Another ATK Comfort Food Makeover today: chicken & dumplings (p126).
For the stew:
- 6 chicken thighs
- 1 onion, chopped fine
- 1 carrot, chopped
- 2 celery ribs, chopped fine
- 3 tsp lazy garlic
- 60 ml cup dry sherry
- 1 tbsp red whine vinegar
- 1L chicken stock
- 1 teaspoon minced fresh thyme leaves
Pat chicken dry, season, and brown on both sides in casserole . Transfer to a plate.
Fry veg, then deglaze with sherry & red wine vinegar. Add stock and chicken and simmer until chicken is at least 79.5C (45 minutes).
Remove chicken, cool a bit, and shred.
For the dumplings:
- 150g plain flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon sugar
- 1/2 teaspoon table salt
- 100ml cup buttermilk, cold
- 100g butter, melted and cooled about 5 minutes
- 1 egg white
Whisk dry together, whisk wet together, mix both together.
Scoop tablespoon sized portions into stew. Cover casserole lid on bottom with teatowel and cover (it stops condensation dripping on dumplings). Simmer for 15 minutes and serve!