Ingredients
Chicken Stew
- skinless and boneless chicken thigh fillets – (about 720g/1.5lbs), quartered
- 3 carrots – peeled and chopped into chunks
- 3 medium sized potatoes – peeled and chopped into small chunks
- 2 sticks of celery
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp dried thyme
- 1.2 litres (5 cups) chicken stock
- 45 g (3 tbsp) unsalted butter
- 1 large onion – peeled and finely chopped
- 50 g (½ cup minus 1 tbsp) plain (all-purpose) flour
Dumplings
- 240 g (2 cups) plain (all-purpose) flour
- 3 tsp baking powder
- 100 g (1 packed cup) grated strong cheddar
- ½ tsp dried parsley
- 2 tbsp unsalted butter – melted
- 180 ml (¾ cup) milk
- Garlic and.or Onion powder or other spices of choice
Instructions
Stew
- Preheat the oven to 190C/375F (fan).
- Add the chicken, carrots, potatoes, celery, salt, pepper, thyme and stock to a large saucepan. Bring to the boil and allow to simmer for 15 minutes and then turn off the heat.
8 skinless and boneless chicken thigh fillets, 3 carrots, 3 medium sized potatoes, 2 sticks of celery, ½ tsp salt, ½ tsp black pepper, 1 tsp dried thyme, 1.2 litres (5 cups) chicken stock - When the chicken and vegetables are cooked, melt the butter in a large, deep casserole dish, over a medium heat. Add the onion and cook for about 5-6 minutes, stirring often, until softened.
45 g (3 tbsp) unsalted butter, 1 large onion - Add in the flour and mix it into the onions and butter using a balloon whisk. It should form into a creamy paste (a roux).
50 g (½ cup minus 1 tbsp) plain (all-purpose) flour - Allow the roux to cook for a minute whilst stirring with your whisk, then add in a ladle of the stock from the chicken broth (try to get mostly stock – not the chicken/veggies). Stir the broth into the mixture, using your whisk.
- Repeat this until you have ladled out most of the stock from the chicken pan. Bring to the boil, and simmer gently, while stirring for a couple of minutes, until the sauce thickens.
- Then pour the remaining stock, plus the chicken and vegetables into the pan with the thickened sauce.
- Allow to simmer for a few minutes, while you make the dumplings.
Dumplings
- Place the flour, baking powder, cheese and parsley to a bowl and mix together.
240 g (2 cups) plain (all-purpose) flour, 3 tsp baking powder, 100 g (1 packed cup) grated strong cheddar, ½ tsp dried parsley - Add the melted butter and three-quarters of the milk, stir together until you get a sticky dough – adding more milk if needed.
2 tbsp unsalted butter, 180 ml (¾ cup) milk - Turn off the heat on the pan with the chicken. Add large blobs of the dumpling mixture to the top of the casserole using two spoons.
- Place in the oven to cook for 15-20 minutes, until the dumplings are lightly browned.
Take out of the oven and leave to rest for 5 minutes before serving, topped with fresh parsley.
Source: https://www.kitchensanctuary.com/chicken-stew-and-dumplings and https://www.youtube.com/watch?v=CsseoVLkSy4