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Meat

Somerset Chicken Casserole

Adding dumplings to this simple, slow-cooker chicken casserole makes it great value when feeding the family.

Serves 4

Difficulty
Easy
Slow Cooker Recipe
Preparation Time
Less than 30 minutes
Cooking Time
Over 2 hours
Bob's  Kitchen Recipe Card

Ingredients for  4  Servings

  • For the Casserole

  • 8
    Chicken thighs, skin on, bone in
  • 2 tbsp
    Sunflower oil
  • 2
    Onions, thinly sliced
  • 600g
    Large waxy potatoes, peeled, cut into chunks
  • 3
    Carrots, peeled, cut into chunks
  • 2
    Parsnips, peeled, cut into chunks
  • 3 tbsp
    Plain flour
  • 200ml
    Hot chicken stock (made with 1 stock cube)
  • 500ml
    Dry cider
  • 1 tbsp
    Wholegrain mustard
  • -
    Salt and freshly ground black pepper

  • For the Dumplings

  • 200g
    Self-raising flour, plus extra for dusting
  • 100g
    Suet, shredded
  • 3 tbsp
    Finely chopped fresh sage (or 1 tsp dried sage leaves)

Approximate Times

  • Preparation :
    Less than 30 minutes
  • Cooking :
    Over 2 hours

Method

  1. Season the chicken thighs all over with a little salt and pepper. Heat the oil in a large, heavy-based, non-stick frying pan over a medium heat. Add the chicken thighs skin-side down and fry for 6-8 minutes, or until deep golden-brown.
  2. Turn the chicken over and fry for 2-3 minutes. Transfer the chicken to a plate and set aside.
  3. Put the vegetables in the slow-cooker. Sprinkle over the flour and stir to coat. Add the chicken and pour over the stock and cider. Stir in the mustard. Cover and cook on high for 4½ hours.
  4. When the casserole has been cooking for about 4 hours, make the dumplings. Mix together the flour, suet and sage in a large mixing bowl. Season with salt and pepper.
  5. Make a well and gradually pour in 125ml cold water in a thin stream, slowly bringing the dry ingredients into the pool of water and stirring using a wooden spoon until the mixture comes together as a soft, squidgy dough.
  6. Turn the dough out onto a lightly floured work surface and divide it into 12 pieces. Roll the pieces into balls.
  7. Remove the lid from the slow-cooker and skim off any fat that has risen to the surface. Arrange the dumplings on top of the casserole and cover. Cook for 30 minutes, or until the dumplings puff up.
  8. Spoon the casserole and dumplings onto plates and serve with steamed kale, shredded cabbage or green beans.

Notes

This casserole can be made with boneless, skinless chicken thighs if preferred, but the bone-in thighs add extra flavour.

To reduce the calories and fat in this recipe, half the dumpling recipe to make eight dumplings (two smaller dumplings per person).