Sunday, 26 October 2014

Recipe - Chicken Stew with Dumplings

The new thing that I say is 'woo hoo', a souvenir of young Earnest's dialogue. She's moved in now, a stringy gum meaning that we all hang out instead of coexisting. To celebrate her new found guminess, we rewarmed our house. I usually hate parties at my own house but this was a good'un. I was debilitated until 4 the next day with a smug and vaguely annoying Explorer swinging between moaning that I'd had a better time than him and cajoling me for being hungover. My main issue was that he was rewatching LOTR for the seventeenth time rather than lying with me in my misery. Oh, and he's thrown away the vin for my coq.After I roused, I was filled with a new lease of life and a desire to make dumplings. Chicken stew and dumplings, to be precise.
Chicken stew and dumplings
5 chicken thighs

Brown the chicken thighs over a high heat in a casserole. 

2 leeks
2 carrots 
1 onion
4 cloves garlic

Wash and chop the vegetables. Sweat over a medium heat for around 10 mins until browned. Return the chicken to the pot and I turned up the heat. 

1 glass white wine
Tsp dried thyme
Half tsp tarragon 
2 bay leaves 
1 stock pot 

Add the wine to the pot and let it bubble away. Add the herbs, stock and around 700ml water - enough to cover and for the water level to be about 1 inch over the top of the stew.

Place in the oven at 180, uncovered for 20 mins.

100g self raising flour
100g butter
1 piece toast, turned to crumbs 
Handful of dill
Handful of parsley
2 eggs 

In my mini food processor, I blitzed the butter and flour to make crumbs. I placed this in a bowl with the crumbs and rubbed together to combine. I blitzed the dill and parsley in the food processor and added these to the mix along with some salt and pepper. I cracked in two eggs and brought the sticky mixture together. I shaped the mix into five dumplings. I added these to the top of the chicken at the 20 minute point and let the whole stew cook for another 30 mins.

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