CHICKEN & LEEK CASSEROLE WITH ROSEMARY DUMPLINGS

This is a slightly modified recipe of my Mums. I fell in love with it when she made it for me right after my son Jasper was born. It freezers really well and came in handy for my husband and I when we had our hands full with our newborn. I have such fond memories of this dish and it will forever hold a special memory. Serve it with steamed and buttered seasonal vegetables or a crisp salad.
the noble nutritionist chicken and leek casserole with spelt dumplings

Ingredients- Casserole 

1 tbs organic avocado oil or virgin coconut oil

1kg organic pastured chicken thigh fillets, coarsely chopped

30g organic grass-fed butter
2 cups organic button mushrooms, halved
1 large organic carrot, grated
2 large organic leeks, pale section only, thickly sliced, washed & dried
1 large organic onion, diced
2-3 cloves organic garlic crushed
2 tbsp of either an organic sprouted ancient grain flour or a gluten free flour. Almond flour works well
2 cups organic chicken broth- if you don’t have your own broth made you can purchase some from a health food store. Last option, use a low sodium liquid stock, just make sure it has whole ingredients.
1/4 cup organic lemon juice
1/2 cup organic grass-fed cream
Unrefined sea salt & pepper to season
Ingredients- Dumplings
1 1/2 cups of either an organic sprouted ancient grain flour or a gluten free flour. Almond flour works well
1 1/2 tsp organic baking powder
1 1/2 tsp organic bi-carb soda
70g organic grass-fed butter, cold
1/2 cup organic grass-fed milk
2 tsp organic rosemary, you could also use tarragon
Method- Casserole 
1) Preheat the oven to 160°C (325F).  Heat the oil in a large fry pan to medium heat
2) Add one-quarter of the chicken and cook, stirring occasionally, for 3 minutes until brown. Transfer to a bowl and repeat in 3 batches. This will stop the chicken from stewing and will keep it moist
3) Melt half of the butter in the pan, add the leeks, garlic and onions and cook until pale
4) Add the remaining butter and then the flour and stir through
5) Add the mushrooms, carrots, chicken and broth and bring to a boil
6) Once boiled, turn off the stove and add the lemon juice and cream. Season with the salt and pepper
7) Transfer the mixture to a large casserole dish and bake in the preheated oven for 1 hour. Prepare the dunmlings whilst the casserole is cooking
Method- Dumplings
1) Put the dry ingredients, including the rosemary into a bowl

2) Rub in the butter until smooth

3) Make a well in the middle of the mixture and add the milk, stir until combined, do not over mix. Set aside until casserole has cooked for 1 hour

4) Once the casserole has cooked take it out of the oven. Roll the dumpling mixture into balls and place on the top of the casserole. It will make around 18-20 dumplings. They will expand slightly so be sure to leave space in between each dumpling.

5) Once you have placed the dumpling mixture in the dish, spoon some liquid over each dumpling and bake for 15 minutes uncovered at 180°C (350F)

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