We had friends round on Friday evening for dinner and Articulate! (our current boardgame of choice for getting to know people better).
I cooked tarragon chicken and dumpling casserole – thus using for the first time the dried tarragon I bought more than a year ago.. (it tasted fine though…).
Ingredients (serves 6)
3 onions, chopped or diced
3 cloves chopped garlic
c. 600g diced chicken breast/thigh/combination as you see fit
1 pint of chicken stock, (Oxo cube does nicely – but you could use proper stock…)
2 sticks celery – chopped
4 carrots – chopped
pinch dried tarragon
pinch dried thyme
+ ingredients for dumplings – please see below
1. Spray a wide pan with Fry Light and cook onions, chopped garlic, celery over a medium heat until softened. Add chopped carrots.
2. Add chicken and brown off.
3. Add 1 pint of chicken stock made up with an Oxo Cube. You might need to add another pint later on – keep an eye on liquid levels in the casserole and add more if needed).
4. Add a pinch of dried tarragon, and of dried thyme.
5. Add the dumplings (see below for mixture).
250g self-raising flour
125g vegetable suet
1 tsp sea salt
2 tsp dried tarragon
2 tsp dried parsley
Mix together with enough water to make a soft dough – c. 150ml should do – perhaps a touch more. Form into about 12 dumplings (they’ll double in size roughly as they cook). Add to the stew.
Cook for about another 15 minutes until the dumplings have puffed up and risen to the top, and the chicken is cooked through. Cut a dumpling in half once you think it has cooked enough just to make sure.
Very tasty – and not too much tarragon for Mr. E.
Served with roast mystery squash from the veg box, and roasted sliced potatoes.
I would add more celery, carrots and perhaps some broccoli next time.