Spring Chicken Casserole
|Chicken||2 1⁄2 Pound (1 Small Sized, About 1.1 Kilogram)|
|Butter/Margarine||1 Ounce (25 Gram)|
|Onions||2 Medium, skinned and sliced|
|Small carrots||12 Ounce, pared (350 Gram)|
|Canned tomatoes||14 Ounce (1 Can, 396 Gram)|
|Chicken stock||1 Pint (600 Milliliter)|
|Flour||30 Milliliter (2 Level Tablespoon)|
|For the parsley dumplings|
|Self raising flour||4 Ounce (100 Gram)|
|Shredded suet||2 Ounce (50 Gram)|
|Salt||1 1⁄4 Milliliter (1/4 Level Teaspoon)|
|Chopped parsley||15 Milliliter (1 Tablespoon)|
|Cold water||75 Milliliter (5 Tablespoon)|
Cut the chicken into eight pieces and remove the skin.
Fry the chicken pieces in the fat in the uncovered pressure cooker until they are well browned.
Remove the chicken and fry the onions until they are just golden.
Return the chicken to the cooker with the carrots, drained tomatoes (reserving the juice), stock and seasoning.
Put on the lid and bring to high (15 lb) pressure.
Cook for 10 minutes.
Meanwhile, make the parsley dumplings by mixing the dry ingredients to a soft dough with the water.
Divide the dough into eight balls.
Reduce the cooker pressure quickly.
Bring the contents of the cooker to boiling point, uncovered and add the dumplings.
Put on the lid and lower the heat to allow the cooker to steam gently but steadily for 3 minutes.
Then increase the heat to bring to low (5 lb) pressure and cook a further 4 minutes.
Reduce pressure quickly.
Put the chicken, vegetables and dumplings in a deep casserole.
Blend theflour to a smooth cream with a little of the tomato juice and stir in some of the hot cooking liquid.
Add the mixture to the cooker and bring to the boil uncovered, stirring until the sauce thickens.
Pour the sauce over the chicken joints.