Chrissy Teigen's chicken and dumplings - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Chrissy Teigen’ s chicken and dumplings By You Magazine - November 17, 2018 Chicken and dumplings make up everything that my father’s side of the family is all about: carbs, meat, and vegetable things that just taste like more meat. The pot-pie soup in my last book has become such a kitchen staple for so many of you. It’s an amazing feeling, but it also told me that I wasn’t going to get away with writing this book without a great chicken soup in it. So here we are: You start with a whole chicken’s worth of chicken, which you sear and simmer until it gives all its flavour to the broth. The dumplings are fluffy and doughy and tender and just spongy enough to absorb the savoury soup, and along with the chunks of chicken, turn this into a legit main-course situation. Aubrie Pick FOR THE SOUP 1.8kg bone-in, skin-on chicken parts Kosher salt and freshly ground black pepper 4 tablespoons vegetable oil 1 bay leaf 2 thyme sprigs, or ½ teaspoon dried thyme 1 rosemary sprig, or ½ teaspoon dried rosemary 3 tablespoons butter 1 large onion, cut into 1-cm dice 2 large carrots, cut into 1-cm dice 2 celery stalks, cut into 1-cm dice 30g plain flour 1 large potato, peeled and diced 60 ml double cream (optional) FOR THE DUMPLINGS 1 egg 2 tablespoons milk 2 tablespoons butter, melted 125g plain flour 2 teaspoons baking powder ¼ teaspoon kosher salt Something green, for garnish (optional) 1. Pat the chicken dry with paper towels and season generously with salt and pepper. In a large casserole dish, heat 2 tablespoons of the oil over a medium-high heat. Working in two batches, brown the chicken until golden, about 4 minutes per side. (If the pot is looking a little dark on the bottom, splash in some water and scrape up any browned bits between batches, and keep those juices with the chicken). 2. Return all the chicken to the pot and add 2 litres water, the bay leaf, thyme, rosemary, and 1 tablespoon salt. 3. Bring to a boil, reduce the heat to gentle simmer, and cook for 1 hour. 4. Strain the stock through a colander set over a large bowl (there should be about 2 litres liquid; skim off some of the fat if you want). Discard the bay lead and herb sprigs. Using two forks or a pair of tongs, pick the chicken meat off the bones (discard the bones and skin and set aside). 5. In the same casserole dish, heat the remaining 2 tablespoons oil and the butter over medium-high heat. Add the onion, carrots and celery and cook, stirring, until the carrots begin to soften, about 6 minutes. Add the flour and cook, stirring, until all the flour has been absorbed and darkens a bit, about 5 minutes. Add the strained stock, the chicken meat and the potato, bring to a boil, then reduce the heat and simmer until the stock thickens, about 20 minutes. Stir in the cream, if using. Season to taste with salt and pepper. 6. While the stock simmers, make the dumpling dough. In a small bowl, whisk together the egg, milk and melted butter. In a large bowl, whisk together the flour, baking powder and salt. Pour the wet ingredients into the flour mixture and stir gently with a fork until just incorporated (the batter with be thick; don’t overmix, which could toughen the proceedings). Spoon up 1 tablespoon of the batter and use a second spoon to push it off into the simmering soup. Repeat with the rest of the dough. Cover and cook until the dumplings are fluffy and tender, about 15 minutes. 7. Divide the soup and dumplings among bowls. Garnish with something green, if you want. Recipe from Cravings: Hungry For More, by Chrissy Teigen, published by Michael Joseph, price £16.99. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved