As Europe is currently going through an icy-blast of winter, I like to prepare comfort, warming family meals, especially when they are slow-cooked either on the stove-top or in a slow cooker/crock pot. This recipe is designed for the stove-top, but if you prefer to leave the chicken casserole to cook away even slower in a slow cooker, simply allow an extra 2 hours on High or 4 hours on Low. Perfect for busy households, especially while many of us are home-schooling or working from home.

The chicken I use is without bones, but if you prefer to add chicken thighs with the bone, this will make your casserole even tastier. The only hassle is that you need to remove the bone from the chicken meat before adding the peas. This is necessary so that you are not messing around with the bone while eating the casserole. I recommend removing the skin off any chicken pieces, otherwise the casserole will become too greasy.

The champion of this dish is the dumpling! Yes, the chicken casserole could be used in a savoury pie or topped with mashed potatoes, but these dumplings go one level above the “comforting-scale.” As well as being gluten-free, they are super fluffy and a delicious low-carb to accompany the steaming chicken and medley of vegetables.

A side of Dijon or English mustard gives the dish an extra boost, if you need another layer of flavour.

I recommend serving this with roast potatoes, mashed potatoes or steamed rice.

Chicken Casserole with Gluten-Free Parsley Dumplings
Ingredients:
For the chicken casserole:

  • 650g-700g chicken boned-thighs, skin removed and cut into 5cm pieces
  • 3 tablespoons store-bought or homemade gluten-free plain flour
  • ½ teaspoon salt
  • 1 teaspoon black pepper, freshly cracked
  • 1 sprig of fresh sage leaves, chopped finely
  • 2 tablespoons olive oil
  • 4 large carrots, peeled and sliced 1cm thick
  • 2 celery sticks, sliced 1cm thick
  • 1 onion, chopped into 1cm pieces
  • 200g brown or white mushrooms, sliced
  • 250ml chicken or vegetable stock
  • 1 sprig of fresh sage leaves, whole
  • 1 tablespoon cornflour
  • 200g frozen peas, thawed

For the gluten-free parsley dumplings:

  • 120g store-bought or homemade gluten-free plain flour
  • 2 teaspoons baking powder
  • ½ teaspoon xanthan gum
  • ½ teaspoon salt
  • 150ml milk
  • 1 egg, lightly beaten
  • 1 tablespoon fresh parsley, finely chopped

Step by Step Instructions

1. Coat the chicken pieces evenly with the gluten-free flour, salt, pepper and fresh sage.

2. Heat the pan to medium and add the olive oil.

3. Fry the prepared carrots, celery and onions for 5 minutes, adding more oil if it appears dry.

4. Increase the heat to medium high.

5. Add the prepared chicken pieces and stir often until chicken is no longer pink.

6. Add the sliced mushrooms and allow to simmer for 2 minutes, stirring occasionally.

7. Add the stock and a fresh sprig of sage leaves.
8. Lower the heat and cover the pan.
9. Simmer on a low heat for one hour
10. Preheat the oven to 180 C/ 350 F.
11. Mix the cornflour with 2 tablespoons of casserole sauce.
12. Remove the fresh sage sprig and add cornflour mixture to the casserole. Mix well and allow to thicken slightly for approximately 5-8 minutes with the lid off.

13. Add the peas, stir well and transfer the chicken casserole to a deep oven-proof casserole dish.

14. Cover the casserole dish and place on the middle shelf to cook for 15 minutes.
15. In the meantime, prepare the parsley dumpling by mixing the gluten-free flour, baking powder, xanthan gum, salt and parsley together in a medium bowl.

16. In a measuring jug, mix the milk and egg together.

17. Add the milk mixture to the flour mixture, mixing well using a fork. Stop mixing when no more flour is visible.

18. Remove the casserole dish from the oven and drop the dumplings over the chicken pieces. It is important that the chicken is slightly above the casserole sauce. If necessary, remove some sauce to lower the level below the chicken pieces *

19. Cover and return to the oven to cook a further 25 to 30 minutes.
20. Insert a toothpick into a dumpling. If it comes out clean, they are ready.

21. Serve with roast, mashed potatoes or steamed rice.

Enough for 5 family-size servings.
* For fluffier dumplings, drop the dough on the chicken pieces rather than directly into the liquid. This will prevent them from becoming soggy

by | Jan 21, 2021 | Meals | 0 comments