Chicken Stew with Herby Dumplings
Those cold frosty mornings have arrived here in the UK, so it’s time for some good old fashion warming comfort food.
I am going to kick off this winter with wholesome homemade chicken and vegetable stew with herby dumplings.
My ideal time to make this dish is on the Monday after a great roast chicken Sunday dinner, so you've guessed it; the main ingredient is the leftover carcass of the chicken.
For the stew you will need;
1 – Cooked chicken carcass (the more meat left on the better)
Whatever vegetables you prefer, I've used;
2 – Large Carrots (chopped)
1 – Onion (chopped)
2 – Parsnips (chopped)
1 – Large Baking Potato (peeled and chopped)
2 teaspoons – Dried Mixed Herbs
1 teaspoon – Dried Sage
2 – Vegetable Stock Cubes
2 – Bay Leaves
Salt and Freshly Ground Black Pepper
For the dumplings;
100 Gm - Plain Flour
1 teaspoon - Baking Powder
50 Gm - Suet
1 teaspoon - Mixed Herbs
A pinch of salt
A little water
Put the chicken carcass in a large saucepan, cover with water and bring to the boil.
Turn down to a low heat, cover and simmer for 1 hour.
After an hour turn off the heat, allow to cool and then take out the chicken carcass, pick off as much meat as you can and put it in the stock.
Transfer the stock and chicken pieces to another container, rinse out the saucepan, put on a medium heat and melt the butter.
Now add the onions and cook for 5 minutes then the rest of the vegetables and about 200 Ml of the stock only then simmer covered for about 10 minutes, this will give the vegetables a good start.
Add the rest of the stock, bay leaves, herbs, sage and stock cubes then bring to the boil then turn to a low heat and simmer covered for 40 minutes.
During that 40 minutes mix all the dry ingredients for the dumplings together, then add a little water just enough to make dough.
After 40 minutes season with the salt and pepper and transfer the stew into an oven proof dish, make golf ball sized balls from your dough and place them in.
Preheat the oven to 190 degrees and put the stew in uncovered for 30 minutes.
If you follow this recipe to the letter you will now have the perfect chicken stew with crispy topped dumplings.
I had a serious problem photographing this dish, mainly because I kept eating it.