As the northern hemisphere basks in the heat it has turned rather chilly here in Western Australia so we are loving slow roasts and some serious comfort food.
This however isn’t slow cooking as I cheat and use left over cooked chook which saves on time and to be honest I usually make double as this freezes a treat for an elusive night off another time.
The dumplings are great for filling teenage boys up and they are gluten free too and sooooo tasty you wouldn’t even know!
1 medium onion, diced
3 medium carrots, diced finely
300g eating apples, peeled, cored and roughly chopped
600g cooked chicken, dark and white meat, roughly chopped
750mls chicken stock
salt and pepper
300g gluten free self raising flour
100g butter, diced
20g chives, snipped
salt and pepper
Preheat the oven to 200 degrees Centigrade.
In a large lidded oven proof frying pan, heat the butter over a medium heat, once melted add the onion, carrot and apple, stir well and cover. Allow to cook slowly for 15-20 minutes until the onion is soft.
Add the chicken to the pan followed by the cream and stock.
Season and bring gently up to a simmer.
Move the pan with the lid on into the oven.
Bake, covered for 25 minutes.
Towards the end of the 25 minutes, make the dumplings.
Weigh the flour into a large bowl, add the diced butter and gently rub it in. Once this resembles fine breadcrumbs add the chives, seasoning and finally the milk, you don’t want it too sticky to handle so try 200mls of milk and slowly increase if need be.
Take the pan from the oven and remove the lid.
Working fairly quickly, roll the dumpling mix into small walnut sized balls and pop onto the top of the casserole, repeat until all of the dumpling dough has been used.
Return the pan to the oven, uncovered, and bake for 35-40 minutes until the dumplings are golden.