Fluffy dumplings in a chicken soup style gravy...
Serves: 4-6
Prep time: 35 mins Cooking time: 1 hour 30 mins
Ingredients
For the chicken gravy:
8 bone-in chicken thighs, skin removed
1 litre chicken stock
Knob of unsalted butter
4 sticks celery, diced
2 carrots, peeled and diced
1 brown onion, diced
2 heaped tablespoons plain flour, about 35g
Sea-salt
Black pepper
Olive oil
Handful flat-leaf parsley, finely diced
For the dumplings:
285g plain flour
Small handful flat-leaf parsley, finely diced
Small handful thyme, finely diced
2 teaspoons baking powder
Sea salt
200ml milk
Knob of unsalted butter, melted, cooled slightly
1 egg, beaten
Method
Step 1
Remove skin from the bone-in chicken thighs. Add the thighs to a large pot along with the litre of chicken stock. Bring to a boil over high heat.
Once boiling, reduce heat to a gentle simmer, cover and cook until the chicken is tender, about 30 minutes.
After 30 minutes, remove chicken and set aside until cool enough to handle. Strain the stock and set aside for later.
Once chicken has cooled, remove the bones and shred into small pieces.
Step 2
In a large pot, add the butter and a splash of olive oil over a medium heat. Add the diced celery, carrots, and onion, cooking until soft, about 8-10 minutes.
Add the flour and cook 2 minutes, then slowly add in the litre of reserved stock, stirring until smooth.
Return the shredded chicken to the pot and season with salt and pepper and keep warm.
Step 3
Now onto the dumplings: In a large bowl, whisk together the flour, parsley, thyme, baking powder, and a pinch of salt and pepper. In a separate small bowl, whisk together the milk, melted butter, and egg, then add to the dry ingredients until the dough just comes together, taking care not to over mix.
Form the dough into 12 balls, about the size of a golf ball.
Step 4
Bring the chicken gravy back to a low simmer over medium.
Add the dumplings into the chicken gravy and cook, covered, until the dumplings are cooked through and doubled in size, about 12 to 15 minutes.
Serve!
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