Chicken Casserole with English Ale and Stilton and Walnut Dumpli
Savor the rich, comforting flavors of this Chicken Casserole with English Ale, crowned with indulgent Stilton and Walnut Dumplings. Tender, golden-brown chicken thighs are slow-cooked in a robust broth of dark English ale, aromatic vegetables, and fresh herbs, creating a hearty base infused with deep, savory notes. The crowning glory? Soft, golden dumplings made with creamy crumbled Stilton cheese and crunchy walnuts, adding a gourmet twist to this classic dish. This casserole, baked to perfection in one pot, is ideal for cozy family dinners or special gatherings, offering a stunning blend of flavors and textures. Garnished with fresh parsley for a vibrant finish and served piping hot, this dish is the ultimate marriage of comfort food and elevated British cuisine.
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Recipe Information
Ingredients
- 8 pieces Chicken thighs (bone-in, skinless)
- 2 tablespoons Olive oil
- 1 tablespoon Butter
- 1 large Yellow onion (finely chopped)
- 3 medium Carrots (sliced into rounds)
- 2 stalks Celery stalks (diced)
- 3 cloves Garlic cloves (minced)
- 2 tablespoons All-purpose flour
- 500 ml English ale (or dark beer)
- 500 ml Chicken stock
- 2 leaves Bay leaves
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper (freshly ground)
- 250 grams All-purpose flour (for dumplings)
- 2 teaspoons Baking powder
- 50 grams Walnuts (roughly chopped)
- 75 grams Stilton cheese (crumbled)
- 125 ml Milk
- 50 grams Butter (for dumplings)
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Preheat your oven to 180°C (350°F).
Season the chicken thighs with salt and black pepper.
In a large ovenproof casserole dish or Dutch oven, heat the olive oil and butter over medium-high heat. Sear the chicken thighs on both sides until golden brown. Remove the chicken and set aside.
In the same pan, add the chopped onion, carrots, celery, and minced garlic. Sauté for 5-7 minutes until softened.
Sprinkle the flour over the vegetables and stir well to coat. Cook for an additional 1-2 minutes to remove the raw flour taste.
Gradually pour in the English ale, stirring constantly to prevent lumps. Add the chicken stock, bay leaves, thyme, and return the chicken thighs to the casserole dish.
Bring everything to a gentle simmer, then cover with a lid and transfer the dish to the preheated oven. Bake for 50 minutes.
While the casserole is in the oven, prepare the dumplings. In a large bowl, sift together the flour and baking powder. Rub in the butter until the mixture resembles breadcrumbs.
Add the chopped walnuts and crumbled Stilton cheese to the flour mixture. Gradually stir in the milk until a soft dough forms. Roll the dough into small balls (about 8-10).
After 50 minutes of baking, remove the casserole from the oven. Place the dumplings on top of the casserole, leaving space between each ball as they will expand.
Return the casserole to the oven without the lid and bake for an additional 25-30 minutes, or until the dumplings are golden and cooked through.
Remove the casserole from the oven and let stand for a few minutes. Garnish with freshly chopped parsley before serving.
Serve the chicken casserole warm with the fluffy Stilton and walnut dumplings on top, and enjoy!
Nutrition Facts
Calories |
4597 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 237.0 g | 304% | |
| Saturated Fat | 81.5 g | 408% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 1004 mg | 335% | |
| Sodium | 5412 mg | 235% | |
| Total Carbohydrate | 277.0 g | 101% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 21.1 g | ||
| Protein | 290.4 g | 581% | |
| Vitamin D | 3.7 mcg | 18% | |
| Calcium | 903 mg | 69% | |
| Iron | 23.9 mg | 133% | |
| Potassium | 3528 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
