Very simple, hearty meat that's full of flavour!
8 Chicken Thighs (Skin on and bone-in)
2 TBS Olive Oil
4 Carrots, Chopped
2 Onions, Chopped
4 Ribs of Celery, Chopped
4 Cloves of Garlic, Chopped
10 Cups of Chicken Stock + 2 more cups
3 Bay Leaves
3 TSP Dried Thyme
S&P To Taste
2 Cups Flour
4 TSP Baking Powder
1 TSP Salt
2 TSP Dried Parsley
3/4 Cup Milk
4 TBS Olive Oil
1) Heat oil in a thick-bottomed Dutch Oven or Stock Pot
2) Fry the chicken in two batches, 5 minutes per side.
3) Remove chicken and put aside
4) Add the celery, carrots, onions, garlic and thyme to the hot oil
5) Stir until softened then add the chicken stock, bay leaves and chicken thighs (with any juices)
6) Simmer for 20 - 30 minutes till the chicken is cooked
7) Remove the thighs and shred the chicken with a pair of forks. Discard the skin and bones (or keep to make a stock)
8) In a bowl, whisk the remaining 2 cups of stock with 1 cup of flour until smooth
9) Gently pour that mixture into the pot and stir until the flour cooks up and the sauce thickens. Repeat until the sauce reaches desired consistency.
10) In a bowl, mix the wet and dry dumpling ingredients
11) Drop 8 - 10 spoonfuls of the dumpling dough onto the top of the chicken mixture in the pot, cover and simmer for 10 - 15 minutes, until the dumplings are fully cooked.
Anytime I make chicken, I save the bones and bits to make a giant pot of stock, so I had 12 cups in the freezer. It was so dark and rich and delicious...I didnt have to add any flavourings to this meal.
Chicken wings, IMO, make some of the best stock.