Chicken Stew & Thyme Dumplings
Photo © Anne-Marie Minhall
It's been a week of weather.
I say this as someone who is utterly preoccupied with forecasts. Meteorological matters are fascinating. Weather patterns, maps for rainfall, wind gusts, cloud cover, temperature & don't get me started on surface pressure charts.
In the course of two days, London has gone from minus 5 degrees to 12.
Minus 5 degrees to 12.
As Robert referenced in the previous blog, Storm Isha is on its way. The ninth storm since September. Amber warnings in place for much of the country as 80mph winds are expected. What constitutes a weather warning I hear you ask .. Have a look here ..
https://www.metoffice.gov.uk/weather/guides/warnings
Time to plan a hearty supper then which will involve ..
DUMPLINGS
This is going to last a good two or three days & will warm your very bones.
4 Chicken Thighs - boneless & skinless
1 Onion sliced
4 to 5 Garlic Cloves peeled & left whole
100g Mushrooms of your choice halved or quartered
3 Carrots chopped into chunks
1tbsp Plain Flour
Fresh Thyme Leaves - half a handful
500ml Hot Chicken Stock
1 Leek trimmed & cut roughly
For the Dumplings (this will make four)
125g Self-Raising Flour
60g Butter - very cold & diced or grated
Sprinkling of Thyme Leaves
Oven 190C/170C/Gas 5
Season the chicken & in a lightly oiled pan fry for 10-11 minutes turning occasionally until both sides are browned
Set aside to a warm plate
A little more oil into your pan ready now for the onion, garlic cloves & mushrooms to fry for 5-6 minutes
Pop them into a casserole dish before adding the carrots, the flour & the thyme
Toss everything together before pouring in the hot stock a little at a time & stirring well
Chicken joins the party in the casserole dish
Lid on & into the oven for 35 minutes
Now to start on the dumplings
The flour and a pinch of salt go into a mixing bowl together with the cubed or grated cold butter
Hands in & rub together until your mix looks & feels like breadcrumbs before adding the thyme
Add around 50-60ml of cold water & stir with a palette knife
Bring your dough together before dividing & rolling into 4 balls or cutting into quarters
Take the casserole out of the oven & add the leeks & dumplings (resting on top) before returning to the oven for another 15 to 20 minutes
Serve with whatever you like - some extra veg perhaps. For me, it was just a few ladles of the stew with one of the herby dumplings.
Perfect food for a stormy night.
AMM
