Chicken with Bacon Dumplings recipe
ingredients
1 tbsp olive oil
3 1/2 lb (1.6 kg) chicken, cut into small pieces
2 large onions, chopped
1 garlic clove, crushed
1/4 cup (1 oz) 30 g plain flour (All purpose)
2 3/4 cups (21 fl oz) 600 ml chicken stock
1 bay leaf salt and freshly ground black pepper
3 1/2 lb (1.6 kg) chicken, cut into small pieces
2 large onions, chopped
1 garlic clove, crushed
1/4 cup (1 oz) 30 g plain flour (All purpose)
2 3/4 cups (21 fl oz) 600 ml chicken stock
1 bay leaf salt and freshly ground black pepper
for the dumplings
2 cups (225 g) self-raising flour
pinch of salt
2 tbsp (1 oz) 25 g butter
4 oz (110 g) shredded suet
4 oz (110 g) streaky bacon, rind removed and finely chopped
1 small onion, finely chopped
pinch dried thyme
1 egg, beaten
milk
4 cups (32 fl oz) 900 ml chicken stock
pinch of salt
2 tbsp (1 oz) 25 g butter
4 oz (110 g) shredded suet
4 oz (110 g) streaky bacon, rind removed and finely chopped
1 small onion, finely chopped
pinch dried thyme
1 egg, beaten
milk
4 cups (32 fl oz) 900 ml chicken stock
method
1. Heat the oil in a flameproof casserole. Add the chicken, onions and garlic and fry until lightly browned.
2. Sprinkle over the flour and cook, stirring, for 1 minute.
3. Stir in the stock, add the bay leaf and season to taste. Simmer for 1 hour or until tender.
4. Make the dumplings:
5. sift the flour and salt into a mixing bowl and rub in the butter.
6. Mix in the suet, bacon, onion, thyme, egg and enough milk to make a soft but not sticky dough.
7. Roll into small dumplings.
8. Bring the stock to the boil in another saucepan.
9. Drop in the dumplings, cover and poach for 20-25 minutes or until puffed up and cooked through.
10. Transfer to the chicken mixture, using a slotted spoon. Remove the bay leaf. Serve from the casserole.
2. Sprinkle over the flour and cook, stirring, for 1 minute.
3. Stir in the stock, add the bay leaf and season to taste. Simmer for 1 hour or until tender.
4. Make the dumplings:
5. sift the flour and salt into a mixing bowl and rub in the butter.
6. Mix in the suet, bacon, onion, thyme, egg and enough milk to make a soft but not sticky dough.
7. Roll into small dumplings.
8. Bring the stock to the boil in another saucepan.
9. Drop in the dumplings, cover and poach for 20-25 minutes or until puffed up and cooked through.
10. Transfer to the chicken mixture, using a slotted spoon. Remove the bay leaf. Serve from the casserole.
serving amount
serves 4
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