COOKBOOK: Quick & Easy Chicken Dishes
I associate this dish with a cold winter’s day. A great hearty meal! Scones or dumplings originated in Scotland, normally baked in a round shape and added to a casserole. No other bread required on the side. This meal will leave you full and fulfilled.
RECIPE
Serves 4-6
1 tablespoon olive oil
1 large onion, diced
4-5 chicken breast fillets, cubed
2 large potatoes, peeled and cubed
2 large carrots, peeled and diced
1 handful fresh parsley, chopped
1/4 cup plain flour
Salt & Pepper
3 cups chicken stock
3 tablespoons tomato puree/paste
1 cup white wine
1 cup fresh cream
2 tablespoons of cornflour (optional)
HERBED SCONE TOPPING
2 cups self raising flour
2 large tablespoons of mixed herbs (parsley, basil, marjoram)
30g finely grated parmesan cheese
30g butter
1 cup milk
Place the potato in a microwave safe dish, add 2 tablespoons of water and microwave for approx 5mins on high. Remove, drain and set aside.
In a deep casserole pot add olive oil, add onion and fry until soft. Add chicken and cook stirring for approx 3mins. Add carrots, salt and pepper. Sprinkle over the sifted flour and stir well. Begin adding the stock in batches. Add tomato puree & parsley. Add wine. Add potatoes. Bring to boil and simmer for a further 5-6mins.
Add cream and stir well.
If liquid of casserole appears to still be a little runny……..in a small bowl add cornflour and water, stir very well until there are no lumps. Add to the chicken mixture and stir. You will see the liquid will start to thicken right away. Give it one min and remove from heat. Transfer into casserole dish.
HERBED SCONE TOPPING
Place flour, parmesan cheese, dry herbs and butter in a mixer (or you can use a hand held mixer) mix until well combined. Add milk in batches. mix well.
Place dough on floured surface. Knead for 5mins and roll out to 10cm in thickness. Use a biscuit cutter or the rim of a sturdy glass to cut out the scone shapes. Place on the casserole and bake for 20-25mins or until scones are golden.
