Stewed chicken and dumplings

    Stewed chicken and dumplings

    100saves
    1hr15min


    28 people made this

    About this recipe: Rich and chickeny, big, puffy dumplings - my husband loves this! The stew is nicely seasoned with herbs.

    jill_faucher Lanarkshire, Scotland, UK

    Ingredients
    Serves: 2 

    • 45g plain flour
    • 1/2 teaspoon salt
    • 1/2 teaspoon pepper
    • 1 teaspoon onion powder or granules
    • 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
    • 480ml water
    • 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
    • 120ml milk
    • 120ml water

    Method
    Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

    1. 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.
    2. 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.
    3. 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.
    4. 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.
    5. 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!

    Recently viewed

    Reviews (3)

    mauigirl
    2

    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

    by
    1

    I was put off by the fact that the recipe uses US measurements instead of UK measures. As a result I went and found another resipe instead. - 05 Jan 2012

    jill_faucher
    0

    Hubby and I love this! - 09 Oct 2010

    Write a review

    Click on stars to rate