So good! Based on BBC Good Food recipe for chicken casserole with herby dumplings. All made in a hob-to-oven casserole dish.
Onion and carrot fried off with lardons and (this time) some scraps of leftover salami plus mixed herbs.
Chicken drumsticks, skin pulled down and trimmed, coated in seasoned flour and browned. Add a splash of red wine and deglaze the pan before adding the veg back in. Top up with chicken stock and tomato puree, add in some whole baby mushrooms and chopped parsley.
Cook (170° fan) for 20 mins covered, 10 mins uncovered. Meanwhile make dumplings: 100g SRF and 50g any butter/spread. Mix to breadcrumbs, season (I used a coffee-spice rub geared for tomato sauces), then add just enough water to bind. Divide into six and add on top of the casserole for another 10 minutes (uncovered) at the end.
Could be done in a slow cooker but the dumplings are better in the oven.
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