Chicken Casserole with Dumplings

A hearty British casserole with tender chicken, root vegetables, and fluffy herb dumplings in a rich gravy.

SHOPPING LIST

• chicken thigh fillets8
• carrot2
• swede1
• onion1
• chicken stock cube2
• plain flour100g
• baking powder2 tsp
• dried mixed herbs1 tsp
• butter50g
• vegetable oil1 tbsp

METHOD

1. 1Peel and chop the carrot, swede, and onion into bite-sized pieces.
2. 2Heat the vegetable oil in a large casserole pot, add the chicken thigh fillets, and brown on all sides for 8 minutes.
3. 3Add the chopped vegetables to the pot and stir for 3 minutes.
4. 4Crumble in the stock cubes, add 800ml of water, and bring to a simmer, then cover and cook for 45 minutes.
5. 5While the casserole simmers, rub the butter into the plain flour and baking powder until it looks like breadcrumbs, then stir in the dried herbs and 3 tbsp of water to form a dough.
6. 6Shape the dough into 8 small dumplings and drop them into the casserole.
7. 7Cook uncovered for 20 minutes until the dumplings are puffed and cooked through.
8. 8Serve hot in bowls.

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