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Dijon Chicken Casserole with Herb Dumplings |
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| Serves 4 |
Prep 15 mins |
Cooking 45 mins |
Easy |
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Ingredients |
25g butter
4 shallots,finely chopped
6 skinless, boneless chicken thighs, quartered into chunks
2 tsp plain flour
300ml white wine
150ml chicken stock
150ml double cream
2 tsp of tarragon, chopped
1 tbsp of parsley, chopped
2 tsp Dijon mustard
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For the dumplings
100g butter, frozen
200g self-raising flour
1 tsp of tarragon, chopped
2 tsp of parsley, chopped
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Heat the butter in a large
ovenproof casserole, then add the shallots and cook gently
until soft. Add the chicken, turning it until all the meat
is opaque and slightly golden. Sprinkle over the flour and
stir well. Add the wine, gradually stirring, then add the
chicken stock. Simmer for 15 minutes, then add the cream,
herbs and mustard and simmer for another 10 minutes.
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Heat the oven to 200C/fan
180C/gas 6. To make the dumplings, roughly grate the
butter and mix into the flour with the herbs and plenty of
seasoning. Add 3-4 tbsp cold water and mix until you have
a soft dough. Divide into 12 balls and sit them on top of
the casserole.
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Transfer to the oven for 20
minutes, until the dumplings are puffed and golden.
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DAILY
DINNERS 
