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Рецепт Chicken Casserole With Herb Dumplings

by Global Cookbook

Ингредиенты

1 2/5 kg oven ready chicken 225 gm onions roughly minced 1 med carrot roughly minced 50 gm celery roughly minced 1 x bay leaf 1 x salt and freshly grnd black pepper 1 Tbsp. extra virgin olive oil

900 gm leeks trimmed and thickly sliced 125 gm self raising flour 1/2 x level tsp baking pwdr 50 gm butter 1 x level tsp minced flat leafed parsley 1 x level tsp minced fresh thyme 125 gm ready toeat pitted prunes minced fresh chives to garnish cooked baby carrots to serve

Инструкции

1. Place the chicken in a pan.
2. Add in the onions carrot celery bay leaf and 1 level tsp salt.
3. Add in 1 litre cool water bring to the boil then cover and place on the floor of the simmering oven for 2 hrs or possibly till the chicken is cooked.
4. Meanwhile heat the oil and cook the leeks on the boiling plate for 5 to 6 min or possibly till lightly golden brown.
5. Add in to the casserole for the last 20 min of the cooking time.
6. Lift the chicken out of the pan and throw away the skin and bones roughly shred the meat and return to the saucepan with the stock
7. Sift the flour baking pwdr and a healthy pinch of salt into a bowl.
8. Rub in butter then stir in the herbs and 4 tbsp water to make a soft dough shape into twelve 25mm balls.
9. Place on a baking sheet lined with greaseproof paper and cook on the grid shelf on the floor of the roasting oven for 12 to 15 min or possibly till golden brown.
10. Bring the casserole to the boil season well then add in the prunes and simmer gently for 5 min.
11. Garnish with chives and serve warm with the dumplings and carrots.
12. Excellent for winter lunches this casserole is similar to the french pot au feu dishes falling somewhere between a very satisfying soup and a main dish.
13. Serves 6

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