Chicken & Leek Casserole with Dumplings
Chicken & leek casserole was our dinner tonight. Once again using the Kingaroy Choofer on the back patio.
I love one pot meals and the camp oven is great for them.
This recipe was shared by Derek Bullock the Camp Oven Cook.
Ingredients:
Casserole:
6 chicken thighs – diced
1 cup Campbells chicken stock
1 diced carrot
2 diced potatoes
1 cup water
1 sliced leek
Salt & Pepper
Dumplings:
1 1/2 cups wholemeal self-raising
25 grams soft butter
Sprinkle of thyme
Sprinkle of salt
Milk
Method
Step One.
Place all ingredients in the camp oven, bring to the boil and simmer gently for an hour.
Step Two
Place the flour, salt and thyme in a bowl and mix well. Add in the butter and mix with fingers until mixture resembles coarse breadcrumbs. Stir in milk until you have a moist soft dough. Drop tablespoons of the mix on top of the casserole, replace the lid and steam for 15 minutes.
Step three:
Check out the lovely golden colour of the dumplings made with wholemeal flour. All served straight from the camp oven on the table.
This recipe was shared by Derek Bullock the Camp Oven Cook, Click here to visit his website.
