Chicken And Leek Casserole With Tarragon Dumplings Recipe

Name: Chicken And Leek Casserole With Tarragon Dumplings Recipe
Total time: 115 min
Yield: 6
Cuisine: British

Recipe By Slurrp

This chicken and leek casserole with tarragon dumplings is a comforting and flavorful dish. Tender chicken pieces are cooked with leeks, carrots, and mushrooms in a creamy sauce infused with tarragon. The dish is then topped with fluffy dumplings flavored with fresh tarragon. The combination of the savory chicken and vegetables with the aromatic tarragon creates a delicious and satisfying meal. Perfect for a cozy dinner on a chilly evening.

4.3

23 Rating - Rate

Non Vegdiet

1hr 55minstotal

15minsPrep

1hr 40minsCook

ingredients serves

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Ingredients For Chicken And Leek Casserole With Tarragon Dumplings Recipe

500 gram Chicken Pieces, Bone In And Skin
2 Leeks, Sliced
2 Carrots, Sliced
200 gram Mushrooms, Sliced
500 milliliter Chicken Stock
250 milliliter Heavy Cream
2 tablespoon Fresh Tarragon, Chopped
As required Salt And Pepper To Taste
as required For The Dumplings
200 gram All Purpose Flour
2 teaspoon Baking Powder
0.5 teaspoon Salt
1 tablespoon Fresh Tarragon, Chopped
50 gram Unsalted Butter, Cold And Cubed
120 milliliter Milk
as required Fresh Tarragon Leaves, For Garnish

Directions : Chicken And Leek Casserole With Tarragon Dumplings Recipe

Cooking Directions

STEP 1.Preheat the oven to 180°C (350°F).
STEP 2.In a large ovenproof casserole dish, heat some oil over medium heat. Add the chicken pieces and cook until browned on all sides. Remove the chicken from the dish and set aside.
STEP 3.In the same dish, add the leeks, carrots, and mushrooms. Cook until the vegetables are softened.
STEP 4.Return the chicken to the dish and add the chicken stock, cream, and tarragon. Season with salt and pepper. Stir well to combine.
STEP 5.Cover the dish with a lid or foil and transfer to the preheated oven. Bake for 1 hour or until the chicken is cooked through and tender.
STEP 6.Meanwhile, prepare the dumplings. In a mixing bowl, combine the flour, baking powder, salt, and chopped tarragon. Add the butter and rub it into the dry ingredients until the mixture resembles breadcrumbs.
STEP 7.Gradually add the milk, stirring until a soft dough forms. Divide the dough into small portions and shape them into dumplings.
STEP 8.After the chicken has cooked for 1 hour, remove the dish from the oven and place the dumplings on top of the casserole. Return the dish to the oven, uncovered, and bake for an additional 20-25 minutes or until the dumplings are golden and cooked through.
STEP 9.Serve the chicken and leek casserole with tarragon dumplings hot, garnished with fresh tarragon leaves.

Cooking Tips

For extra flavor, you can add a splash of white wine to the casserole before baking.
If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with a little water and stir it into the casserole before adding the dumplings.
Make sure to use fresh tarragon for the best flavor. Dried tarragon can be used as a substitute, but the flavor won't be as vibrant.

Storage and Serving

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheat the casserole in the oven or on the stovetop until heated through.
This dish pairs well with a side of steamed vegetables or a fresh green salad.

Nutrition
value

471

calories per serving

33 g Fat41 g Protein2 g Carbs2 g FiberOther

Current Totals

33 g Fat
41 g Protein
2 g Carbs
2 g Fiber

MacroNutrients

Carbs
2 g
Protein
41 g
Fiber
2 g

Fats

Fat
33 g

Vitamins & Minerals

Calcium
57 mg
Iron
3 mg
Vitamin A
2 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
13 mg
Vitamin B6
1 mg
Vitamin B9
26 mcg
Vitamin B12
0 mcg
Vitamin C
6 mg
Vitamin E
2 mg
Copper
1 mcg
Magnesium
64 mg
Manganese
1 mg
Phosphorus
440 mg
Selenium
41 mcg
Zinc
3 mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

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