Chicken Dumpling Stew | a Sunday Roast in Stew Form

• doses: Serves: 4
• tempo total: 1 hour 43 minutes

Ingredientes

Time: 2 hours

2 tbsp olive oil

1 kg chicken thighs, bone in and skin on

30g butter

1 large onion, thinly sliced

3 celery sticks, chopped

3 large carrots, chopped

2 garlic cloves, grated

3–4 sprigs of fresh thyme

2 tbsp plain flour

400ml chicken stock

Sea salt and freshly ground black pepper

For the dumplings:

150g self-raising flour

60g cold butter

Good pinch of salt

50g grated Cheddar

1 tbsp snipped chives

100ml buttermilk (or milk/natural yoghurt)

Season the chicken all over with salt and pepper. Heat the oil in a frying pan over a high heat and add the chicken, browning all over before setting aside.

Instruções

In a casserole pot, add the butter with any leftover oil from the chicken pan and let it melt, then add the onion, celery and carrot and sweat slowly for 5 minutes. Add the garlic, thyme and seasoning.

Stir in the plain flour then add stock and bubble for a minute or two before adding the chicken to the pot and simmer over a medium-low heat for 45-50 minutes.

About 30 minutes before the end of the cooking time, make the dumplings. In a large bowl, rub the flour and butter together with your fingers until it resembles breadcrumbs then add the salt, cheddar, chives and buttermilk, combining to form a soft dough.

Roll the dough into walnut-sized pieces and dot all over the surface of the stew. Recover with the lid and leave to simmer for 20 minutes before serving.