This delicious casserole rewards with tasty, herb-y dumplings snuggled in a chicken, pancetta, and broccolini (or broccoli) base. From the award-winning cookbook author Jo Pratt, this recipe takes a bit of work but it’s worth it!
Jo Pratt’s Chicken and Broccolini Casserole with Herby Cheddar Dumplings
For the casserole
- 2 tbsp olive oil
- 7 oz unsmoked lardons or pancetta (diced)
- 8 chicken thighs (skinless and boneless)
- 2 tbsp plain flour
- salt and pepper to season
- 5 shallots (peeled & chopped)
- 2 sticks celery (sliced into 1 cm pieces)
- 1 bay leaf
- 1 tbsp tomato puree
- 16.9 fl oz chicken stock
- 7 oz broccolini (each stalk cut into 2)
For the dumplings
- 3.5 oz self raising flour (plus extra for dusting)
- 3.5 oz fresh white breadcrumbs
- 4.9 oz butter (cubed)
- 3.5 oz mature cheddar (finely grated)
- 1 tbsp dried thyme
- 2 medium eggs (lightly beaten)
- salt and pepper to season
