar's Wintertime magazine, 2021/22 issue, page 11.
This casserole was so tasty! My parents both enjoyed the gravy / broth that it was made in and so did I. Luckily, the chicken didn't dry out in the long cook either, which I was concerned about. But, even if it had done, there would've been enough stock to hide it!
The dumplings were really easy to make and were a nice change from bread or mash with a casserole. I enjoyed the addition of herbs into them and next time I would use fresh herbs, not dried, to make the dumplings look nicer and more vibrant. Also, I think the addition of red pepper would be nice in the casserole too: add (diced) with the onion in step 3, if you like.
Lastly, if you are trying to cut down on meat this year. You could either go completely veggie (see 'dietary info') or, you could swap half the meat for pulses or a vegan 'chicken' alternative and see how it goes for you.
Enjoy!
Hazel :)
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Dietary Info:
-Unsuitable for Vegans
{In place of the chicken breasts, use 2x400g tins of chickpeas (or another preferred pulse), you could also add some bulgur wheat to the casserole to bulk it out more. Or, use meat alternatives like chopped up veggie sausages or veggie chicken like Quorn or Vegetarian Butchers. In place of chicken stock, use a vegetable stock cube. And for the bacon, use a vegan 'bacon' or a different, smaller tin of pulses, just 200g this time. Maybe one of those small tins of sweetcorn. See 'contains dairy' for more ideas.}
-Unsuitable for Vegetarians
{See above.}
-Contains Gluten
{Leave out the dumplings and serve with mashed potato or a gluten-free bread / carbohydrate. If you wanted, you could use a gluten-free plain and self-raising flour, but you will need more liquid as they absorb more water than glutenous flour. Double check the stock you use as well.}
-Contains Dairy
{In place of butter, use a plant-based one, like Flora. Or you could serve without dumplings and just serve with bread or mashed potato (made with dairy-free milk and butter).}
-No Nuts
-Main Meal
Serves: 6 {I used 4 chicken breasts to serve 4.}
Prep Time: approx. 20mins
Cooking Time: approx. 1hour 25mins {Mine took an extra 5mins for the dumplings to cook fully.}
Ingredients:
-3tbsp SPAR plain flour {Any brand will do. You could use self-raising flour also.}
-6 SPAR chicken breasts cut in half and the skin removed {Any brand will do. I didn't remove any skin because I didn't find any on my meat, I think it was already skinned.}
-2tbsp SPAR vegetable oil {Any brand will do and any neutral oil will be fine, I used extra virgin olive oil.}
-2 onions, sliced {Brown or red (I used brown), and I diced them.}
-2 carrots, diced {I peeled these. If you don't peel them, make sure to wash thoroughly.}
-200g SPAR bacon, chopped into small pieces {Any brand will do and you can choose the type of bacon as well.}
-3 bay leaves {I used curry leaves.}
-3 thyme sprigs, optional {I used about 3/4tbsp of dried thyme.}
-250ml SPAR red wine {Any brand will do.}
-3tbsp tomato paste {This is the same as tomato purée.}
-1 chicken stock cube
For the dumplings:
-140g SPAR butter, diced {Any brand will do. Also, I used margarine.}
-250g SPAR self-raising flour
-2tbsp chopped mixed herbs {I used a mix of dried basil and dried thyme.}
Method:
1: Heat the oven to 180℃ / 160℃ fan / gas 4 / 350℉. Put the flour and a little salt into a plastic food bag, {I would do this in a mixing bowl as it is better for the planet.} add the chicken pieces and toss them so they're coated with the flour.
2: Heat the oil in a casserole dish with a lid. Add the chicken pieces and brown well on all sides. Transfer to a plate. {About 10-ish minutes, they don't need to be cooked all the way through at this point, they will finish up in the oven.}
3: Add the onions, carrot, bacon, bay and thyme to the pan. Cook gently for 10mins until the onion is softened. {Season with salt and pepper.}
4: Return the chicken pieces to the casserole dish, along with any juices that have collected on the plate. Pour in the red wine, 250ml water, tomato paste and stock cube.
5: Add a little more water if needed, {I added about 200ml extra water and that was with less chicken (I was making for 4 not 6) so you will probably need to top up the liquids.} until the chicken is almost covered. Bring to the boil, cover with a lid and transfer to the oven for 20mins. {Start making the dumplings now.}
6: Remove the lid and cook for another 10mins while you make the dumplings.
7: Rub the butter into the flour with your fingertips until it resembles fine breadcrumbs. Stir in the herbs with 1/2tsp salt and some pepper.
8: Drizzle over 150ml {cold} water, and stir it in quickly with a cutlery knife to form a light dough. Use floured hands to shape the dough into small balls.
9: Place the dumplings on top of the stew and bake for 20mins more until they are cooked through.
10: Serve immediately {with a vegetable side of your choice.}.
While you're here...
I have a Pinterest for all my recipes, where you can save them to boards for the future and categorise them into different types of recipe e.g Sunday Dinners, picnic ideas etc. My account is @hazellikestocook, or find the link below. Also, I have a whole blog post explaining this in more detail here and https://hazelscookingandbakingblog.blogspot.com/2021/02/pinterest.html.
https://pin.it/5xDvARk - my profile
This recipe:
https://pin.it/4BDHtJt
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