Name: Creamy chicken with cheesy French onion dumplings recipe
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 8
Ingredients: 1kg chicken thighs; 20.00 ml plain flour; 40.00 ml olive oil; 30g butter; 1 brown onion, diced; 1 leek, washed and sliced; 2 carrots, peeled, halved and sliced; 300ml thickened cream; 250ml chicken stock; 40g sachet French onion soup mix; 2 tsp Dijon mustard; 250.00 ml grated tasty cheese; 40.00 ml parsley, finely chopped; 200g self-raising flour; 100g butter, chilled and diced; 125.00 ml milk; 125.00 ml grated tasty cheese

by Greer Worsley Last updated on 03/14/2023

The cheesy French onion dumplings atop this delicious creamy chicken casserole are a breeze to make and give the chicken an extra something special. - Greer Worsley

Ingredients

1kg chicken thighs
1 tbsp plain flour
2 tbsp olive oil
30g butter
1 brown onion, diced
1 leek, washed and sliced
2 carrots, peeled, halved and sliced
300ml thickened cream
250ml chicken stock
40g sachet French onion soup mix
2 tsp Dijon mustard
1 cup grated tasty cheese
2 tbsp parsley, finely chopped

For dumplings

200g self-raising flour
100g butter, chilled and diced
1/2 cup milk
1/2 cup grated tasty cheese

Method

Step 1

Preheat oven to 180C conventional.
Step 2

Cut chicken into large pieces, about 6 cubes per thigh. Dust with flour and season well with salt and pepper.
Step 3

Heat 1 tbsp oil and 15g butter in a large frypan and brown chicken in batches until completely sealed. Transfer to large oven-proof baking dish.
Step 4

Heat remaining oil and butter in frypan and cook onion, leek and carrots for 5-6 minutes over gentle heat until soft. Pour in cream and stock. Add 1 tbsp of the French onion soup mix, reserving the rest for the dumplings. Bring to the boil, then remove from heat and stir through 1/2 cup cheese and parsley. Pour over chicken in baking dish. Bake for 20 minutes.
Step 5

Meanwhile, to make dumplings, place flour and reserved French onion soup mix in a bowl and rub in butter until mixture resembles fine breadcrumbs. Use a butter knife to mix in milk and cheese until just combined. Turn out onto a floured surface and knead lightly, then divide into 15 equal pieces. Roll into balls.
Step 6

Remove chicken from oven. Dot the top with the dumplings, three across and five down the length, evenly spaced. Sprinkle over remaining 1/2 cup grated cheese. Return to the oven for a further 18-20 minutes until dumplings have doubled in size and are golden on top.
Step 7

Serve immediately.