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Chicken casserole with tarragon dumplings

Chicken casserole with tarragon dumplings

Total Time
1 hr 21 min
20 min
1 hr 1 min


Skinless chicken breast

500 g, cut into 3cm pieces

White self-raising flour

1 cup(s), (150g)

White self-raising flour

2 tbs, extra

Brown onion

1 medium, finely chopped


3 medium, sliced into 5mm rounds


1 stick(s), thinly sliced


400 g, coarsely chopped


2 clove(s), crushed

Dijon mustard

2 tsp

Chicken stock

3 cup(s), (750ml)

Fresh rosemary

1 tsp, 2 sprigs

Fresh thyme

1 tsp, 2 sprigs

Fresh bay leaf

1 whole


1 tbs

99% fat-free, plain or natural yoghurt, unsweetened

½ cup(s), (120g)

Fresh tarragon

2 tbs, finely chopped, plus extra to serve

Green string beans, cooked without added fat

300 g

Oil spray

1 x 3 second spray(s)


  1. Place chicken and 2 tablespoons of extra flour in a large bowl. Season with salt and pepper and toss to coat.
  2. Lightly spray a 2-litre flameproof, non-stick casserole dish with oil and heat over medium heat. Cook onion, carrots, celery and potatoes, stirring, for 6-8 minutes or until just soft. Add garlic and mustard and cook, stirring, for a further 2 minutes.
  3. Add chicken and cook, stirring, for 2-3 minutes. Add stock, rosemary, thyme and bay leaf. Bring to the boil. Reduce heat and simmer, covered, for 20 minutes. Combine cornflour and a little liquid from casserole in a small bowl to form a thin paste. Stir back into dish. Cook, uncovered, for 10 minutes.
  4. Meanwhile, combine remaining 1 cup (150g) flour, yoghurt and tarragon in a small bowl until a dough forms. Divide dough into 8 and roll into balls. Arrange dumplings on surface of stew. Cook, covered, for 10-15 minutes or until dumplings have puffed up and are cooked through.
  5. Sprinkle stew with extra tarragon and serve with beans.