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 butter or olive oil
  • 6 shallots, roughly sliced 
  • 2 carrots, diced (optional)
  • 3 garlic cloves, minced 
  • 2 slices bacon, diced (remove fat) 
  • 1 tbsp fresh rosemary (less if using dried)
  • 1 tsp fresh thyme leaves (less is using dried)
  • 185ml white wine 
  • 500ml chicken stock 
  • 500ml water 

Dumplings

  • 1.5 tbsp butter, melted or coconut oil
  • 1 egg 
  • 1/3 cup milk (dairy free if preferred) 
  • 1 tsp xantham gum
  • 1 tsp baking powder 
  • 1.5 cups almond flour
  • 1/2 cup coconut flour
  • 1 tsp Italian herbs 
  • Salt and pepper 
Needed kitchenware
Instructions

1.

Preheat your oven to 200c.

2.

Season the chicken heavily. Heat the butter or 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 and bacon 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

Remove carrots for first 12 weeks! Skip the dumplings if you prefer!

Cost-saving tips

Halal Friendly

Abbi

Head Chef

Copy link to recipe
This link is only accessible via the Roczen app