Recipe for Chicken casserole with lemon and rosemary dumplings
This serves two greedy people. The recipe is easily stretched with extra vegetables, stock and/or spelt
For the casserole
50g of spelt (dry weight)
1 medium sized leek, cut into thin slices
1 carrot, peeled and cut into 1 cm cubes
500ml chicken stock
1 bay leaf
Black pepper
A handful leftover roast chicken (optional)
For the dumplings
90g breadcrumbs (about a cup)
2 heaped tbsp half-fat crème fraiche
2 heaped tbsp grated parmesan
1 medium egg
zest of one lemon
1 heaped tsp finely chopped rosemary needles
Preheat the oven to 180 C, 350 F
Bring a pan of water to the boil, add the spelt and simmer for 20 minutes.
While the spelt is cooking you can make the dumplings. Place all of the dumpling ingredients together in a bowl and combine together using your hands. Split the dumpling mix into 6 similar sized chunks and roll each one into a ball.
Warm the stock on the hob using a oven-safe pan. Add the leek, carrot and bay leaf to the stock along with any leftover chicken if using. Bring the stock up to simmering point.
Place the dumplings lightly on top of the simmering casserole (tip: drizzle or spray each dumpling lightly with olive oil to help them brown nicely). Place the pan containing the stew and dumplings in the oven and cook for 25 minutes or until the dumplings are golden on top.