Mains
Poultry
Classic Dishes
Chicken and Dumplings

4-6

1.5h

A delicious and hearty meal!

Ingredients

Chicken

  • Whole chicken, separated into parts 
  • Salt and pepper
  • 2 tbsp olive oil
  • 6 shallots, roughly sliced 
  • 2 carrots, diced (optional)
  • 3 garlic cloves, minced 
  • 1 tbsp fresh rosemary (less if using dried)
  • 1 tsp fresh thyme leaves (less is using dried)
  • 500ml chicken stock 
  • 500ml water 

Dumplings

  • 1.5 tbsp butter, melted
  • 1 egg 
  • 75ml milk (dairy free if preferred) 
  • 1 tsp xantham gum or cornstarth
  • 1 tsp baking powder 
  • 150g almond flour or 180g wholemeal flour
  • 60g coconut flour or wholemeal flour
  • 1 tsp Italian herbs 
  • Salt and pepper 
Needed kitchenware
Instructions

1.

Preheat your oven to 200c.

2.

Season the chicken. Heat the oil in a deep, large pan over medium high heat.

3.

Once hot, add the chicken and brown. About 5 mins per side. You may need to do this in batches.

4.

Remove the chicken and set aside.

5.

Add the shallots and carrots and cook for 3 minutes. Then add the garlic for another 5 minutes.

6.

Add the herbs and stir for 1 minute. Return the chicken to the pan and add all the liquids.

7.

Bring to a boil, then cover, and place in the oven for about 1.5 hours.

8.

For the dumplings, combine all ingredients. Make into balls and add to the pan with the chicken.

9.

Cook in the oven, uncovered for about 10 minutes when they should have a golden edge.

10.

11.

12.

Tip

Skip the dumplings if you prefer! Use low sodium stock to reduce sodium intake.

Cost-saving tips

Halal Friendly

Abbi

Head Chef

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