Prep time: 35 minutes
Cook time: 1 hour
Serves: 6 – 8
INGREDIENTS
THE STEW
1kg skinless chicken thighs
4 tbsp white flour
1 tsp salt
4 tbsp olive oil
6 bay leaves
1 large white onion, finely sliced
1 leek, finely sliced
2 celery stalks, finely sliced
1 red pepper, thinly sliced
3 carrots, thinly sliced
1 swede, thinly sliced
1 large stalk fresh rosemary, chopped finely
Bunch of chopped fresh thyme or 2 tsp dried
3 tbsp chicken stock powder
1 tbsp mustard powder
Salt and pepper to taste
5 c boiling water
Fresh parsley to garnish.
THE DUMPLINGS
2 c white flour
4 heaped tsp baking powder
1 ⅓ c plain yoghurt
½ tsp salt
METHOD
Divide the olive oil into both the lid and pot of your Ironclad Old Dutch and heat to
almost smoking point.
Dredge the whole chicken thighs in flour and salt and when the oil is smoking quickly
fry the chicken pieces till golden and crispy on both sides.
Remove the fried chicken from the pot and the lid and set aside.
Return the pot to the heat and sauté off all the vegetables and herbs for 10 minutes
over a high heat, stirring frequently.
Add the mustard, chicken stock, mustard powder and boiling water and bring back
up to the boil.
Roughly pull the cooled chicken apart into chunks and stir into the pot. Simmer for 10
minutes as you make the dumpling mix.
Preheat oven to 200°C
To make the dumplings mix the dry ingredients together in a medium sized bowl then
lightly stir in the yoghurt.
Remove a ladle of the liquid from the pot and pour into a Lil’ Legacy pan. You’ll cook
some of the dumplings in this soon.
Working quickly with floured fingers, form the dough into 18 balls and drop 12 into
the top of the boiling soup and using a spoon drizzle a little of the simmering broth
over the top of the dumplings.
Nestle the remaining 6 dumplings in the Lil Legacy on top of the broth.
Place the Old Dutch and The Lil Legacy into the hot oven and bake for 20 minutes
or until the dumplings are golden brown and a skewer comes out clean.
Garnish with freshly chopped parsley and serve hot and bubbling to the table.
Mmm. Thanks, Dolly, for the inspiration.
