Chicken casserole with dumplings

By admin
18 September 2013

Chicken casserole with dumplings

Serves 4 to 6

6 to 8 chicken portions

125ml cake flour

10ml chicken spice

60ml oil

2 onions, cut into quarters

5 stalks celery, chopped

500ml water

1 lemon, thinly sliced

1 bay leaf

250ml (1 c) carrots, chopped

250ml (1 c) frozen peas

125ml (1/2 c) milk


260ml (1 c + 2 t) cake flour

3ml (1/2 t) baking powder

3ml (1/2 t) salt

3ml (3 t) mustard powder

150ml (1/2 c + 5 t) milk

30ml (2 T) oil

Clean the chicken portions and remove all the bits of fat. Mix the cake flour and chicken spice, and roll the chicken pieces in it. Shake to remove excess flour. Heat the oil in a large pan and fry the chicken until golden brown and crisp. Remove from the pan and put in a deep casserole dish. Fry the onions and celery in the same pan until soft, and add to the chicken. Add the water, lemon slices and bay leaf, and bring to the boil. Cover and simmer slowly until the chicken is cooked. Add the carrots, peas and milk, and simmer for about 10 minutes.

While the chicken is cooking, make the dumplings. Mix the flour, baking powder, salt and mustard powder. Add the milk and oil and stir to form a soft dough. Drop spoonfuls of the mixture onto the stew, about eight to 12 dollops. Cover and simmer over a low heat for 12 to 15 minutes or until the dumplings are cooked and fluffy. Serve immediately.