Chicken cooked in white wine with dumplings

chicken stew

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. 

Recipe

Prep time:  20 mins Cooking time 1 hour 40 mins

Serves 6

  • 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

Dumplings

  • 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

Step 1

Preheat oven to 180 degree C.  Put flour in large bowl and season.  Add chicken pieces and toss well to coat

Step 2

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. 

Step 3

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. 

Step 4

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

Step 5

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.

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