Chicken and Dumplings
1Sunday 11 November 2012
I've always wanted to try this dish but never got the chance. It's great for cold weather. A comfort food at heart. I modified this recipe from Simply Recipes. It was a big hit with Matt.
Preparation time: 15 minutes
Cook time: 1 hour
Serves: 6
Ingredients
Stew
2 chicken thighs/legs, bone-in
2 chicken breasts, bone-in
1 tbsp olive oil
1 carton chicken stock
2 celery stalks, cut into 1/2-inch pieces
3 medium carrots, cut into 1/2-inch pieces
1 Spanish onion, roughly chopped
2 cloves garlic, minced
3 tbsp all-purpose flour
1 tsp dried thyme
1 tbsp 2% milk
1/2 cup frozen peas, thawed
1/4 cup minced fresh parsley leaves
pinch salt
pinch black pepper
Dumplings
2 cups all-purpose flour
1 tsp baking powder
3/4 tsp salt
1 tbsp butter, melted
1 tbsp olive oil
3/4 cup milk
1/4 cup minced fresh herb leaves (I used dill)
pinch black pepper
Directions
brown on all sides, about 3-4 minutes per side. Remove chicken pieces
and set aside on a dish.
2. Add onion, garlic, celery, carrot, and thyme and sauté until soft, about
5 minutes (use remaining oil if necessary). Make sure to scrape the
brown bits of chicken from the bottom of the skillet. Remove skillet
from the heat and add the flour. Stir until the mixture is a paste.
3. Add paste to a large pot, over medium heat. Add the stock and whisk
until there are no lumps. Add chicken pieces back to the pot and poach
for about 20 minutes. Remove chicken pieces from the stock and set
aside to cool. When the chicken is cool to the touch, pull the meat off
the bones in large chunks and add them back to the stock with salt and
pepper. (Tip: put the bones in a freezer bag to make stock later). Let
the stew simmer for 30 minutes.
4. Meanwhile prepare dumpling batter. Mix dry ingredients in a bowl
(flour, baking powder, salt and fresh herbs) and mix well. Add melted
butter, oil and milk to the dry ingredients. Mix gently with a wooden
spoon until the mixture just comes together (Note: do not overmix!!
The dumplings will become hard).
5. Drop the dumplings on top of the stew in tablespoon sized balls.
Cover the pot and let simmer for 15 minutes without lifting the lid.
6. Stir in milk, peas, and parsley.
7. Savour it!
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Looks great Lay! Ian would love this, definitely have to try it out.
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