HUMBLE CHICKEN STEW & DUMPLINGS
A simple delicious chicken stew done one of my favourite ways - with leftover chicken and fluffy dumplings. Enjoy!
Provided by Jamie Oliver
Categories Chicken Recipes Save with Jamie Chicken St. George's Day Sunday lunch British Pork
Time 1h40m
Yield 4
Number Of Ingredients 12
Steps:
- For this recipe, you will need 1 leftover chicken carcass, plus up to 300g leftover cooked chicken. Strip all the meat you can find off the chicken carcass, and put aside.
- Place the carcass and any bones in a large pan and use a rolling pin to smash them all up. Cover with 1 litre of water, bring to the boil, then simmer for at least 30 minutes, skimming away any scum from the surface.
- Meanwhile, finely slice the bacon and place in a large casserole pan on a medium heat with a lug of oil, while you peel and chop the onions, carrots, and potatoes or celeriac into 2cm dice.
- Add to the pan along with the thyme sprigs and bay leaves. Cook for 10 minutes, stirring regularly.
- Halve and stir in the mushrooms, along with the leftover chicken and plain flour.
- Pour the stock through a sieve straight into the pan (topping up with a little water, if needed) and let it simmer for 20 minutes, or until thick and delicious, while you start your dumplings.
- Place the self-raising flour and a pinch of sea salt in a mixing bowl. Coarsely grate in the butter and rub together until it resembles breadcrumbs.
- Add 100ml of cold water and bring into a ball of dough. Divide into 12 pieces and roll into balls.
- When the time's up, loosen the stew with a good splash of water if needed, season to perfection, then transfer it to an ovenproof pan and place the balls on top.
- Pop the lid on and bake at 190°C/375°F/gas 5 for 30 minutes, or until hot through and the dumplings are fluffy and cooked. Serve with some seasonal greens.
Nutrition Facts : Calories 768 calories, Fat 37.6 g fat, SaturatedFat 19.2 g saturated fat, Protein 32.4 g protein, Carbohydrate 79.8 g carbohydrate, Sugar 12.2 g sugar, Sodium 1.6 g salt, Fiber 6.8 g fibre
SALINA CHICKEN
Celebrating the flavours of the island of Salina, Nonna Marina inspired me to embrace the beautiful bounty growing in her back garden and create this dish, perfect for a feast. Sumptuous, comforting, melt-in-your-mouth chicken, gentle spice and delicious, buttery aubergines. With a glass of cold white wine, it's pure joy.
Provided by Jamie Oliver
Categories Healthy chicken recipes Jamie Cooks Italy Chicken Italian Couscous Tomato Chicken thighs
Time 2h
Yield 6
Number Of Ingredients 13
Steps:
- Trim the aubergines, chop into random 5cm chunks and wedges, place in a large bowl and season generously from a height with sea salt. Put aside.
- Drizzle all the chicken pieces with oil, place in a large shallow pan on a medium-high heat, skin side down, to get golden on all sides, then remove to a large platter.
- Wipe the salt off the aubergines and add to the pan, turning until lightly golden on all sides. Remove the aubergines to the platter and reduce the heat under the pan to low.
- Peel and slice the garlic, prick the chillies and place both in the pan with the cinnamon, woody herbs and capers.
- Stir and fry for a couple of minutes while you peel and finely slice the onions, then stir them into the pan, too. Cook for 15 minutes, or until starting to caramelize, stirring occasionally.
- Preheat the oven to 180°C/350°F/gas 4.
- Squeeze the tomatoes in a bowl of water to remove the seeds - a fine nonna trick to prevent you getting splattered - then tear them into the pan.
- Put the chicken and aubergines back in, drizzle over any resting juices, then pour in 600ml of water.
- Sprinkle over the pine nuts, then squeeze over the lemon juice. Cook at the bottom of the oven for 45 minutes, or until golden.
- Pick over the basil leaves and serve with a nice big bowl of lemony couscous.
Nutrition Facts : Calories 299 calories, Fat 18.2 g fat, SaturatedFat 3.7 g saturated fat, Protein 26.2 g protein, Carbohydrate 8.3 g carbohydrate, Sugar 6.8 g sugar, Sodium 1 g salt, Fiber 1 g fibre
OLIVER'S CHICKEN STEW
Remember the chicken-and-stars soup of your youth? This is like that, but heartier, more healthful and a touch more sophisticated. It's loaded with vegetables - carrots, leeks, celery - and seasoned with generous amounts of garlic, tarragon, thyme, parsley and bay leaf. Tiny little star pasta (stellini) make it unbearably charming, and a good squeeze of lemon juice brightens it all up. Serve it over slices of toasted Italian bread for the ultimate in comfort food.
Provided by Jennifer Steinhauer
Categories dinner, one pot, soups and stews, main course
Time 1h
Yield 6 servings
Number Of Ingredients 18
Steps:
- Place the chicken in a 6-quart pot, breast side down. Add the stock, lightly seasoned with salt and pepper, and bring to a boil, skimming often. Add the carrots, leeks, celery, garlic, thyme, bay leaf and parsley and simmer. After 15 minutes, flip the chicken and cook for 25 minutes more. Remove the chicken and let cool.
