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26
January
Chicken Stew and Herby Dumplings
So you are all enjoying the snow, right? When you have finished building snowmen, there is nothing better to warm the belly than a big plateful of stew.
OK, so I haven’t been making snowmen this weekend, but the one I made last week is still standing 🙂
Before you dive into the recipe, I just wanted to talk to you about chicken stock. I don’t need to tell you that using fresh stock, or home-made, is better than using a cube, but if that is all you have then that’s ok. However, what I used was technically gravy. At Christmas, I made a couple of litres of Jamie Oliver’s Get Ahead Gravy.
If you can, it is well worth you making a batch of this as it is useful for so much more than gravy. I used a quarter of it on my Christmas dinner, then froze the rest in 3 sauce pouches of a pint. I used one of these, and then just topped it up with a little hot water.
I served this stew with a slice of Cornbread.
Chicken Stew and Herby Dumplings
Print recipe
| Serves | 4 |
Ingredients
Stew
- 4 Large Chicken Thighs
- 25g Unsalted Butter
- 30ml Olive Oil
- 600g Mixed Stew Vegetables (Potato, carrot, leek, onion, swede etc)
- 500ml Chicken Stock
Dumplings
- 100g Self-Raising Flour
- 50g Suet
- pinch Salt
- 2 teaspoons Dried Mixed Herbs
- 5 tablespoons Cold Water
Directions
| 1. | Melt the butter with the olive oil in a large heavy-based stew pot |
| 2. | Add the chicken and brown on both sides, then remove and put to one side |
| 3. | Toss in the vegetables and sauté for a few minutes until they start to soften |
| 4. | Add the chicken back in and and pour over the stock. Add a little hot water if necessary to ensure the chicken and vegetables are covered, and simmer with a lid on for half an hour. |
| 5. | Meanwhile, make the dumplings by mixing the suet, flour, and herbs with a little water a tablespoon at a time, until the mixture pulls together but not sticky. Form it into 4 or 8 balls. |
| 6. | After 30 minutes, drop the dumplings evenly spaced in the top of the mixture, and simmer for a further 30 minutes. |
| 7. | Serve with fresh crusty bread or some cornbread |
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