Chicken stew with dumplingsby Rachel Clarke |
| Preperation time: 20 mins Cooking time: 1 hour 20 mins Serves: 4 |
| Recipe Ingredients |
| 4 chicken quarters; 100g streaky bacon, chopped; 4 sticks celery, chopped; 2 leeks, trimmed and sliced; 225g carrots, sliced; 600ml chicken stock, made with 1 chicken stock cube; 2 tbsp plain flour; 1 bay leaf; 1 tbsp sunflower oil; 80g self-raising flour; 40g beef or vegetable suet; 1 tbsp chopped chives. |
| Recipe Method |
| In a flameproof casserole dish heat the oil and
brown the chicken all over. Set aside. Drain off some of the fat
from the dish. Add the bacon, carrots, leeks and celery and gently
cook until the vegetables are soft. Stir in the plain flour and
cook for a further minute. Take the dish off the heat and add the stock, bay leaf and the browned chicken pieces. Return to the heat and bring to the boil. Cover and bake in a preheated oven (170c/ gas5) for 1 hour 15 minutes until the chicken is tender. Meanwhile, make the dumplings. Put the self-rasing flour, suet and chives in a bowl, mix together and season. Add 3 tablespoons of water to make a soft dough and shape into 12 balls. Put the dumplings on top of the stew about 45 minutes into the cooking time. By the time the stew is removed from the oven, the dumplings should have risen. |
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