Chicken And Leek Casserole With Potato Dumplings Recipe

Name: Chicken And Leek Casserole With Potato Dumplings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp olive oil; 8 None boneless chicken thighs, halved; 1/3 cup all-purpose flour, seasoned; 2 None leeks, trimmed, sliced; 4 strips bacon, chopped; 7 oz button mushrooms, halved; 1 clove garlic, crushed; 1/2 cup white wine; 3 cups chicken stock; 1 bunch carrots, trimmed, halved; 2 sprigs rosemary (about 2 tsp leaves); None None Dumplings; 10.5 oz floury potatoes, peeled, chopped; 1/2 cup self-rising flour; 1/3 cup butter, chilled, chopped; 1/2 cup milk, plus extra, for brushing

Servings: persons

2 tbsp olive oil
8 None boneless chicken thighs, halved
1/3 cup all-purpose flour, seasoned
2 None leeks, trimmed, sliced
4 strips bacon, chopped
7 oz button mushrooms, halved
1 clove garlic, crushed
1/2 cup white wine
3 cups chicken stock
1 bunch carrots, trimmed, halved
2 sprigs rosemary (about 2 tsp leaves)
None None Dumplings
10.5 oz floury potatoes, peeled, chopped
1/2 cup self-rising flour
1/3 cup butter, chilled, chopped
1/2 cup milk, plus extra, for brushing

1
Preheat oven to 350u00b0F.
2
In a large Dutch oven, heat half the oil on high. Dust chicken pieces in flour, shaking off excess. Brown in 2 batches, 3-4 minutes each. Transfer to a plate.
3
Heat remaining oil in same pan on medium. Saute leek and bacon 3-5 minutes, until golden. Add mushrooms and garlic and cook 1 minute, stirring.
4
Return chicken to pan with wine to deglaze. Stir in stock, carrots and half the rosemary. Bring to a simmer. Cover and transfer to the oven to bake for 30 minutes.
5
Meanwhile, bring potatoes to boil in a saucepan of salted water and cook on high 15-20 minutes, until just tender. Cool.
6
Sift flour into a large bowl. Rub in butter until mixture resembles breadcrumbs. Grate in potato and season to taste. Mix together gently. Stir in milk to form a soft dough. Transfer to a floured surface and roll into a 2 inch-thick log. Cut into 12 rounds.
7
Arrange dumplings over chicken and brush with extra milk. Top with remaining rosemary. Bake, uncovered, 30-35 minutes until dumplings are puffed and lightly golden.

1208

kcal

Calories

Fat

Carbs

122

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tbsp olive oil, 8 None boneless chicken thighs, halved, 1/3 cup all-purpose flour, seasoned, 2 None leeks, trimmed, sliced, and more.

Yes, Chicken And Leek Casserole With Potato Dumplings falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken And Leek Casserole With Potato Dumplings

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