Chicken & dumplings
Serves 4
Easy
Prep:
Cook:
Serve this comforting American stew with dumplings on cold days. You can also make it in a slow cooker, but be sure to use half the liquid if you do
Skip to ingredients
Units:
- 3 tbsp salted butter
- 8 boneless, skinless chicken thighs
- 1 medium yellow onionchopped
- 4 garlic cloveschopped
- 1 tsp thyme leaves
- 2 tbsp plain flour
- 180ml chicken stock
- 1 tbsp Worcestershire sauce
- 4 celery stickssliced into 3cm pieces
- 3 large carrotscut into 2cm slices
- 1 tbsp apple cider vinegar
- 25g flat-leaf parsleyfinely chopped
For the dumplings
- 155g plain flour
- 2 tsp baking powder
- ½ tsp bicarbonate of soda
- 125g soured cream
- 1 tsp chopped thyme
- 4 tbsp salted buttermelted
- 60ml whole milk
Nutrition: Per serving
- kcal676
- fat37g
- saturates20g
- carbs49g
- sugars9g
- fibre6g
- protein32g
- salt4.51g
Method
step 1
Melt 1 tbsp of the butter in a large saucepan and brown the chicken on all sides, about 4 mins. Remove to a plate.
step 2
Melt the remaining butter in the pan and cook the onion, garlic, thyme, 1 tsp salt and 1 tsp freshly ground black pepper over a medium heat until golden, about 10 mins. Stir in the flour and cook for another 2 mins.
step 3
Slowly pour the chicken stock, whisking until thickened. Whisk in the Worcestershire sauce. Return the chicken to the pan along with the celery and carrots, cover with a lid and cook for 35-40 mins, or until the chicken is falling apart.
step 4
While the stew is cooking, make the dumplings. Combine the flour, baking powder and bicarbonate of soda and 1 tsp salt in a medium bowl. Add the soured cream, thyme, melted butter and milk and stir until combined – be careful not to over-mix, as it will make the biscuits dense.
step 5
Uncover the pan and drop large spoonfuls of the dumpling mixture on top of the stew in a single layer. Cover again and continue to cook for 30 mins. Remove from the heat and serve in bowls topped with chopped parsley.
