Name: Creamy chicken and leek casserole with dumplings
Prep time: 25 min
Cook time: 70 min
Total time: 95 min
Yield: 6
Ingredients: 2 tablespoon olive oil; 8 chicken thigh fillets, halved; 1/3 cup seasoned plain flour; 2 leeks, trimmed, sliced; 100 gram speck, chopped; 200 gram button mushrooms, halved; 1 clove garlic, crushed; 1/2 cup white wine; 3 cup chicken stock; 1 bunch dutch carrots, trimmed, halved; 1 sprig rosemary, plus extra leaves; Dumplings; 2 (300g) floury potatoes, peeled, chopped; 1 1/2 cup self-raising flour; 100 gram butter, chilled, chopped; 1/2 cup milk, plus extra, for brushing

Ingredients

2 tablespoon olive oil

8 chicken thigh fillets, halved

1/3 cup seasoned plain flour

2 leeks, trimmed, sliced

100 gram speck, chopped

200 gram button mushrooms, halved

1 clove garlic, crushed

1/2 cup white wine

3 cup chicken stock

1 bunch dutch carrots, trimmed, halved

1 sprig rosemary, plus extra leaves

Dumplings

2 (300g) floury potatoes, peeled, chopped

1 1/2 cup self-raising flour

100 gram butter, chilled, chopped

1/2 cup milk, plus extra, for brushing

Method

1.Preheat oven to 180°C.

2.In a large flameproof casserole dish, heat half oil on high. Dust chicken pieces in flour, shaking off excess. Brown in 2 batches, 3-4 minutes each. Transfer to a plate.

3.Heat remaining oil in same pan on medium. Saute leek and speck 3-5 minutes, until golden. Add mushrooms and garlic and cook 1 minute, stirring.

4.Return chicken to pan with wine to deglaze. Stir in stock, carrots and rosemary. Bring to simmer. Cover with lid, bake 30 minutes.

5.Bring potatoes to boil in a saucepan of salted water and cook on high 15-20 minutes, until just tender. Cool.

6.Sift flour into a large bowl. Rub in butter until mixture resembles breadcrumbs. Grate in potato and season to taste. Mix together gently. Stir in milk to form a soft dough. Roll into a 5cm-thick log on a floured surface. Cut into 12 rounds.

7.Arrange dumplings over chicken. Brush with extra milk. Scatter with extra rosemary. Bake, uncovered 30-35 minutes, until dumplings are puffed and lightly golden.