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

Preheat your oven to 200c.

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

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

Remove the chicken and set aside.

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

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

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

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

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

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Storage information

Tip

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

Cost-saving tips

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Halal Friendly

Abbi

Head Chef