Healthier chicken casserole with tarragon dumplings

Healthier chicken casserole with tarragon dumplings
  • Serves icon Serve 4
  • Time icon Hands-on time 20 min, simmering time 40 min

The tarragon dumplings which top this easy chicken casserole are made with yogurt, instead of suet, making them wonderfully light.

Nutrition: per serving

Calories
427kcals
Fat
16.1g (4.2g saturated)
Protein
30.5g
Carbohydrates
37.8g (7.4g sugars)
Fibre
4.5g
Salt
2g
Calories
427kcals
Fat
16.1g (4.2g saturated)
Protein
30.5g
Carbohydrates
37.8g (7.4g sugars)
Fibre
4.5g
Salt
2g

See Wine Match

Ingredients

  • 175g self-raising flour
  • 6 free-range skinless, boneless chicken thighs, quartered
  • Olive oil for frying
  • 4 banana shallots, chopped
  • 250g carrots, cut into chunks
  • 2 garlic cloves, finely chopped
  • 500ml fresh chicken stock
  • 3½ tbsp dijon mustard
  • 20g fresh tarragon, chopped

 

  • 100g greek yogurt

Method

  1. Put 25g of the flour on a plate and season with salt and pepper. Dust the chicken in the flour. Heat a glug of oil in a frying pan, fry the chicken over a medium heat for 7-8 minutes to brown, then set aside.
  2. Meanwhile, put the shallots, carrots and a glug of oil in a flameproof casserole. Fry for 8 minutes, add the garlic and cook for 1 minute. Pour in the stock and 150ml water, bring to a simmer, then stir in 2½ tbsp of the mustard. Add the chicken and simmer for 20 minutes, stirring occasionally.
  3. Mix the remaining flour and most of the tarragon in a mixing bowl with a pinch of salt. Mix the yogurt with the rest of the mustard in a small bowl, then stir into the flour mix. Divide the dough into 8 equal pieces and gently roll into balls. Stir the remaining tarragon into the stew, then arrange the dumplings over the surface. Cover and cook for 20 minutes more or until the dumplings are light and fluffy.

delicious. tips

  1. Make to the end of step 2 the day before and chill. Reheat for 5 minutes, then add the dumplings and continue to cook for 20 minutes.

  2. We’ve swapped traditional suet for yogurt, giving a lighter, softer dumpling.

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