Ladies I am back, forgive me my hiatus. I would give excuses but they are just boring as involve mostly work!!
I did learn a foodie fact at work though – did you know that all chicken products in Australian come from Australian grown chickens? Yes fact – apparently there are some conditions that you are able to import raw chicken meat however to date no supplier has been able to meet these conditions. Whether it be a chicken maryland (see below) or a frozen nugget, the chicken is guaranteed to be an Aussie bird.
Enough facts let’s get down to business.
Winter has been seriously COLD this year. I was lulled into a false sense that summer would last forever (the beach in May was wonderful.) There is such a freedom in summer and it is my favourite season. However, I did start to crave the comfort that winter brings with it, the wild weather outside and being cosy inside with a lovely heat. Wish it was an open fire, but I am not going to lie – its just a heater! Serves its warming purpose though.
Mostly though it is the comfort food that I love about winter. Slow cooking, meat falling from the bone and a lovely glass of wine.
This recipe, which I have adapted from a recipe I found in Better Homes & Gardens (confession, I LOVE this mag!), is now a staple in my home and I am cooking it at every opportunity.
Prep time: 20 mins Cooking time 1 hour 40 mins
- 1/4 cup plain flour
- 6 chicken marylands
- 3 Tbsp extra virgin olive oil
- 6 eschalots
- 2 cloves garlic, minced
- 6 rashes rindless bacon, cut into 2cm strips
- 500 ml dry white wine
- 250 ml chicken stock
- 150 cup mushrooms
- 2 fresh bay leaves (or dried…my husband recently massacred my bay tree, but that is story for another time)
- 2 sprigs of thyme
- salt and pepper to season
- 1 1/2 cups self raising flour
- 1/2 tsp sea-salt flakes
- 30g parmesan, grated
- 50g butter, chilled, chopped
- 1 free range egg
- 125ml milk
Preheat oven to 180 degree C. Put flour in large bowl and season. Add chicken pieces and toss well to coat
Heat 1 Tbsp of the oil in a large ovenproof saucepan over a medium heat. Add eschalots, garlic and bacon. Cook, stirring occasionally for 5 minutes or until eschalots, garlic and bacon are golden. Set aside on a plate.
In the same pan, heat 1 Tbsp of the remaining oil. Add 1/2 of the chicken pieces and brown, turning occasionally for about 5 minutes or until well browned. Transfer to a plate and repeat with remaining oil and chicken.
Return browned chicken and bacon mixture to pan. Add WINE, stock, mushrooms, bay leaves and thyme and bring to the boil. Cover with lid, transfer to oven and cook for 1 hour
Meanwhile, to make dumplings, combine flour, salt, thyme and Parmesan in a bowl. Add butter and run in until mixture resembles breadcrumbs. Make a well in the centre and add egg and milk, stirring until just combined and a soft dough forms. Make 10 balls of dough and put on top of chicken, about 2 cm apart, and cook for a further 25 minutes or until golden and cooked through. Serve.