Chicken and Dumplings Stew For The Soul

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Chicken and Dumplings Stew For The Soul

A rich chicken stew that tastes just like a Sunday roast. Chicken thighs are simmered until falling off the bone and the cooking liquor is reduced until thick and gravy like, all before little clouds of chive & cheddar dumplings are plopped on top to steam and soak up the sauce. This is true winter food that is best served on the darkest of days.

Servings:

Calories: 1055kcal

Author: Donal Skehan

Ingredients

For the stew:

2 tablespoons oil
2 pounds chicken thighs skin-on, bone-in,
3 celery stalks trimmed and cut into bite size pieces
3 large carrots peeled and cut into bite size pieces
1 large onion roughly chopped
3 sprigs fresh thyme leaves picked
½ stick butter
2 tablespoons plain flour
4 cups chicken stock store-bought
sea salt
ground white pepper

For the dumplings:

1 stick cold butter cubed
265 grams cup self-raising flour 1¾ cups
⅓ cup chives finely chopped
½ cup buttermilk
⅓ cup grated Irish cheddar
sea salt
freshly ground black pepper

Instructions

Brown the chicken thighs:

Heat oil in a large heavy based casserole pan over a medium heat.
Cooking in batches, add the chicken skin side down, cook for 3-4 minutes until golden, turn and brown that side also.
Repeat until all the chicken thighs are browned. Set aside on a plate.

Make the stew:

Add the celery, carrots, onion and thyme to the fat left in the pan along with the butter.
Stir occasionally for about 6-8 minutes until softened.
Add the flour to the pan and toss to coat everything.
Pour in the chicken stock and give it a stir.
Add the chicken back to the pan and bring to a boil.
Reduce the heat a little and simmer for 30-35 minutes without a lid until the chicken is tender and the sauce has reduced, it should be thick.
Season to taste with sea salt and freshly ground white pepper.

Make the dumplings:

Rub the butter into the flour.
Season with lots of pepper and a little salt.
Stir through the chives, then mix through the buttermilk and cheddar.
Using a large dessert spoon, scoop portions of the dough onto the top of the chicken stew. They should cover the top of the surface, you’ll get 12 in total.
Put the lid on and leave to simmer for 20-25 minutes. The dumplings when cooked will have covered the surface.
Serve in bowls topped with a little extra chopped chives.

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