Chicken With Carrots And Fluffy Dumplings Recipe


Main Ingredient


 Chicken thighs1 1⁄2 Kilogram (Drumsticks, Thighs, Etc)
 Celery stalks2 , chopped
 Carrots3 , scraped and quartered
 Parsley sprigs1
 Bay leaf1 Small
 Lemon juice1 Tablespoon
 Parsley dumplings6
 Self rising flour1 1⁄2 Cup (24 tbs)
 Salt1⁄2 Teaspoon
 Parsley2 Tablespoon, finely chopped
 Grated lemon rind1 Teaspoon
 Butter45 Gram
 Milk3⁄4 Cup (12 tbs)
 Salt To Taste
 Pepper To Taste


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.