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Chunky chicken with parsley pine nut dumplings
Chunky chicken with parsley pine nut dumplings
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Elevate your chicken dish with gourmet dumplings.
Ingredients:
  • 18.20 gm olive oil
  • 10 (about 1.5kg) chicken thigh fillets, cut into 2cm pieces
  • 1/2 broccoflower, cut into florets
  • 1 bunch baby (Dutch) carrots, ends trimmed, peeled
  • 1 red capsicum, halved, deseeded, thinly sliced
  • 500ml (2 cups) chicken style liquid stock
  • 250ml (1 cup) dry white wine
  • 1 tsp freshly ground black pepper
  • Ground smoked paprika, to dust
  • 300g (2 cups) self-raising flour
  • 55g (1/3 cup) toasted pine nuts (Ducks brand)
  • 20.00 ml finely chopped fresh continental parsley
  • 310ml (1 1/4 cups) buttermilk
Instructions:
  • In a large saucepan over medium heat, add 1 teaspoon of oil. Cook one-quarter of the chicken, turning occasionally, for 2 minutes until golden brown. Transfer to a heatproof bowl. Repeat this process with the remaining oil and chicken in 3 more batches, reheating the pan between each batch.
  • Sauté the broccoflower, carrots, and capsicum in the pan until tender, about 2-3 minutes. Add the chicken back to the pan with stock, wine, and pepper. Cover and simmer for 10 minutes until chicken is cooked through.
  • In a food processor, combine flour, pine nuts, and parsley until the pine nuts are finely chopped. Gradually add buttermilk and mix until just combined.
  • Evenly distribute spoonfuls of the dumpling mixture over the chicken. Cover and cook for 5-7 minutes or until dumplings are fully cooked. Remove from heat.
  • Arrange the chicken, vegetables, and dumplings in serving bowls. Drizzle with the flavorful pan juices and sprinkle with aromatic smoked paprika. Enjoy while hot.

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