Chicken, Fennel and Wild Mushroom
Casserole with Herb Dumplings
Serves 4
Points per serving: 4½ (original points)
low fat cooking spray
4 medium skinless chicken breasts
1 onion, peeled and sliced
1 fennel bulb, sliced
150g wild mushrooms, sliced
1 x 400g can chopped tomatoes
300ml chicken stock
salt and pepper
Dumplings:
100g plain flour
pinch salt
40g low fat spread
1 tbsp chopped fresh parsley
Preheat oven to Gas 3/160ºC/325ºF
Cook the chicken breasts 8-10 mins in a non-stick pan
sprayed with frylight, turning once. Remove from pan to an ovenproof
dish.
Add fennel and onion to pan and cook 3-4 mins. Add
mushrooms and cook 2 mins. Add to dish with the chicken. Pour over
the tomatoes and stock. Season well.
Cover and cook in the oven for 15-20 mins.
Meanwhile make the dumplings. Sift the flour and salt
into a bowl, rub in the low fat spread until it resembles fine
breadcrumbs. Stir in the parsley and just enough cold water to make a
soft dough. Shape into 8 dumplings and chill.
After 20 mins, remove the lid of the casserole and increase
the heat to Gas 6/200ºC/400ºF.
Arrange the dumplings on top of the casserole and transfer
to the highest shelf of the oven. Cook without the lid for 20-25 mins
until the dumplings are golden and crispy. Serve.
