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26
January
Chicken Stew and Herby Dumplings
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 |
