@donalskehan: Chicken Dumpling Stew | Coming up in ep 5 of my TV series tomorrow night at 8.30pm on @RTÉ One 📺 This is 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 cloud-like chive and cheddar dumplings are popped on top to steam and soak up the sauce🥕🥘 Serves: 4 Time: 2 hours 2 tbsp olive oil 1 kg chicken thighs, bone in and skin on 30g butter 1 large onion, thinly sliced 3 celery sticks, chopped 3 large carrots, chopped 2 garlic cloves, grated 3–4 sprigs of fresh thyme 2 tbsp plain flour 400ml chicken stock Sea salt and freshly ground black pepper For the dumplings: 150g self-raising flour 60g cold butter Good pinch of salt 50g grated Cheddar 1 tbsp snipped chives 100ml buttermilk (or milk/natural yoghurt) 1. Season the chicken all over with salt and pepper. Heat the oil in a frying pan over a high heat  and add the chicken, browning all over before setting aside. 2. In a casserole pot, add the butter with any leftover oil from the chicken pan and let it melt, then add the onion, celery and carrot and sweat slowly for 5 minutes. Add the garlic, thyme and seasoning. 3. Stir in the plain flour then add stock and bubble for a minute or two before adding the chicken to the pot and simmer over a medium-low heat for 45-50 minutes. 4. About 30 minutes before the end of the cooking time, make the dumplings. In a large bowl, rub the flour and butter together with your fingers until it resembles breadcrumbs then add the salt, cheddar, chives and buttermilk, combining to form a soft dough.   5. Roll the dough into walnut-sized pieces and dot all over the surface of the stew. Recover with the lid and leave to simmer for 20 minutes before serving.

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Tuesday 28 November 2023 12:21:20 GMT