Chicken and Dumplings

A delicious and hearty meal!
Classic Dishes



  • 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 


  • 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 


Step 1

Preheat your oven to 200c.

Step 2

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

Step 3

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

Step 4

Remove the chicken and set aside.

Step 5

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

Step 6

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

Step 7

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

Step 8

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

Step 9

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

Step 10

Step 11

Step 12

Halal Friendly
Recipe by
Head chef

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