Chicken Casserole with Dumplings

Who does  not love dumplings... 
Serves: 4-6



Ingredients:
  • 1kg Chicken breast meat - cut into biggish pieces (you can use thighs if you have more time for longer cooking)
  • 1 Big onion - finely cubed
  • 2 Big carrots - cubed
  • 3 Sticks celery - cubed
  • 1 Fennel bulb - cubed
  • 3 Potatoes - peeled and cubed
  • 2 T/30ml Olive oil
  • 1 T/5ml butter
  • 2 T/10ml Smoked paprika
  • A few sprigs thyme
  • A few sprigs oregano
  • Salt and white pepper
  • A little white wine - optional
  • +/- 4 cups chicken stock
  • 250ml cream
For the dumplings:
  • 2 Cups / 500ml flour
  • 1 t / 5ml Baking powder
  • 3ml Baking soda or bicarbonate of soda
  • 5ml Salt
  • 10ml Fresh thyme or oregano
  • 10ml Fresh parsley
  • 4 Balls Bedouin Cream Cheese Labneh or half a cup buttermilk or yogurt (I used buttermilk)
  • 2 T / 30ml of the oil from the Bedouin jar or olive oil
  • Enough milk to make a stiff dough


Method:

  1. Heat a big flat cast iron casserole on the stove and add the butter and oil.
  2. Add all the vegetables, herbs and spices and fry over medium heat until the onion "shines".
  3. Remove the vegetables from the pan with a slotted spoon.
  4. Fry the chicken in the same pot, add a little more oil if needed.
  5. Fry until the chicken browns slightly.
  6. Add the white wine or a little of the stock to just lift the flavours that is in the bottom of the pot pan.
  7. Add the vegetables and about half of the stock.
  8. Cover with the lid and simmer on low heat until the chicken is cooked - about 20 minutes.
  9. Keep your eye on the pot, stir as little as possible and add more stock when needed.
  10. In the meantime, make the dumplings.
  11. Place all the dry ingredients in a bowl.
  12. Add the buttermilk, herbs, salt and oil and just enough milk to make a stiff dough.
  13. Roll the dough in small balls.
  14. Open the lid of the chicken casserole, add all the cream and gently stir through.
  15. There must be enough liquid for the dumplings to absorb.
  16. Place the dumplings on/in the stew and scoop a little sauce over each dumpling.
  17. Place the lid back on and cook for 15 minutes.
  18. Serve with steamed vegetables and chopped fresh parsley.


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