- Discard the bay leaf and parsley. Strain the vegetables, reserving the vegetables and the liquid. Return the stock to the pot; bring to a simmer. Pull the chicken meat off the bones. Add the pasta to the stock and cook for 3 minutes, then whisk in the butter, lemon juice, tarragon and parsley. Add the chicken and vegetables; heat through.
- To serve, place a piece of toast in the bottom of each of 6 bowls, then drizzle with olive oil and sprinkle with Parmesan. Top with stew.
Nutrition Facts : @context http, Calories 855, UnsaturatedFat 32 grams, Carbohydrate 45 grams, Fat 51 grams, Fiber 5 grams, Protein 52 grams, SaturatedFat 16 grams, Sodium 1870 milligrams, Sugar 11 grams, TransFat 0 grams
OLIVER'S CHICKEN STEW
Steps:
- Set the chicken in a deep soup kettle or large casserole breast side down and add the stock or broth and water and 4 teaspoons of salt. Bring to a boil over high heat, skimming the surface thoroughly. Lower the heat and add the carrots, celery, leeks, bouquet garni, thyme, garlic, and dried tarragon. Adjust the heat to a low simmer and poach the chicken for 15 minutes. Turn the chicken onto its back and continue poaching for 25 minutes more, or until it is cooked through.
- Transfer the chicken to a large plate. Strain the stock into a large saucepan. Reserve the vegetables and discard the bouquet garni. Set the stock over moderately high heat and reduce it by half.
- Meanwhile, when the chicken is cool enough to handle, discard the skin and bones and shred the meat into large pieces. Set the chicken aside, covered, in a warm place.
- In a saucepan of boiling water, add the pasta and cook for 5 minutes, or until al dente. Drain and set aside.
- Whisk the butter into the broth and add the lemon juice and fresh tarragon. Taste and adjust the seasoning, adding more lemon juice, salt, and pepper. Add the vegetables to the saucepan along with the chopped parsley and pasta. Warm over low heat.
- Make the garnish: Brush the bread with the oil and toast until golden. Sprinkle each slice with 2 tablespoons Parmesan and set a slice on each of four deep dinner plates.
- Divide the chicken among the plates, spoon the broth, vegetables, and pasta over it and garnish each plate with the parsley sprigs.
JAMIE OLIVER'S RABBIT STEW WITH DUMPLINGS
Taken from here - http://www.seriouseats.com/recipes/2008/02/cook-the-book-rabbit-stew-with-dumplings.html Highlighting one of Jamie Oliver's favorite recipes from Cook with Jamie. It's a dish he playfully calls Tender-as-You-Like Rabbit Stew with the Best Dumplings Ever. Though rabbit is not as common a meat as it once was, Oliver urges you to give it a shot. And if you find you don't like it, you can always sub in chicken instead. The dumplings, he says, make this recipe and can be used in any stew. *times are estimates*
Provided by Satyne
Categories Stew
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- To make the dumplings, rub together the flour, butter, and tarragon with a dash of salt and pepper. Stir in enough milk to give you an unsticky, stiff dough. Knead together, then roll into a large snake. Cut into 18 equal sized pieces and roll into balls. Place on a sheet, and sprinkle nutmeg over the top. Move the tray to the fridge.
- Heat a deep, ovenproof dish about a foot in diameter with a bit of olive oil and the knob of butter in the bottom, over medium-high heat. Coat the rabbit pieces in flour and shake off any excess. Put half the rabbit pieces in the pot and cook about 5 minutes until golden all over. Take those pieces out and cook the other pieces. Once they're all cooked, add the first pieces back, as well as a big pinch of salt and pepper and the bacon. Cook until the bacon has crisped. Add the rosemary, mushrooms and onions and fry another ten minutes.
- Mix in a tablespoon of flour then pour in the chicken stock and beer. Cover and simmer for half an hour.
- Preheat the oven to 375 degrees.
- Place the dumplings on top of the stew, about half an inch apart. Drizzle them with olive oil and bake for 45 minutes.
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- In a skillet, heat 1 tablespoon of the oil. Add the leeks and cook over moderate heat, stirring, until softened, about 7 minutes. Add the mushrooms and season with salt and pepper. Cover and cook, stirring, until the mushrooms are tender, about 4 minutes. Scrape the leeks and mushrooms onto a plate.
- Season the chicken with salt and pepper and lightly dust with flour, shaking off any excess. Heat the remaining 1 tablespoon of oil in the skillet. Add the chicken and cook over moderate heat until golden brown, about 2 minutes per side. Add the chicken stock and thyme and simmer over moderate heat until the chicken is just cooked through, about 1 minute. Using a slotted spoon, transfer the chicken to the plate with the vegetables.
- Simmer the stock over moderately high heat until reduced by half, about 2 minutes. Return the chicken, leeks and mushrooms to the skillet and simmer over low heat until warmed through, about 1 minute.
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