lekhafoods
autorImage12
08 September 2014,09:47 by
V.Chitralekha

Posted in

Rate this Article:

 Print Hits: 1,910

CHICKEN CASSEROLE WITH RED WINE & DUMPLINGS

Serves :
6

Preparation Time :
30 minutes

Cooking Time :
2 hours

Preparation Method :

  • Casserole Preheat the oven to 325°F (170°C/gas 3), Season the chicken with salt and pepper and dust with 2 tablespoons of the flour.
  • Heat the oil in a large Dutch oven and brown the chicken all over on high heat, 10 minutes. Set the chicken aside.
  • Add the onions and pancetta and saute over medium heat until browned, about 5 minutes. Add the garlic and remaining tablespoon of flour and cook for 1 minute, stirring to prevent sticking.
  • Add the mushrooms, bay leaves, orange zest, wine, and chicken stock and season with salt and pepper.
  • Return the chicken to the pan, making sure it is well covered with the liquid, and bring to a boil. Cover and bake in the oven for 1 hour.
  • Dumplings Put the flour, baking powder, bread crumbs, mustard, and butter in a food processor and blend until crumbly.
  • Add the thyme, parsley, eggs, salt, and pepper. Blend again to form a fairly moist dough. Using floured hands, roll the dough into 6 large, even- size balls.
  • Remove the casserole from the oven after 1 hour and sit the dumplings on top. Cover again and bake for 45 more minutes, until the chicken is very tender and the dumplings have puffed up. Serve hot.

INGREDIENTS

Casserole

  • 8 large chicken pieces
  • Salt and freshly ground black pepper
  • 5 tablespoons all-purpose (plain) flour
  • 5 tablespoons sesame oil
  • 5 onions, peeled and cut into wedges
  • 500 grams pancetta or bacon pieces
  • 5 cloves garlic, thinly sliced
  • 500grams large flat mushrooms, sliced
  • 4 bay leaves
  • 8 strips peeled unwaxed orange zest
  • 300 ml red wine
  • 400 ml chicken stock

Dumplings

  • 200grams all-purpose (plain)
  • 2 teaspoon baking powder
  • 200 grams fresh white bread crumbs
  • 2 tablespoon Dijon mustard
  • 200grams butter, cubed
  • 4 teaspoons fresh thyme leaves
  • 4 tablespoons fresh parsley, chopped
  • 4 large eggs, lightly beaten
  • Salt and freshly ground black pepper

26 comments for “Chicken Casserole with Red Wine & Dumplings”