Chicken and Dumplings
Method
Serves 4. An American classic.
1. In a large flameproof casserole, combine the chicken, onion, sage, bay leaf and 720ml / 24 fluid oz water. Season well with salt and pepper. Bring to boiling then reduce heat and simmer, covered, for 25 minutes.
2. Add the celery, carrots and mushrooms. Return the mixture to boiling once more, then reduce heat and simmer, covered, for about 10 minutes or until the vegetables are tender and the chicken is no longer pink. Discard the bay leaf. Rearrange the chicken so that it sits on top of the vegetables.
3. Meanwhile, prepare the dumplings: In a medium bowl combine the flour, baking powder and salt. Add the trex and lightly pinch with your fingers until the mixture resembles coarse crumbs. Add the buttermilk and stir until just moistened.
4. Spoon the dumpling batter into six mounds on top of the chicken - do not spoon into the cooking liquid. Return to boiling; reduce heat. Simmer, covered, for 12 to 15 minutes, or until a wooden toothpick inserted into a dumpling comes out clean. Do not lift cover while simmering.
5. With a slotted spoon, transfer the chicken, dumplings and vegetables to a serving platter and keep warm.
6. Now make the gravy: pour 480ml / 16 fluid oz of the cooking liquid into a large measuring cup. Skim the fat that has risen to the top of the liquid with a metal spoon and discard. Return the liquid to the casserole (having removed any of the remaining liquid from cooking). Stir 120ml / 4 fluid oz of cold water into the flour to make a smooth paste then stir into the liquid in the casserole. Cook, stirring constantly, over a medium heat until the mixture is thick and bubbly. Cook and stir for 1 minute more. Serve the gravy over the chicken, dumplings and vegetables.
Ingredients
4 chicken fillets, skin off
1 medium onion, cut into wedges
½ teaspoon dried sage or marjoram, crushed
1 bay leaf
2 stalks celery, washed, trimmed and thinly sliced
2 medium carrots, washed, trimmed and thinly sliced
110g / 4 oz fresh mushrooms, sliced
Sea salt and freshly milled pepper, to season
40g / 1½ oz flour
For the dumplings:
150g / 5 oz strong white flour
1 teaspoon baking powder
½ teaspoon salt
2 tablespoons trex or similar vegetable fat
120ml / 4 fluid oz buttermilk or soured milk*
* add a squeeze of lemon juice to ordinary fresh milk
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