Creamy chicken dumplings

“This all-in-one meal packs in an amazing amount of flavour for something so simple and totally satisfying. The dumplings are made using only three ingredients – just make sure to not over-mix the batter! If you think we had you at creamy chicken, the dumplings will seal the deal.” – Tracy Rutherford

493 calories per serve

Allergens: Recipe may contain celery, milk, gluten, wheat and lactose.

More nutrition information >

14 Ingredients

  • 1 tbsp olive oil

  • 700g chicken thigh fillets, trimmed, coarsely chopped

  • 1 brown onion, finely chopped

  • 1 carrot, peeled, finely chopped

  • 1 celery stick, finely chopped

  • 2 garlic cloves, crushed

  • 1 tbsp plain flour

  • 250ml (1 cup) chicken stock

  • 250ml (1 cup) chicken stock

  • Chopped fresh continental parsley leaves, to serve
  • Dumplings

  • 150g (1 cup) self-raising flour

  • Pinch of table salt

  • 60ml (1/4 cup) thickened cream

  • 60ml (1/4 cup) soda water

5 Method Steps

  • Step 1

    Heat the oil
    (1 tbsp olive oil)
    in a large, deep frying pan over medium-high heat. Cook the chicken
    (700g chicken thigh fillets, trimmed, coarsely chopped)
    , in 2 batches, for 3 minutes each side or until golden. Transfer to a plate and set aside.

  • Step 2

    Reduce heat to medium. Add the onion
    (1 brown onion, finely chopped)
    , carrot
    (1 carrot, peeled, finely chopped)
    and celery
    (1 celery stick, finely chopped)
    to the pan and cook, stirring often, for 5 minutes or until softened. Add the garlic
    (2 garlic cloves, crushed)
    and cook, stirring, for 1 minute or until aromatic. Sprinkle with the flour
    (1 tbsp plain flour)
    and cook, stirring, for 30 seconds. Gradually add the stock
    (250ml (1 cup) chicken stock)
    , stirring constantly, until well combined. Cover pan and bring to a simmer. Reduce heat to low and simmer for 10 minutes.

  • Step 3

    Meanwhile, make dumplings. Place the flour
    (150g (1 cup) self-raising flour)
    in a medium bowl. Add a pinch of table salt
    (Pinch of table salt)
    . Make a well in the centre. Add the cream
    (60ml (1/4 cup) thickened cream)
    and soda water
    (60ml (1/4 cup) soda water)
    . Use a spatula to stir until just combined (do not overmix).

  • Step 4

    Add the cream to the pan and stir until combined. Bring to a simmer. Spoon dessertspoonfuls (about 8 heaped) of the dumpling dough onto the chicken mixture. Cover and cook over low heat for 15 minutes or until dumplings and chicken are cooked through.

  • Step 5

    Sprinkle with parsley
    (Chopped fresh continental parsley leaves, to serve)
    to serve.
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Image by Tracy Rutherford

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