recipes
Hearty chicken casserole with chorizo sausage, sweet potatoes and herb dumplings
Serves:
2019-01-10
Ingredients
- 1 whole chicken jointed into 8 pieces
- Flour for dusting
- 1 onion peeled and sliced
- 2 carrots peeled and sliced
- 2 garlic cloves
- 2 fresh chorizo sausages
- 200g button mushrooms
- 1 sweet potato
- Fresh thyme
- Bay leaves
- 1 spoon tomato paste
- Vegetable stock (Calnort)
- 250 g self-rising flour
- 125g butter (President)
- Pinch of sea salt flakes
- 100ml milk (Benna)
- Chopped fresh herbs
- Extra virgin olive oil (Borges)
Method
Roll the chicken pieces in flour and shallow fry till golden in hot olive oil, remove and season with salt and pepper. Fry the onions, garlic and carrots, together with the chorizo and the herbs in the same pot, stir in the tomato paste. Return the chicken to the pot and cover with enough chicken stock, bring to the boil and set to simmer for 30 minutes. Meanwhile prepare the dumplings; rub the self-rising flour, butter, sea salt and herbs into fine crumbs, knead into soft dough with the milk. Divide into 12 balls. Add the peeled and chopped sweet potatoes, place the dumplings on top of the stew, cover and finish cooking in hot oven for further 30 minutes until dumplings are light and fluffy.
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