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Chicken and root vegetable stew with sage dumplings
Chicken and root vegetable stew with sage dumplings
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Elevate traditional root vegetables with a modern twist - Curtis Stone
Ingredients:
  • 30g butter
  • 2 celery stalks, cut into 1cm dice
  • 1 carrot, peeled, cut into 1cm dice
  • 1 parsnip, peeled, woody core removed, cut into 1cm dice
  • 1 swede, peeled, cut into 1cm dice
  • 1 turnip, peeled, cut into 1cm dice
  • 1/2 brown onion, cut into 1cm dice
  • 35g plain flour
  • 750ml chicken stock
  • 800g RSPCA Approved Chicken Thigh Fillets, fat trimmed, cut into 3cm pieces
  • 110g plain flour
  • 3 tsp chopped fresh sage
  • 8.00 gm baking powder
  • 80ml buttermilk
  • 1 large Free Range Egg, lightly whisked
  • 20g melted butter
Instructions:
  • In a large heavy pot over medium heat, melt butter. Add celery, carrot, parsnip, swede, turnip, onion, and garlic. Sauté for 4 mins until vegetables start to soften. Stir in flour and cook for 1 min. Season with salt and pepper.
  • Pour in the flavorful stock and bring it to a lively boil. Lower the heat to medium-low and gently place the succulent chicken in the pot. Allow it to simmer with a partially covered lid for 15 minutes, or until the chicken and vegetables turn tender. Finish by seasoning the stew with a sprinkle of salt and pepper to taste.
  • In a medium bowl, combine flour, sage, baking powder, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Use a rubber spatula to mix in buttermilk and egg until smooth, then gently fold in the butter.
  • Drop 12 spoonfuls of dumpling batter onto the simmering chicken mixture using 2 spoons. Cover and simmer on low heat for 15 minutes or until the dumplings are puffed and firm.
  • Ladle the stew with dumplings into 4 bowls and serve.

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