4 chicken thighs or 2 each chicken legs and thighs
2 tablespoons olive oil
2 garlic cloves, minced or crushed
1 onion, thinly sliced
1 red pepper, diced
1 1/2 teaspoons concentrated chicken broth paste, or an OXO® chicken stock cube
2 carrots, sliced diagonally
12 tiny potatoes, sliced in half or 3 large potatoes, cubed large
1/4 teaspoon pepper
1/4 teaspoon dried thyme
1/2 teaspoon dried savoury
1/4 teaspoon dried basil
1 bay leaf
120ml double cream
60g frozen peas
For the dumplings
128g plain flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons onion powder or granules
3 tablespoons chopped fresh parsely
2 tablespoons melted butter
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Method Prep:15min › Cook:1hr › Ready in:1hr15min
Make dredging flour mix: Mix the 45g flour with 1/2 teaspoon each salt and pepper and 1 teaspoon onion powder. Dredge the chicken in this. Reserve and refrigerate leftover flour.
Make stew: Heat olive oil in a deep, large chicken fryer skillet or large saucepan over medium-high heat and brown chicken thoroughly on both sides.
Lower heat to medium and add garlic, onions and red pepper. Fry up for a minute, then add the chicken paste along with the hot water, carrots, potatoes, pepper, thyme, savoury, basil and bay leaf. Lower heat to low, cover and let simmer for a half an hour.
Mix together a heaping tablespoon of the leftover dredging flour with the cream and a 120ml water. Stir well and add to the stew along with the peas. Cover and let stew while you mix dumplings.
Make the dumplings: Mix remaining ingredients in a small bowl and drop by tablespoonfuls into the stew. Cover and simmer for 15 more minutes. Serve hot and enjoy!
This tasted like a five star recipe but I ran into trouble when I got to the dumplings. There is evidently a mistake in the line up of dumpling ingredients. I put all the listed dumpling ingredients together and found that I had a very thin batter. After reading the recipe more closely, I realized that the 120 ml of water should have been added to the stew instead of the dumplings. I quickly started the dumpling over without the 120 ml of water and they came out perfect. Hopefully, the submitter or the editors can correct this mistake. Still wonderful and we really liked the flavors in the dumplings. Thanks so much for sharing Jill! - 06 Feb 2015