Chicken and Dumplings

A rich stew where chicken pulls apart in a cream-bound broth. The spoon-dropped dumplings steam until they become light, pillowy clouds soaked in sauce.

• Prep time: 25 min
• Cook time: 45 min
• Difficulty: Medium
• Calories: 710
• Protein: 39 g
• Carbs: 53 g
• Fat: 34 g

Ingredients

• 600 g Chicken thigh ( cut into large cubes )
• 2 piece Carrot ( sliced )
• 2 piece Apium graveolens ( thinly sliced )
• 1 piece Onion ( finely diced )
• 80 g Minimum butter sweet ( divided )
• 230 g Wheat flour ( divided )
• 150 ml Whole milk
• 1 tbsp Baking powder
• 1 tsp Thyme ( leaves only )
• 2 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1 L Chicken broth ( hot )

Instructions

1. Sauté vegetables and brown chicken

   In a pot, melt 30g of butter. Toss in the minced onion, sliced carrots, and celery. When the onion is translucent, add the chicken pieces. Let them brown slightly without burning the butter.

2. Dust with flour and add liquid

   Sprinkle 30g of flour over the meat. Stir well to coat every piece. Pour in the hot chicken broth and thyme. Bring to a simmer. The sauce should start to coat the back of the spoon.

3. Prepare the dumpling batter

   Mix the remaining flour, baking powder, and a pinch of salt. Incorporate the remaining melted butter and whole milk until you get a thick, sticky batter. Do not overwork the dough to keep it light.

4. Poach the dumplings

   Drop small spoonfuls of batter onto the surface of the simmering broth. Cover tightly. Let cook without lifting the lid. The dumplings should double in size and feel firm to the touch.

Chef's tips

• Never lift the lid while the dumplings are poaching; steam is the secret to their fluffiness.
• If the sauce is too thin, let it reduce slightly before adding the dumplings.

Storage

Keeps for 2 days in the fridge. Reheat gently in a saucepan with a splash of milk to loosen the sauce.