Braised Chicken with Dumplings

    Braised Chicken with Dumplings

    1save
    1hour20min


    1 person made this

    Dumplings in this sense are the American or German style dumplings, balls of dough cooked in the braised chicken juices.

    Ingredients
    Serves: 4 

    • 2 kg chicken pieces
    • salt and pepper to taste
    • 100g butter
    • 1 1/2 cups onions, diced
    • 1/3 cup plain flour
    • 2 cups hot water
    • 2 cups chicken stock
    • 200g mushrooms, sliced
    • 3 carrots, peeled and diced
    • 2 celery stalks, diced
    • 1/2 teaspoon dried thyme
    • 1 teaspoon salt
    • 1/2 teaspoon pepper
    • Dumplings
    • 2 cups plain flour
    • 1 tablespoon baking powder
    • 3/4 teaspoon salt
    • 3 tablespoons butter
    • 1 cup milk

    Directions
    Preparation:20min  ›  Cook:1hour  ›  Ready in:1hour20min 

    1. Sprinkle the chicken pieces with salt and pepper. Melt the butter in a heavy frypan and cook the chicken in batches until browned, about 5 minutes a side. Remove and set aside.
    2. To the frypan, add onions and cook until tender, about 5 minutes. Stir in the flour and cook another minute.
    3. Add the hot water and chicken stock and bring to a boil. Add mushrooms, carrots, celery, thyme, salt and pepper.
    4. Return the chicken to the frypan with any accumulated juices and bring to a simmer over low heat. Cover and cook 30 minutes.
    5. After the chicken has been cooking 10 minutes, make the dumplings. Mix together the flour, baking powder and salt. In a saucepan heat the milk and butter just to a simmer.
    6. Add the milk to the dry ingredients and stir with a fork until the dough just comes together. Roll dough into about 18 little balls.
    7. Push the chicken down so it is submerged by the juices and lay the dumplings on the surface. Cover and simmer last ten minutes.

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