Rowena G's Recipes

Special Chicken & Dumplings

Recipe by
1 hour and a half - 2 hours
Prep: 30 - 40 minutes | Cook: 60 minutes | Servings: 8 persons

American Style Dumplings (no suet) in this delicious casserole.


  • 90g plain flour, divided into 60g and 30g
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1 chicken (about 2 and ½ Kg), cut into 10 – 12 pieces
  • 2 tablespoons corn oil
  • 1 large onion, chopped
  • 2 medium carrots, chopped
  • 2 celery sticks, chopped
  • 3 garlic cloves, minced
  • 900ml chicken stock (2 Knorr stock cubes)
  • 1/2 cup white wine or cider
  • 2 teaspoons sugar
  • 2 bay leaves
  • 5 whole peppercorns


  • 320g all-purpose flour
  • 4 teaspoons baking powder
  • 1 and 1/2 teaspoons salt
  • 155ml milk
  • 2 tablespoon butter, melted

To finish

  • 200ml cream
  • 2 teaspoons minced fresh parsley
  • 2 teaspoons minced fresh thyme
  • Additional salt and pepper to taste


  1. In a shallow bowl, mix 1/2 cup flour, salt and pepper. Add chicken pieces, 1 piece at a time, and toss to coat; shake off excess. In a large stockpot, heat oil over medium-high heat. Brown chicken in batches on all sides 4 or 5 pieces at a time, put fried pieces in a dish at the side.
  2. Add onion, carrots and celery to same pan; cook and stir 6-8 minutes or until onion is tender. Add garlic; cook and stir 1 minute longer. Stir in 1/4 cup flour until blended. Gradually add the stock, stirring constantly. Stir in the wine, sugar, bay leaves and peppercorns. Return fried chicken to the pot; bring to a boil. Reduce heat; simmer, covered for 20-25 minutes stirring regularly until chicken juices run clear.
  3. For dumplings, in a bowl, whisk flour, baking powder and salt. In another bowl, whisk milk and melted butter until blended. Add to flour mixture; stir until just holding together (do not overmix). Drop by rounded tablespoonfuls onto a parchment-lined baking sheet; set aside.
  4. Turn off the heat and remove chicken from stockpot; cool slightly until you can handle the chicken. Discard bay leaves and skim fat from soup. Remove skin and bones from chicken and discard. Cut the meat into 1- to 1-1/2-in. pieces; return to the stockpot. Turn on the heat and cook until the mixture reaches a simmer.
  5. Arrange the dumplings on top of the simmering stew. Reduce heat to low; cook, covered, 15-18 minutes or until a toothpick inserted in centre of the dumplings comes out clean (do not lift cover while simmering). Pull out 3 or 4 of the dumplings and then gently stir in cream, parsley and thyme to the stew. Season with additional salt and pepper to taste. Put the dumplings back and serve.

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