Description
A comforting chicken and dumpling dish perfect for cozy dinners.
Ingredients
Scale
- 8 skinless and boneless chicken thigh fillets (about 720g/1), quartered
- 3 carrots (peeled and chopped into chunks)
- 3 medium sized potatoes (peeled and chopped into small chunks)
- 2 sticks of celery (sliced)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
- 1 litres (5 cups) chicken stock (water plus 3 stock cubes is fine)
- 45 g (3 tbsp) unsalted butter
- 1 large onion (peeled and finely chopped)
- 50 g (1/2 cup minus 1 tbsp) plain (all-purpose) flour
- 240 g (2 cups) plain (all-purpose) flour
- 3 tsp baking powder
- 100 g (1 packed cup) grated strong cheddar
- 1/2 tsp dried parsley
- 2 tbsp unsalted butter (melted)
- 180 ml (3/4 cup) milk
- freshly chopped parsley
Instructions
- 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.
- Preheat the oven to 190C/375F (fan).
- When the chicken and vegetables are cooked, melt the butter in a large, deep casserole dish, over medium heat. Add the onion and cook for about 5-6 minutes, stirring often, until softened.
- 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).
- 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.
- Place the flour, baking powder, cheese, and parsley in a bowl and mix together.
- Add the melted butter and three-quarters of the milk, and stir together until you get a sticky dough – adding more milk if needed.
- 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.
Notes
- This dish is best served hot, fresh from the oven.
- Feel free to add more vegetables according to your taste.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 470
- Sugar: 4g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 110mg