Chicken And Dumpling Stew
We really want to show off about this one because it's our best winter warmer recipe yet. A mouth explosion of unbelievable flavours combined with the stodgy, cuddly, crispy topped dumplings that soak up all the juices. The cream and wine added to the stock mean it's indulgent and fancy enough to serve to guests.
If you're a lover of chicken stew then print this recipe off and pin it to your head. Seriously.
For The Stew
- 1 tbsp butter
- 8 chicken thighs, skin on
- 100 g smoked pancetta
- 1 onion
- 1 carrot
- 2 sticks celery
- 200 g chestnut mushrooms
- 2 sprigs thyme
- 1 heaped tbsp plain flour
- 150 ml white wine
- 750 ml chicken stock
- 50 ml double cream
- 2 sprigs parsley
For The Dumplings
- 100 ml cold milk
- 250 g self-raising flour
- 50 g cornmeal
- 150 g cold butter
Brown The Chicken
Heat the butter over a medium-high heat in a large saucepan or crockpot until it begins to foam. Season the chicken thighs and add them to the pan.
Fry until the skin is a deep golden brown then turn and cook for the same time.
Add Other Ingredients
Remove the thighs from the pan and add the pancetta.
Peel the onion and the carrot then dice the onion, carrot and celery. When the pancetta is starting to crisp up add the veg and continue to cook for 10 minutes over a medium heat. Stirring regularly.
Cut the mushrooms into quarters and add them to the pan with the thyme.
Scatter the flour over the veg and stir well. Cook for another few minutes.
Turn the heat back up high and pour in the wine. Let it bubble and reduce by half before adding the chicken stock.
Place the chicken thighs back into the pan and simmer for 25 minutes.
Make The Dumplings
Meanwhile combine the self-raising flour and the cornmeal. Cube the butter and use your fingers to work it into the flour, until you have a texture resembling breadcrumbs.
Pour in the milk and stir to a dough.
Finish And Serve
Stir the cream into the stew, then roll 4-8 balls of dough and add them too. Simmer for another 20 minutes and turn on the grill to a medium-high setting.
Place the cooked stew under the grill for 5 minutes to crisp up the tops of the dumplings.
Serve in the middle of the table
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