Country Chicken Casserole with Parmesan Dumplings

Accompanied by a parmesan dumpling, this casserole sure hit the spot on all levels... comfort food, packed full of vegetables and chicken that was tender and moist, who could ask for more!! Not me that's for sure.

To me chicken and sage go hand in hand so having those flavours together plus a creamy style sauce made the dish very comforting indeed. The flavours were not overpowering so the taste of the vegetables was also still in the spotlight.

Country Chicken Casserole with Parmesan Dumplings

Serves: 8

Points per serve: 6.5

8 chicken thigh fillets bone in, skin removed

1 tablespoon plain flour

freshly ground black pepper

1 teaspoon salt

cooking spray

2 brown onions, sliced thickly

4 carrots, peeled and cut thickly

1 stick celery, finely sliced

200g button mushrooms

1 red capsicum, cut into 2 cm peices

1 green capsicum, cut into 2 cm peices

1 tablespoon dried sage

1 tablespoon dried parsley

2 cups water

1 tablespoon chicken stock powder

1 cup white wine

1 3/4 cup self raising flour

2/3 cup skim milk

2 tablespoons dried parsely

20g finely grated parmesan cheese

1 egg

1 teaspoon chicken stock powder

1/2 teaspoon salt

freshly ground black pepper

2 tablespoons cornflour

1/2 cup reduced fat thickened cream

Remove all visible fat from the thigh fillets. Place in a large snap lock bag. Combine flour, salt and pepper together and place in snap lock bag also. Seal bag and toss to combine ensuring the thighs are completely coated in the seasoned flour.

Spray a large non stick frying pan with cooking spray and over a medium high heat cook the thigh fillets until golden on each side. Transfer to slow cooker.

Place all the vegetables in the slow cooker and sprinkle with sage and parsley. Combine water, stock powder and wine. Pour over chicken and vegetables in the slow cooker.

Cook for 4 hours on high setting or 7 hours on low setting.

Combine cornflour with 2 tablespoons of water and stir through casserole. Cover and make dumplings. Mix the flour, milk, egg, chicken stock powder, parsley, salt, pepper and parmesan cheese in a bowl until well combined. Coat your hands with additional flour and form into 16 balls. Place dumplings on top of casserole and cook for a further 30 - 40 minutes or until dumplings have cooked. (Warning they take a lot longer to cook in a slow cooker).

Remove dumplings to a warmed plate. Stir through the cream until combined and heated through for 5 minutes.

Serve in warmed bowls with dumpling or two.

(Click here for a printable version of this recipe)