Hairy Bikers Chicken Dumplings Casserole ​Recipe

This hearty Hairy Bikers Chicken Dumplings Casserole is made with tender chicken thighs, smoky bacon, root vegetables, and a rich gravy, all topped with light and fluffy suet dumplings. This recipe creates the ultimate one-pot comfort meal—a savory, warming stew with soft, pillowy dumplings that soak up the delicious sauce. It’s the perfect dinner for a chilly evening when you need something truly satisfying, making enough for 4-6 hungry people.

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Hairy Bikers Chicken Dumplings Casserole Ingredients

For the Casserole:

• 2 tbsp plain flour
• 1 tsp dried mixed herbs
• 8 bone-in, skin-on chicken thighs
• 2 tbsp sunflower oil
• 150g smoked bacon lardons or chopped bacon
• 2 onions, chopped
• 2 carrots, diced
• 2 celery sticks, sliced
• 300ml dry cider or white wine
• 500ml chicken stock
• 1 tbsp tomato purée
• 1 bay leaf
• Sea salt and freshly ground black pepper

For the Dumplings:

• 125g self-raising flour
• 60g shredded beef suet
• 1 tbsp fresh parsley, chopped (optional)
• A pinch of salt
• 4–5 tbsp cold water

How To Make Hairy Bikers Chicken Dumplings Casserole

1. Prepare and brown the chicken: In a large bowl, mix the plain flour with the dried herbs and a generous amount of salt and pepper. Add the chicken thighs and toss them until they are well coated. Heat the oil in a large, flameproof casserole dish over medium-high heat. Shake any excess flour off the chicken and fry the pieces in batches, skin-side down first, until deep golden brown on all sides. Set the browned chicken aside on a plate.
2. Sauté the vegetables: Reduce the heat slightly and add the bacon lardons to the same dish. Fry for a few minutes until they start to crisp up. Add the chopped onions, carrots, and celery. Cook for 5–8 minutes, stirring often, until the vegetables have softened.
3. Build the sauce: Pour the cider or white wine into the dish. Let it bubble for a minute while you scrape the bottom of the pan with a wooden spoon to lift all the flavourful browned bits. Stir in the chicken stock and tomato purée, then add the bay leaf.
4. Simmer the casserole: Return the browned chicken thighs to the dish, nestling them into the vegetables and sauce. Bring the liquid to a gentle simmer, then reduce the heat to low. Cover the dish with a tight-fitting lid and let it cook gently for 1–1½ hours, or until the chicken is completely tender and falling off the bone.
5. Make the dumplings: About 20 minutes before the casserole is done, prepare the dumpling dough. In a bowl, mix the self-raising flour, shredded suet, chopped parsley (if using), and a pinch of salt. Add 4-5 tablespoons of cold water and mix with a knife until a soft, slightly sticky dough forms.
6. Cook the dumplings: Remove the lid from the simmering casserole. Using floured hands, divide the dough into 8 equal pieces and gently roll them into balls. Place the dumplings on top of the stew, spacing them out.
7. Steam and serve: Place the lid back on the casserole dish and let it simmer for a further 20 minutes. Do not lift the lid during this time. The dumplings will swell and steam to become light and fluffy. Serve the casserole hot in wide bowls, with a dumpling or two per person.

Recipe Tips

• Don’t Overmix the Dumplings: For light and fluffy dumplings, mix the suet, flour, and water just until a soft, slightly sticky dough forms. Overworking the dough will develop the gluten and make the dumplings tough and heavy.
• Brown the Chicken Properly: Searing the chicken thighs until they are deep golden-brown is essential. This creates a flavorful crust on the chicken and leaves browned bits in the pan (the ‘fond’), which form the rich, savory base of your gravy.
• Simmer, Don’t Boil: When cooking the dumplings, the casserole must be at a gentle simmer, not a rolling boil. A gentle simmer creates the steam needed to cook the dumplings perfectly, making them puff up. Boiling too hard can cause them to disintegrate.
• Keep the Lid On: While the dumplings are cooking, it is very important to keep the lid on the pot. This traps the steam inside, which is what cooks the dumplings all the way through and makes them incredibly light and airy.

What To Serve Chicken and Dumplings

This Chicken and Dumplings Casserole is a true one-pot wonder, with the dumplings acting as the perfect starchy accompaniment to soak up the rich gravy. You don’t need much else to serve alongside it. However, a side of simple steamed green vegetables like broccoli, green beans, or buttered cabbage adds a welcome touch of color and freshness to the plate.

How To Store Chicken and Dumplings Leftovers

Refrigerate: Let the casserole cool completely. Store leftovers in an airtight container in the refrigerator for up to 2 days. The dumplings will absorb more liquid and become denser upon refrigeration. Reheat gently on the stovetop or in the microwave. Freeze: It’s best to freeze the casserole base without the dumplings, as they can become heavy when thawed. Freeze the casserole for up to 3 months, then thaw, reheat, and cook fresh dumplings on top before serving.

Frequently Asked Questions

• What is suet and can I substitute it? Suet is a hard, raw animal fat (usually from around the kidneys) used in traditional British cooking. It has a high melting point, which helps create the uniquely light and fluffy texture in steamed puddings and dumplings. If you can’t find it, you can use cold, grated vegetable shortening or even very cold, grated butter, though the final texture will be slightly denser.
• Why were my dumplings heavy and dense? Heavy dumplings are usually caused by one of two things: overmixing the dough, which makes them tough, or the casserole liquid not being at a proper simmer when you add them. Ensure you mix the dough gently and that the stew is bubbling gently to create enough steam for them to puff up.
• Can I use chicken breasts instead of thighs? Chicken thighs are highly recommended because they remain moist and flavorful during the long, slow cook. Chicken breasts can become dry. If you must use them, cut them into large chunks and add them to the casserole for only the last 30 minutes of cooking time before adding the dumplings.
• Is it possible to make this in a slow cooker? Yes. Prepare the casserole base on the stovetop through step 3. Transfer everything to your slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. About 45 minutes before serving, turn the slow cooker to high, drop the dumpling dough on top, cover, and cook until the dumplings are puffed and cooked through.This hearty Hairy Bikers Chicken Dumplings Casserole is made with tender chicken thighs, smoky bacon, root vegetables, and a rich gravy, all topped with light and fluffy suet dumplings. This recipe creates the ultimate one-pot comfort meal—a savory, warming stew with soft, pillowy dumplings that soak up the delicious sauce. It’s the perfect dinner for a chilly evening when you need something truly satisfying, making enough for 4-6 hungry people.

Try More Recipes:

• Hairy Bikers Old Fashioned Chicken Casserole​ Recipe
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• Hairy Bikers Cheese And Onion Pie​ Recipe