- 12 skinless chicken pieces - a mixture of thighs and drumsticks on the bone, and halved chicken breasts
Chicken's many plus points - its versatility, as well as the ease and speed with which it…
- 3 tbsp plain flour
- 2 tbsp sunflower oil
A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…
- 2 onions, sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 carrots, diced
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 200g bacon lardon, smoked or unsmoked, or streaky rashers, snipped
- 3 bay leaves
- 3 sprigs thyme
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 250ml red wine
- 3 tbsp tomato paste
- 1 chicken stock cube
For the herby dumplings
Heat oven to 180C/160C fan/gas 4. Toss the chicken pieces with the flour and some salt and pepper, to coat them – it’s easy to do this in a plastic food bag.
Heat the oil in a casserole with a lid. Brown the chicken pieces well on all sides – you’ll need to do this in batches. Remove all the pieces to a plate, and tip the onions, carrot, lardons, bay and thyme into the pan. Cook gently for 10 mins until the onion is softened.
Return the chicken pieces, with any juices that have collected on the plate. Then pour in the red wine and tomato paste and crumble in the stock cube. Add a splash of water if you need, until the chicken is almost covered. Bring to the boil, then cover with a lid and bake in the oven for 20 mins. Remove the lid and bake for another 10 mins while you make the dumplings.
Rub the butter into the flour with your fingertips until it feels like fine breadcrumbs. Stir in the herbs with ½ tsp salt and some pepper. Drizzle over 150ml water, and stir in quickly with a cutlery knife to form a light dough. Use floured hands to shape into ping pong sized balls.
Place the dumplings on top of the stew and bake for 20 mins more until the dumplings are cooked through.
If you want to use a slow cooker...Use boneless chicken pieces as the meat becomes very tender and can leave chunks of stew in the stew. Flour the chicken as above. Heat the oil in a frying pan and brown the chicken in batches, followed by the lardons and onions. Transfer everything to the slow cooker along with the rest of the stew ingredients. Cover and cook on High for 4 hours. Make the dumplings as above and sit on top of the stew, cook for a further hour, then serve.