- 700 grams chicken thigh
- 1/2 white onion, halved
- 1.5 cups carrot, peeled and sliced in thick chunks
- 1 celery stalk, chopped
- 1/2 tablespoon fresh parsley, chopped
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly cracked pepper
- 1/2 chicken stock cube
- 1/3 cup frozen peas
- 2 tablespoons butter
- 1/4 cup flour
- 1 cup milk
- 1 1/2 cups chicken stock (from above ingredients)
- 2 1/2 tablespoons fresh parsley, chopped
- 1/2 to taste salt and pepper, to taste
- 1/2 cup flour
- 1/2 teaspoon baking powder
- 30 grams butter
- 1/2 pinch salt
- 1/2 to taste cold water
- In a large pot, place in the chicken thighs onion, carrots, celery, parsley, salt, pepper and chicken stock cube.
- Add enough water so the chicken thighs are only just showing out of the water.
- Cover pot and bring to a gentle boil, reducing heat to a simmer.
- Simmer about 1 hour.
- Remove chicken from pot and cool.
- Set aside the liquid and carrots, and remove any fat on the top of the liquid.
- Tear the chicken meat off the thighs and set aside.
- In a medium sized saucepan, melt the butter, then add the flour.
- Stir until well combined- about 1 minute.
- In another bowl, combine the milk and the chicken stock you previously set aside, before slowly adding into the butter/flour mixture.
- Boil and cook for one minute.
- Remove from heat.
- Stir in 2 1/2 tablespoons of parsley, salt and pepper.
- Mix together flour, baking powder, butter, salt and pepper.
- Add cold water bit by bit until the dough sticks together and can be smoothly kneaded.
- Dust your hands to keep the dough from sticking.
- Tear the dough into tiny balls and roll.
- Place your pan with the sauce back over a medium heat, and bring back up to a simmer.
- Add the chicken meat, carrots, peas and dumplings.
- Cover with a lid and simmer for 20 minutes until dumplings rise to the top.
adapted from Roald Dahl’s Revolting Recipes.