Chicken casserole

Ingredients

• 25g butter
• 4 shallots, finely chopped
• 6 skinless, boneless chicken thighs, quartered into chunks
• 2 tsp plain flour
• 300ml white wine
• 150ml chicken stock
• 150ml double cream
• 2 tsp of chopped tarragon
• 1 tbsp of chopped flat-leaf parsley
• 2 tsp Dijon mustard

DUMPLINGS

• 100g butter, frozen
• 200g self-raising flour
• 1 tsp of chopped tarragon
• 2 tsp of chopped flat-leaf parsley

Description

• STEP 1

  Heat the butter in a large ovenproof casserole, then add the shallots and cook gently until soft. Add the chicken, turning it until all the meat is opaque and slightly golden. Sprinkle over the flour and stir well. Add the wine, gradually stirring, then add the chicken stock. Simmer for 15 minutes, then add the cream, herbs and mustard and simmer for another 10 minutes.

• STEP 2

  Heat the oven to 200C/fan 180C/gas 6. To make the dumplings, roughly grate the butter and mix into the flour with the herbs and plenty of seasoning. Add 3-4 tbsp cold water and mix until you have a soft dough. Divide into 12 balls and sit them on top of the casserole.

• STEP 3

  Transfer to the oven for 20 minutes, until the dumplings are puffed and golden.