Chicken casserole and herby dumplings

~ Sophie

The most savoury, comforting food you can imagine. Brilliant for celebrating friends, mending heartache or just for dinner. Serve with greens and bread for mopping. Feeds 4.

  • 700-800g boneless skinless chicken thighs
  • 1 tbsp salted butter
  • 2 tbsp veg oil
  • 150g pancetta, cubed
  • 1 large leek, washed and chopped
  • 2 sticks celery, finely chopped
  • 3 carrots, halved lengthways and chopped
  • 1 clove garlic, minced
  • 2 heaped tbsp plain flour
  • 200ml white wine
  • 500ml chicken stock
  • 1 heaped tbsp dijon mustard
  • 1 tsp dried thyme
  • 1 bay leaf
  • Squeeze of lemon juice
  • Salt and pepper
  1. In a large heavy-bottomed pan over a high heat, melt the butter and oil together until they bubble and start to turn golden
  2. Pop the chicken thighs into the hot fat in a single layer and brown on both sides
  3. Remove into a plate (they don’t have to be fully cooked) and turn the heat down
  4. Add the pancetta to the pan and fry until golden brown and catching round the edges
  5. Drop in the prepped leek, celery, carrot and garlic
  6. Cook gently, stirring occasionally, for 8-10 mins until soft
  7. Sprinkle over the flour and stir in well, cooking for 2 mins
  8. Add the wine and stir until it disappears, then add the chicken stock, mustard, lemon juice, thyme and bay
  9. Season well with pepper and salt to taste
  10. Bring the sauce to a bubble until it’s glossy and thickened
  11. Pop the browned chicken back into the pan, pushing the pieces just under the surface
  12. Put the lid on and simmer for 30 mins
  13. While it’s cooking, make the dumplings
  • 1 tbsp plain flour
  • ½ tsp baking powder
  • ½ tsp salt
  • 60g plain yogurt
  • 1 egg
  • 40g butter, melted
  • 2 tbsp finely chopped fresh parsley
  • 1 tbsp finely chopped fresh chives
  • 2 tbsp finely grated parmesan
  • 150g fresh white breadcrumbs
  1. Whisk together all the ingredients except the breadcrumbs
  2. Then stir in the breadcrumbs until just combined
  3. Gemtly roll between your palms into 12 round-ish dumplings
  4. Drop them into the stew and gently press beneath the surface
  5. Cook (without stirring or poking) for 15-20 mins

Serve immediately to those you love (or to those barely tolerate – maybe this casserole will change things for the better, you never know)

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