chicken with rosemary dumplings
PREP TIME 30 mins, COOK TIME 3 hrs
2 3⁄4lb (1.25kg) skin-on, bone-in chicken thighs
1 tbsp olive oil
3 garlic cloves, crushed
10oz (300g) onion, roughly chopped
3–4 celery stalks, sliced
3 tbsp all-purpose flour
7oz (200g) mushrooms, halved
salt and freshly ground black pepper
1 cup dry white wine
1 tbsp apple cider vinegar
7oz (200g) peas
For the dumplings:
2 cups all-purpose flour
1 tsp baking powder
1⁄2 tsp salt
2 tbsp butter, cut into cubes
1 cup whole milk
1 tbsp chopped rosemary, plus extra to garnish
1 If you prefer, remove the skin from the chicken thighs, and in a large soup pot, brown the chicken pieces over high heat for 1 minute on each side. Remove from the pot and set aside.
2 Add the oil to the pot and add the garlic, onion, and celery. Cook over medium heat for 4–5 minutes, or until the onions and celery soften. Stir in the flour, mushrooms, and seasoning. Add the wine, vinegar, and 4 cups of water and bring to a boil. Return the chicken to the pot, reduce the heat, and simmer, covered, for 2 1⁄2–3 hours.
3 When the chicken is falling off the bone, remove it from the pot using a slotted spoon and transfer to a plate. Discard the skin (if kept on) and shred the chicken using a fork. Discard the bones and return the chicken to the pot. Season to taste.
4 For the dumplings, mix the flour, baking powder, and salt. Rub the butter into the flour mixture with your fingertips until it resembles breadcrumbs. Make a well in the center, stir in the milk and rosemary, and mix to form a wet batter.
5 Use a spoon to form 10–12 rough balls and gently drop them into the simmering stew, along with the peas. Cover and cook for 12–15 minutes, or until the dumplings are puffed up and cooked. Serve hot, in individual bowls, garnished with the remaining rosemary.