Chicken casserole with tarragon dumplings
6
Points®
Total time: 1 hr 21 min • Prep: 20 min • Cook: 1 hr 1 min • Serves: 4 • Difficulty: Easy
Ingredients
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
Carrot(s)
3 medium, sliced into 5mm rounds
Celery
1 stick(s), thinly sliced
Potato(es)
400 g, coarsely chopped
Garlic
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
Cornflour
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)
Instructions
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.
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