Chicken With Carrots And Fluffy Dumplings Recipe
Ingredients
| Chicken thighs | 1.5 Kilogram | |
| Celery stalks | 2 , chopped | |
| 3 carrots, scraped and quartered | ||
| Sprigs of parsley, and thyme | ||
| Small bay leaf | ||
| Lemon juice | 1 Tablespoon | |
| FLUFFY PARSLEY DUMPLINGS | ||
| 11/2cups self-raising flour | ||
| Salt | 1/2 Teaspoon | |
| Parsley | 2 Tablespoon, finely chopped | |
| 1 teaspoon finely grated lemon rind | ||
| Butter | 45 Gram | |
| Milk | 3/4 Cup (16 tbs) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Place chicken pieces with salt, pepper, celery, carrot and herbs in a large saucepan. Cover with water and simmer gently for 1 hour or until the bones can be removed. Remove chicken, take off skin and pull out large bones. Remove bay leaf and herbs; add lemon juice and correct seasoning if necessary. Return chicken to pot.
DUMPLINGS: Sift flour and salt into a mixing bowl. Add parsley and lemon rind then rub in butter with fingertips until the mixture resembles coarse breadcrumbs. Make a well in centre of mixture and stir in the milk quickly using a round- bladed knife. When a soft dough is formed, divide into 8 pieces and drop into the simmering chicken. Cover with a tight-fitting lid and simmer for 20 minutes. Do not lift lid until ready to serve.
DUMPLINGS: Sift flour and salt into a mixing bowl. Add parsley and lemon rind then rub in butter with fingertips until the mixture resembles coarse breadcrumbs. Make a well in centre of mixture and stir in the milk quickly using a round- bladed knife. When a soft dough is formed, divide into 8 pieces and drop into the simmering chicken. Cover with a tight-fitting lid and simmer for 20 minutes. Do not lift lid until ready to serve.
Chef
