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Chicken Casserole & Dumplings

(1)
55 Min
 
portions
8 %

Carbs

13 %

Fats

9 %

Proteins

per 100 g Total Recipe
Gross weight 100 g 2715 g
Energy 771 kJ / 185 kcal 20909 kJ / 4999 kcal
Sat. fat 5 g 134 g
Unsat. fat 5 g 131 g
Fibre 1 g 14 g
Salt 422 mg 11438 mg
Units:
 
  • 900 g
    Chicken - Breast fillet
  • 346 ml
    Chicken stock
  • 353 ml
    wine, table, white
  • 250 g
    Mushrooms, white, raw
  • 140 g
    Leek
  • 125 g
    Bacon
  • 90 g
    Sweet pepper
  • 40 g
    Butter
  • 33 ml
    Olive oil
  • 20 g
    Garlic
  • 15 g
    Sea salt
  • 5 g
    Pepper, black
  • 400 g
    Sage and garlic dumplings
  • 2.7 kg
    Total recipe weight

Equipment

1 x Cast iron casserole , 1 x Chefs knives , 1 x Plastic cutting boards , 1 x Ladle , 1 x Mixing Bowl
Method

Preparation time

10 Min

Cooking time

45 Min

1

Switch on the oven (Oven temperature 180°C / 356°F)

2

Cut the leek into slices of approximately 1 cm thick. Cut the sweet pepper into cubes of approximately 2 cm and cut the mushrooms in to even quarters.

3

Cut the slices of bacon into fine ribbons of approximately 0.5 cm, crush / chop the garlic and finally cut the chicken breasts into halves length wise.

4

Place a large cast-iron casserole on a high heated stove and add the olive oil when hot; brown the chicken together with the bacon evenly on all sides.

5

When the chicken has a nice golden colour add the vegetables and glaze them while stirring regularly. Add pepper to taste.

6

Add the white wine to the casserole allow the chicken to adapt the wine aromas, then pour in the chicken stock and bring to a simmer.

7

Cover the casserole with the lid and place in the oven for 15 minutes.

8

Whilst the hotpot is in the oven, you can follow the dumplings recipe and make the dumplings.

9

After 15 minutes take the casserole out of the oven and add the dumplin balls, put the casserole back in the oven for a further 20 minutes.

10

The casserole is ready when the chicken is tender and the dumplings on top have browned a bit.

Tips

1

Instead of sage dumplings this tastes also great with mashed potatoes, pasta or simply some fresh white bread.

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