Weekend Dinner: White Wine Chicken Casserole with Rosemary Dumplings

Recipe by Amira Georgy

Hold onto winter comfort food as long as you can, with this recipe for White Wine Chicken Casserole with Rosemary Dumplings. It’s just like mum used to make – or dare we say it, even better!

White Wine Chicken Casserole with Rosemary Dumplings

White Wine Chicken Casserole with Rosemary Dumplings

SERVES 4  PREPARATION 25 minutes  COOK 1 hr 50 minutes

HALVE IT / EAT IT TOMORROW

Equipment

Ingredients

  • ¼ cup (35g) plain flour, seasoned
  • 800g chicken thigh fillet, chopped
  • 2 tbsp olive oil
  • 1 brown onion, chopped
  • 2 garlic cloves, crushed
  • 1 dried bay leaf
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 2 thyme sprigs
  • 1 cup (250ml) dry white wine
  • 1 cup (250ml salt-reduced chicken stock

rosemary dumplings

  • 1 cup (150g) self-raising flour
  • 40g cold butter, chopped
  • ½ cup (40g) grated parmesan
  • 1 tbsp chopped rosemary
  • ⅓ cup (80ml) milk
  • cooking oil spray

Method

  1. Place seasoned plain flour in a bowl. Add chicken and toss to coat. Heat half of oil in large flameproof casserole dish on medium-high heat. Cook chicken, in batches, for 5 mins, until lightly browned. Transfer to a bowl.
  2. Heat remaining oil in same dish on medium heat. Cook onion, garlic, bay leaf, carrot, celery and thyme, scraping to dislodge brown bits from base of dish, for 5-6 mins, until onion softens. Return chicken to pan and add wine and stock. Bring to boil. Reduce heat to medium-low, cover and cook, stirring occasionally, for 1 hr, until chicken is very tender.
  3. Preheat oven 200C/180C fan. To make rosemary dumplings, place self-raising flour in a bowl. Add butter and use fingertips to rub together until fine crumbs form. Stir in parmesan and rosemary. Season with salt and pepper. Gradually stir in milk to form a soft dough.
  4. Using lightly floured hands, roll tablespoons of dough into balls. Arrange dumplings over casserole. Cover. Bake for 20 mins, until dumplings are puffed. Remove lid. Spray dumplings with oil. Bake for 15 mins, until golden. Serve.

Chef’s tips

The casserole, without the dumplings, can be made one day ahead. Cool completely, cover and keep in the fridge. Reheat on medium heat, stirring occasionally, before topping with dumplings and continuing with the recipe.

You can use parsley, thyme or marjoram instead of rosemary, if you like.

Nutrition info (per serving):

2788 kilojoules, 32g fat (13g sat fat), 38g carbohydrate (5g sugar), 4g fibre, 48g protein, 802mg sodium. Read more about our Nutrition Information.