YOUTUBE CHICKEN AND DUMPLINGS RECIPES

Steps:

• Whilst your stew is bubbling, make the dumplings. Weigh the flour into a bowl and add ½ tsp salt. Stir through the suet and parsley, if using. Make a well in the centre and add 3 tbsp cold water, mix to a dough, adding more water until the dough is firm but pliable. Divide into eight equal pieces and roll in a little more flour into balls. Chill until needed.
• When the stew has about 30 mins to go, arrange the dumplings on top and cover with a lid. With the oven at 160C/140C fan/gas 3, cook the stew and dumplings for 20 mins, then remove the lid and cook for another 10 mins until they’re brown and puffed up.

Steps:

• Make soup: Heat oil in a large Dutch or pot oven over medium-high heat. Season chicken with salt and pepper. Cook, in batches, turning once, until brown and just cooked through, 8 to 10 minutes. Transfer to a plate and shred with two forks; reserve pot. 
• Reduce heat to medium. Add onion, carrots, celery, bay leaves, and thyme sprig to reserved pot. Season with salt and pepper. Cook, stirring occasionally, until starting to soften, 4 to 6 minutes. Add mushrooms and season with salt and pepper. Cook, stirring occasionally, until mushrooms are starting to soften, 2 to 4 minutes. Add flour and cook, stirring, 30 seconds. Add stock and chicken. Bring to a boil. Reduce and simmer until starting to thicken slightly, 6 to 8 minutes. 
• Make dumplings: Meanwhile, combine flour, baking powder, thyme, and salt in a bowl. In a measuring cup whisk together buttermilk and egg. Add wet ingredients to dry ingredients and stir to combine.