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Chicken and leek casserole with tarragon dumplings
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Prep Time:
15 minutes
Cook Time:
100 minutes
Total Time:
115 minutes
Cozy up with this comforting chicken stew for the chilly days ahead.
Ingredients:
  • 18.40 gm vegetable oil
  • 800g chicken thigh fillets, coarsely chopped
  • 50g butter
  • 200g button mushrooms, halved
  • 2 large leeks, pale section only, thickly sliced, washed, dried
  • 2 garlic cloves, crushed
  • 40.00 ml plain flour
  • 500ml (2 cups) chicken style liquid stock
  • 60ml (1/4 cup) fresh lemon juice
  • 60ml (1/4 cup) thin cream
  • 1 x quantity tarragon & mustard dumplings variation (see notes)
Instructions:
  • Preheat the oven to 160°C. Heat a teaspoon of oil in a large frying pan over medium-high heat. Cook a portion of the chicken for 3 minutes until browned, stirring occasionally. Transfer to a bowl. Repeat this process in batches with the rest of the oil and chicken, making sure to reheat the oil between each batch.
  • In the same pan, melt half of the butter over medium-high heat until foamy. Sauté mushrooms for 5 minutes until golden, then transfer to a bowl. Melt the rest of the butter in the pan and sauté leek and garlic for 5 minutes until leek softens. Stir in flour for 1 minute until mixture thickens. Add chicken, mushrooms, and chicken stock, bring to a boil. Remove from heat, stir in lemon juice and cream. Season with salt and pepper to taste.
  • Pour the mixture into a 2.5L (10-cup) ovenproof dish and tightly cover. Bake in preheated oven for about 1 hour, or until the chicken is tender. Take out from the oven.
  • Preheat oven to 200°C. Prepare dumplings following the specified recipe until the completion of step 3.
  • Place the dumplings on top of the chicken casserole and bake in a preheated oven until the dumplings are golden brown and a skewer inserted in the center comes out clean, about 15 minutes. Serve hot.

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